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Pro tip: tried a bokashi bin vs just a jar in my 400 sq ft studio and one smelled awful
I ran both side by side for 3 weeks in my kitchen in Denver and the plain jar turned into a moldy soup by day 10, while the bokashi bucket stayed pretty tame with just a little bran sprinkled in. The kicker is I had to drain the bokashi tea every few days or it got sour anyway. Anyone else find a setup that does not need constant babysitting?
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