Rant: My bokashi bin turned into a science experiment for two months

I got a bokashi system for my studio in Chicago, thinking it would be simple. The instructions said it would be ready to bury in a bucket of soil in about two weeks. Mine just sat there, wet and not fermenting right, for almost eight weeks. I realized I wasn't packing the food scraps tight enough to push out the air, and my kitchen was too cold. I had to move the bucket next to my radiator and really smash each layer down with a potato masher. It finally started working, but it took way longer than any guide said. Has anyone else had a bokashi batch just stall out for that long? What finally got it going for you?

2 comments

2 Comments

abby_kim551mo ago

Was it really stalled or just slow? Mine works fine in a cool kitchen if I pack it right.

patchen1mo ago

Guess I was just packing it wrong?