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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?
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abby_kim557mo ago
Was it really stalled or just slow? Mine works fine in a cool kitchen if I pack it right.
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patchen7mo ago
Guess I was just packing it wrong?
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the_patricia3mo ago
Yeah I read somewhere that the type of flour you use can matter a lot too. @abby_kim55 mentioned hers works fine in a cool kitchen, and I think people don't realize how much temperature changes with a stand mixer running. I pack my dough pretty tight in the bowl and always let it rest five minutes before mixing again.
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