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Took me 11 weeks to figure out why my bokashi bin kept going sour
I started a bokashi bin in my one bedroom in Chicago back in March and after about 3 weeks it smelled like old socks and vinegar no matter how much bran I added. I kept thinking I was using too much liquid or not draining enough, so I bought a second bucket with a spigot and even switched bran brands twice. Turns out my kitchen stays around 78 degrees in the afternoon sun by the window, and the bin was basically cooking itself, so I moved it to the closet floor and it fixed itself in 4 days. Has anyone else had heat wreck their bokashi, and does a cooler spot actually keep the white mold happy long term?
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