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Vent: 8 months to figure out my bokashi bin was too airtight
Started composting last January in my studio and kept getting this sour, pickled smell even though I followed the layering steps perfectly. Turns out my bin had a gasket that sealed too well, so the good microbes couldn't breathe and everything just fermented into a sludgy mess. Drilled 4 small holes in the lid last week and it finally smells like soil, anyone else fight with airflow for way too long?
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