In our previous post, we talked about food waste and how that got The Bokashi Bucket started on this awesome journey. As we learned more about the Bokashi approach to handling food waste, we learned that increasing soil fertility was the actual reason Bokashi was created and existed–not to handle food waste. Let us say that again–returning food scraps to the soil is the METHOD, improving soil vitality is the GOAL. And the more we learn about that, the more fascinating it is!<
Food scraps–the stuff you scrape off your plate and into the trash after a good meal. The stuff you throw out because it went bad after two weeks in the fridge. The fruit that got spots on it as it sat on the...
Place your Bokashi Bucket where it is easy for you to use but out of direct sunlight and away from any heaters. Inside your kitchen, garage, laundry room or basement are great places to keep it.
When done correctly you’re Bokashi Bucket shouldn’t smell. Foul odors come when you don’t add enough Bokashi Activator, add too much scraps at a time, air gets into the bucket, or you’re not draining your bucket. Address these issues to fix a stinky bucket.
It’s good practice to drain your Bokashi Bucket or at least check it for liquids every 2-3 days.
Alongside your garden bed, around trees or in an area where you plan to plant are garden are great places to bury your fermented food scraps. Anywhere in your yard is fine too. We like to bury ours in a plastic storage bin with some soil or compost. In about 4 weeks, it’s ready for planting!