My bokashi bin smelled like pickles for a month, then something clicked

Honestly, I started layering bokashi bran in a 5-gallon bucket back in March, thinking I'd get that earthy soil smell folks rave about. Nope, it smelled like a deli counter that went wrong, sour and vinegary for a solid 30 days. I almost tossed it, but my neighbor who gardens said that's the lactobacillus doing its thing, not rot. After 6 weeks of sealing it tight and draining the liquid every few days, the pickles faded and turned into this rich, tangy mash that buried into my potted herbs fast. I learned that stink in bokashi is actually a sign it's working, not failing, so now I trust the process even when it feels off. Has anyone else gotten that weird fermented smell and thought their whole setup was broken at first?

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