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The week my bokashi bin turned into a science project
About two years back, I had a bokashi setup in my old studio in Queens. It was going fine until a heat wave hit in July and I got lazy with adding the bran. I opened the bucket after maybe five days and the smell hit me like a wall. It wasn't the usual pickled smell, it was straight up rotten. The whole thing was a slimy, bubbling mess. I had to carry the sealed bucket down three flights to the dumpster in the middle of the night, feeling like a biohazard criminal. That week taught me that even 'no smell' methods have strict rules you can't skip, especially in a small space with no AC. Has anyone else had a bokashi batch go really bad from just a couple of missed steps?
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kareng2712d ago
Ugh, I feel that! Honestly, my attempt went so wrong it makes @matthew864's balcony horror show look tame. Tbh, skipping the bran for a few days in a hot apartment is basically asking for a new life form. I still get nervous around buckets.
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My Brooklyn balcony bokashi turned into a horror movie prop last August, lol.
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