mark_cooper•21h agoRising Star

Tried bokashi bran on kitchen scraps and it fermented way too fast

I left a bucket of bokashi scraps for two weeks instead of one because I was working double shifts last month. Opened it up and the smell hit me like a truck. Anyone else have bokashi go bad on them or did I mess up the layer ratio?

2 comments

2 Comments

the_henry15h ago

Bruh that smell is no joke! I had the same thing happen when I forgot a bucket under the sink for three weeks. I think your layer ratio was fine but the extra time just let the anaerobic bacteria go crazy. Now I set a phone alarm for exactly 7 days and drain the liquid every other day, never had an issue since.

charlie_allen11h ago

@the_henry that phone alarm trick is smart but does draining the liquid every other day actually change the smell or just keep the bucket from getting too full to handle? I wonder if the real problem is letting it sit too long versus the actual bacterial balance in there. Not sure I want to test it myself though after your story.