It has been 4 days now since I started the Bokashi. We have managed to fill our container a couple of times, and still seem to have a steady supply of food for the worms. Which was a concern.
This container was being used to collect food scraps anyway so it was easy to dedicate it to the Bokashi. With it only holding food a couple of days at a time, there really isn’t that much odour, or the need to scrub it out after being emptied. Rinsed in super hot water it seems to be holding up time. I do expect to actually have to soap and water clean it from time to time.
One special note. I tend to have a weaker stomach first thing in the morning than the rest of the day. So when I opened the lid one morning I almost vomited. I think the meat and bones from supper maybe caught my stomaches’ eye a bit off guard. So the coffee grounds in the morning go to the worms, until my stomach wakes up a bit. Just word to the wise.
After 2 days I opened the lid and was pleasantly surprised. There was an odour, but like I was told would happen, it was reminiscent of wine fermenting. Not foul, but present.
After 4 days the same pleasant surprise. The smell is a bit stronger than the previous addition, though still not bad. I will have to make a better plunger soon as the plastic film that I have been using is not going to last much longer. It’s getting a little messy.