@Linea_Norway , any updates on your bokashi experiment?
I am thinking about trying to use this bokashi method at home to help me jump start my composting and wondered if your approach was successful.
@CrustyBadger It turned out well in my opinion. It is almost black material, although there is something small that it still light colour. It smells strongly of lactic acid bacteria. The big chunks (bread crusts, broccoli stems, etc.) seem to have diminished. I did not add aminal bones, as I didn't expect those to break down so soon in a small batch.
My bucket has stood filled in a warmish room (near the sentral heater/boiler) for several months. According to this thread I started around the middle of January, and I used the material last week. My DH thinks it stinks badly, and therefore he doesn't want me to use it in a pot of soil inside the house. I put a good layer underneath the soil in a future tomato pot that is standing outside. And I will add later to the zuccini pots when I move those outside.
When filling it, I regularly added small batches of soil to it, like each time I had to throw away soil from a herb plant from the grocery store. I also emptied my sourdough starter into it several times. This way I hoped to add the correct bacteria to the bucket.
I read in a book that a gardener blogger does this all the time. She uses 5-7 gallon mayonaise buckets. Fills them in the kitchen, but adds official bokashi powder to it. When the bucket is full, she puts it outside in the garden and fills another one. She has 5 buckets. Her method is effective, but required the purchase of bokashi powder, which is not cheap. Also her stuff does not become soil, but something nutricious that you can add to the soil. She uses it directly in her vegetable beds, covered by something.
