We ate, we composted, we have soil! Yes, my Green @ Home experiment has proved to be a rousing (to me) success, that I'll continue to implement in the future. The biggest challenges were what to do with new material while waiting for my compost to ferment and getting over my skepticism about what it's "supposed" to look like...
The biggest challenge? Knowing when the compost is ready to bury. We found this video on You Tube that gave us some helpful pointers.Challenges:
- What do I do with my food while the Bokashi is fermenting? I may get a second Bokashi bucket but in the meantime, I'm collecting my scraps during "rest" time in a bowl in the refrigerator, sprinkled with the Bokashi mix so it doesn't rot, stink or attract fruit flies.
- What is it supposed to look and smell like? When I opened it up after letting it ferment, the top layer was covered with white mold. Some people find that it still looks very much like it did when it first went in. Apparently, this is all normal. The smell is strong and fermented but it did't have that rotten smell (you know, the one that makes your stomach start to do somersaults.) This smell was more like very very ripe cheese. Not something I'd want to perfume myself with but tolerable.
The finished product and the future of my Bokashi composting: Crumbly soil with bits of eggshells still poking through (bones and eggshells take the longest to break down). We're pleased with the result. Little muss, little fuss and we love the fact that all dinner scrapings go right into the Bokashi. (Which means that we can still easily compost when we have a dinner party; we just toss all the plate scrapings directly into the composter.) ["Bokashi Composting" video via BillJackJane's You Tube Feed]