An unpleasant picture, but it’s of a successful project.
This the last full bucket of Bokashi compost that I sealed when it was full to about 5 inches from the top and, as you can see, it’s reduced in volume by about 30%
What’s so great about a bucket of muck? Well, it has reduced from its original volume by 30% or so and there’s no smell beyond the slight acidic one that seems to come from fermentation.
This is especially good when you consider that, as a first experiment, I challenged some of the claims Bokashi enthusiasts were making and added meat, citrus peels, eggs, fish and a little dog poo. Now, with normal anaerobic composting, this would have become a smelly sludge, but here, it is quite OK.
If I had used aerobic composting, I would have needed a larger pile and some kind of aeration (e.g. manual turning – hard work!) to get it cooking and couldn’t have done it right next to the kitchen window and side walkway.
Disadvantages? Well only one. The end result is quite acidic, a little below a pH of 6. That’s it, no other drawbacks that I can see and one that’s easily fixed with some dolomite.
I was going to add some composting worms directly to the bucket as it is, but they don’t enjoy acidity, so I need to add another step to the process and bring the pH up first.
For composting a variety of materials in a small space, especially one that is used often, I think Bokashi is a winner.