It’s been a couple of weeks now, just enough time for my first bokashi bucket to mature, and since the sun is shining today (a rare occurrence this summer), I thought I should make the most of it and try the next stage of my project.
As you know I’ve snubbed the fancy commercial kits in favour of Jenny’s Swedish bucket: one nondescript bucket, no holes, with a lid. I feared I’d have a bucket of slime to dispose of – it’s been sitting in the kitchen for weeks, so I went outside and gingerly opened the lid, and…
It worked! No bad smell! The scraps were “pickled” with a little of the good mould (the white, fluffy kind), and just a vague tang.
My next task was to bury it. There’s a tiny plot of garden by my back stairs which is technically common area, but I’ve claimed this neglected spot as my kitchen garden. Growing basil is one thing, and digging big holes in the garden is another, but all I needed was a trench about 1m long, 0.5m wide, and about 20cm deep to bury 10 litres of bokashi. Now I wait another two weeks for it to break down, ready for use.