I usually don’t wait this long to empty my bokashi buckets, but I procrastinated in getting another bucket ready, so this one was full to the brim. Sometimes I top off the bucket with spent coffee grounds to speed up the process. This bucket had fermented undisturbed for two weeks.
Where It’s Going
What’s Under the Paper?
Pick a Topic;
- eating meat
- eating pork
- including meat scraps in one’s bokashi bucket
- putting bones in the bucket
Discuss amongst yourselves.
Bottom of the Bucket
No, I wasn’t intentionally trying to make a cross. It just seemed convenient to pile the dirt in the four corners. This is slightly damp straw from the bottom of the bucket. It acts to absorb liquid from the garbage, since I use the dry-bucket method (no double-stacked buckets or drain near the bottom of the bucket). I use plenty of straw since it also ferments and speeds up the bucket-filling process.
Missed a Step
I had dirty hands and forgot to take a picture after I replaced the dirt over the trenches. The bokashi needs to be covered by at least five inches of soil, which I did. Then I heaped some partially decomposed compost on top.
Burning Brush/Making Charcoal
While I was burying the bokashi, I also burned some brush that I had accumulated in the yard. I dug a shallow pit and started a fire. When I had it going well, I began covering the burning wood with one inch of dirt to allow it to smolder and make charcoal. It burned for several days. I want to knock the charred wood off the outside and use it for making fertilizer.