Caved and bought a Bokashi bin after fighting with a worm bin for 8 months

My worm bin in my Boston studio started smelling like a swamp every time I added citrus peels, so last month I switched to a Bokashi system for $45. The fermented pickle smell is weird but it takes way less space and I can toss in anything including meat scraps. Has anyone else made the jump from worms to Bokashi and stuck with it?

2 comments

2 Comments

bailey.sam21d agoTop Commenter

Did you get used to the pickle smell eventually? I tried bokashi for two months and went back to worms. The fermented smell just never grew on me.

butler.brian20d ago

I read somewhere that the bokashi bran actually has a specific strain of lactobacillus that's different from what's in sauerkraut or yogurt. That pickle smell faded for me after the first couple weeks once I got the liquid draining right.