Had to pick between a Bokashi bin and a worm tower for my studio

My kitchen counter in Portland only fits one setup, so I went with the Bokashi bucket last spring. It was great for meat and dairy scraps, but I found the liquid tap annoying to drain every few days. Now I'm thinking about switching to a worm bin for my 400 sq ft place, since the smell is basically zero. Anyone else swap methods after a few months, or am I just bad at committing?

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christopher_west11mo agoTop Commenter

Funny enough, the real trick might be combining both, not picking one. Bokashi pre-ferments everything and breaks down fats and bones, then you can bury that in a worm bin and the worms go crazy for it. That way you skip the draining issue because the fermented scraps are basically already liquid when the worms get to them. I did Bokashi for six months, got tired of the tap too, then switched to worms and ended up missing the way Bokashi handled citrus and onion. Now I keep a small bucket under the sink for meat scraps and feed the worms the plant stuff straight, so I only deal with the Bokashi when I actually cook something heavy. It takes up less counter space than you'd think, and the smell stays fine as long as you don't let the bucket sit too long. Maybe just try the worm tower for a month and see if you miss the Bokashi at all, that'll tell you more than any planning will.