I swore by the indoor bin method for 8 months, then switched to bokashi and saw results in 3 weeks

Everyone in this group seems to love the classic plastic bin with holes and a tray underneath, but my little 400-square-foot studio in Portland always got a faint sour smell no matter how much I balanced greens and browns. After trying bokashi with a sealed bucket and bran, the food scraps broke down without any odor at all within three weeks, and the finished material mixed into my plant soil perfectly. Has anyone else found that the popular method just doesn't work for very small spaces, or am I missing something?

2 comments

2 Comments

elizabeth_gonzalez26d agoTop Commenter

Wait 400 square feet?? I could barely fit a bokashi bucket in my 600 footer, let alone a whole bin system. Did you have any trouble finding space for the bucket in that tiny place?

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christopher38526d ago

Yeah I just sleep with the bucket next to my pillow.