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my bokashi bin sat in the closet for 2 months before I finally opened it
Turns out the fermented scraps smell like pickles not rot, and after burying that first batch in a planter my herbs doubled in size within 3 weeks, anyone else find bokashi way less gross than they expected?
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the_hugo28d ago
Burying that first batch felt like I was hiding a science experiment gone right, not a crime scene. My husband walked in mid-bury and asked if I was making moonshine in the planters, which honestly made me laugh harder than I should admit. The pickle smell is weirdly comforting though, like I accidentally became a sauerkraut farmer in my own closet.
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