“I’m scared to open my bokashi bucket”
Our customer Cathy sent us this photo showing her Bokashi Buddy after 4 weeks of full fermentation. Keep reading to see what it looked like under the coardboard.
You dutifully filled your Bokashi Buddy or bokashi system. Layer by layer, piece by piece, bokashi flake by bokashi flake.
You twirled on the lid or snapped it in place, tucking into its two or three week hibernation to fully ferment.
Then, life happened.
Weeks go by, and you know your bokashi is just sitting there. Waiting for you. And then a few more go by. And a few more.
Now, you’re scared to open your bokashi system. Let’s dive into what might be waiting for you and alleviate fears.
Best case scenario
If you followed the guidelines for a bokashi system, you really have nothing to worry about. Bokashi is flexible. You can leave your bokashi bucket until you have time to harvest it.
Your bucket may be extra pickled, smelling sour near the bottom or a little extra juicy from that pre-decomposition action that’s happening with the fermentation microbes.
Phew! All clear. The only feedback we would have on this bucket is to remember to add two handfills of Bokashi to the top, to help keep the food sealed in. Otherwise, look at that fantastic white fluff!
When you open it, you might see any of the following:
Extra fluffy white fuzz. What most people think of as “white mold” is actually a beneficially fungal network forming inside the bucket where there is air space. Most bokashi users think this a badge of honor, and shows a happily fermenting and living colony of microbes.
Extra humidity. Given the closed, anaerobic system that bokashi requires, you may notice that water droplets have appeared into the top of the system. That’s okay. A little extra moisture will not harm your system.
Possibly: blue or green mold in small numbers. Breads and coffee grounds are particularly hospitable to blue and green molds, but don’t panic if they’ve appeared. They’re decomposition helpers. If you look closely, you’ll probably notice they’re surrounded by white fuzz, keeping it in check.
Extra sour odor: Over time, excess moisture will sink to the bottom of the bin as the food scraps are colonized by the bokashi. When you go to dump your bucket, the bottom may be particularly sour smelling (I think it smells like stomach acid). Not particularly pleasant, but also not anything to panic about. Your bucket is, after all, extremely acidic at this point.
“Once the bokashi system is full, remember to cover your food scraps with two handfuls of bokashi bran (about ¼ cup) to help seal in the top layer of food scraps and give that final microbe boost before letting it sit. ”
I’ve read accounts from the bokashi community that even leaving a bucket for months to sit just further degrades and breaks down the contents of the bucket. It’s not going to completely decompose, of course, but those microbes are going to consume every last drop of nutrients they can. Expect the food scraps to be mushy.
We’ve let buckets sit for up to 3 months with no problems in later decomposition and harvesting.
The chemical and biological nature of the food scraps is transformed by the beneficial bacteria. As it breaks things down, that’s what you’ll see in your bucket. Food waste that’s been broken down.
Worst case scenario
For people who used bokashi as their launch point into composting, it’s common to be a little nervous after letting your bucket sit. I totally get that.
In what world would putting food scraps into a bucket, then putting a lid on it to sit for weeks, possibly make logical sense? If you’re new to composting but followed your bokashi system’s guides, you’ll be just fine.
Now, here’s the catch.
If you didn’t follow the guidelines or you weren’t judicious with moisture levels or bokashi bran, you might have a bit of a mess waiting for you.
When you open it, you might see any of the following:
Putrid scraps. If you left your bucket outside in the summer heat (think, direct sun for weeks and weeks), you may have thrown your bucket out of balance. While the fermentation microbes can tolerate some heat, sustained temperatures above 113 degrees Fahrenheit can kill off the beneficial microbes (mesophiles) fermenting your food scraps and keeping them from putrefying (rotting). A plastic bucket in the sun? If the pavement can jump into the triple digits, your bucket will be a roasting pan in no time.
You’ll know it is putrid if: Putrid odors are obvious. Our evolutionary olfactory system will cause us to retreat, pull back, or even gag. While everyone's “ick” factor is a little different, putrid odors are the rotting, nasty odors. You’ll know it when you smell it.
Solution: Do not leave your bokashi bucket in the sun to ferment. If you must keep it out of your house, try to keep it on the shadiest part of your yard or patio (a garage would probably be okay, too).
Water world. One of the biggest problems we see in bokashi systems is too much moisture. Never add additional moisture to your bokashi system than what’s already present in your food scraps.
You’ll know it was too much moisture if: If you open your bucket and the smell is offensive AND your food scraps are swimming in moisture, you may have had too much excess water/moisture in your system. The odor may be offensive, but it won’t be rotting. It may be overly or extra sour smelling.
Solution: If adding food regularly that’s moist/wet, try to also add dry food scraps like stale crackers, breads, or even extra shredded paper or cardboard. That will help give the moisture a place to go, and not drown beneficial microbes trying to ferment and consume the nutrition in the food scraps. You can also add extra bokashi when adding food to soak up some of the moisture.
Maggots. This one can be freaky for folks. You happily left your bokashi system to ferment and when you opened it – IT WAS ALIVE and not in the way you expected. Wriggling white maggots or worms in your bucket means there’s a hole or opening somewhere. Best case, there were some pest eggs in your scraps when you added them to your bucket. A pregnant female fly when you’re adding scraps? It could happen. Worst case, there’s an access point and your bucket was not air tight.
You’ll know if: Oh, you’ll know. Maggots are white little worms that are part of the soil food food web and decomposition, but they don’t belong in your bokashi bucket.
Solution: Find the vulnerability in the system. Make sure your lid is 100% tight and your spigot (we don’t recommend them, but if you have one) was closed up and not left open. Don’t leave food scraps on the counter or out for days before adding to your system.
My bucket had problems. Now what do I do?
Even if you think you have a failed bokashi bucket, you can likely still compost the food scraps.
The simplest solution is to dig a hole or trench (at least 8 inches down), dump the contents, mix in with native soil or dirt, and cover thoroughly. Congrats! Problem solved and you likely learned some helpful lessons for the next cycle.
You could also put the contents into a traditional thermophilic compost system or pile. Go hard with the carbons (browns) and have a ratio of 3-1.
Adding Upcycled Bokashi into your outdoor piles can kickstart or reactivate composting microbes. Especially helpful if you need a microbial boost or the pile has died.
Your food scraps will continue to decompose and break down. I also recommend adding 1 cup of your bokashi flakes into this system for a beneficial microbe boost to the pile.
Try mixing the contents of carbons to the food scraps in a wheelbarrow first, then lasagna layer into your pile (browns, greens, browns, greens, browns), and cover with a final layer of browns.
You’ll be tempted to just throw it all away. I get that. It’s relatable. But processing the mess is an opportunity to learn and there’s no need to waste the organic matter you already collected.
Don’t be too hard on yourself, it happens, and the problems can be solved.
