Bokashi update

My bokashi adventure is progressing nicely. I have made a nice home for the box in the cupboard under the draining board which is easy to access and keeps in the malty smell of the bran.

This is how things looked after I came back from Montreal. A total of about 5 days goings on. The white fluffy fungus is good and a sign of healthy bokashi. If things start going black and rotten then its bad news and the batch has to be chucked out.

Before food gets into the excitement of the bokashi bin, it goes into the kitchen caddy. I'm aiming to build up a good bulk of stuff so that when I chuck in into the bokashi bin it forms a good layer and also means I open the lid less and use less bran.

This is what it looks like again after loading in another layer... work your magic you microscopic marvels!
I am still waiting for my first harvest of bokashi juice. You are supposed to drain off any liquid from the tap to prevent the load turning rancid. The juice is highly nutritious for your plants and garden. Yum!