Keeping your bokashi bin in optimal condition ensures effective fermentation of your food waste. Here’s a quick guide to help you know if everything is on track:

1. Odour:

Correct: A slight sour smell is normal.

Bad Odour: Indicates anaerobic conditions. Ensure airtight sealing and add more bokashi bran.

2. Moisture Level:

Correct: Contents should be moist, like a wrung-out sponge.

Too Wet: Drain excess liquid or add more absorbent material like newspaper or sawdust.

Too Dry: Sprinkle water to moisten.

3. Color and Texture:

Correct: Fermented waste should appear pickled and slightly soft.

Unchanged Food: Ensure food scraps are fully covered with bokashi bran to promote fermentation.

4. Temperature:

Correct: Room temperature is suitable - 20-25°C

Too Cold: Fermentation may slow down. Move to a warmer area.

Too Hot: Ensure proper ventilation to prevent overheating.

By regularly assessing these factors, you’ll ensure your bokashi bin operates smoothly, transforming kitchen scraps into nutrient-rich compost for your garden!