We’ll its that time of year again, when the compost has hit its limit, and there’s a lot of materiel that needs cleared out, ready for spreading in the spring. Its also the time to empty the Bokashi into the new cleared space.
Digging out the lower level, this isn’t too bad, other than it being a back breaker. The compost at the bottom is fairly nice, and well composted, though it probably needs to dry out a bit.
Storing the first steal of compost for the spring ahead. I’ve managed to fill two of these big Ikea storage boxes, so that’s a good start.
Okay, so I’ve clear out about 20% of the ready compost. I need to empty out some Bokashi bins into the compost now. Now let me tell you, this is genuinely a very, very smelly task. The Bokashi bin is full of fermented food scraps 🙂 This includes all food scraps from the table, fish skins, chicken carcases, you get it, most organic things from the kitchen that are left over get thrown in here and fermented for a few months. There’s also juice that you drain from the bottom, I can’t explain how bad this smells. Apparently in a diluted form most plants love this stuff, or in its raw form its an organic drain cleaner 🙂 Its amongst one of the worst possible smells ever.
This is 0.5 litres of fermented organic kitchen waste juice. yuck!
Inside the Bokashi bin. It needs a good clean, and I can’t bare this at the moment. I’ll add a few basins of near boiling water with detergent to it, and leave for a few days…
All added to the top of the compost, its doesn’t look or smell nice. You can still see what looks like bones and bits of chicken, but they’ve turned a strange rubbery way. Inside the compost these will now break up really quickly. They quickly harden and crumble into powder within a few months. This is an accelerator for your compost, it actually helps to break down the rest of your compost heap. We’ve had fairly positive results from the Bokashi additions so far…