An unpleasant picture, but it’s of a successful project.
This the last full bucket of Bokashi compost that I sealed when it was full to about 4 inches from the top and, as you can see, it’s reduced in volume by about 40%
What’s so great about a bucket of muck? Well, it has reduced from its original volume by 50% or so and there’s no smell beyond the slight acidic one that seems to come from fermentation.
This is especially good when you consider that, as a first experiment, I challenged some of the claims Bokashi enthusiasts were making and added meat, citrus peels, eggs, fish and a little dog poo. Now, with normal anaerobic composting, this would have become a smelly sludge, but here, it is quite OK.
If I had used aerobic composting, I would have needed a larger pile and some kind of aeration (e.g. manual turning) to get it cooking and couldn’t have done it right next to the kitchen window and side walkway.
Disadvantages? Well only one. The end result is quite acidic, a little below a pH of 6. That’s it, no other drawbacks that I can see and one that’s easily fixed with some dolomite.
I was going to add some composting worms directly to the bucket as it is, but they don’t enjoy acidity, so I need to add another step to the process and bring the pH up first.
For composting a variety of materials in a small space, especially one that is used often, I think Bokashi is a winner.