How long should my homemade bokashi ferment?Updated 2 months ago

Your homemade Bokashi should ferment for approximately two weeks. 

During this period, keep the Bokashi bucket sealed to maintain an anaerobic environment. After two weeks, the contents should have a sweet, pickled scent, indicating successful fermentation. 

If the smell is putrid or unpleasant, the fermentation may not have proceeded correctly. After fermentation, the Bokashi pre-compost can be buried in soil to finish decomposing or added to a compost pile to integrate into the soil, further breaking down over a few weeks to months.