One of the most common questions people ask us -
“Does it smell?”
“Is it supposed to smell like that?”
The answer is that Bokashi does have a smell, but that doesn’t mean something is wrong. In fact, the smell is often a sign that the fermentation process is working.
People Experience Smell Differently
Over the years, while running bokashi workshops, I noticed something interesting. When the same Bokashi bucket was opened, people would react very differently.
One person would say:
“That smells nice — it reminds me of beer.”
The next person would say:
“Oh, that smells horrible!”
And another would say:
“I can hardly smell anything.”
What this shows is that people have very different perceptions of fermented smells. Some people associate the smell with beer, vinegar, sauerkraut, wheat, or farms while others are simply not used to fermented smells and interpret them as unpleasant. So, the key question isn’t really “Does Bokashi smell bad?” but rather:
“Does the smell mean something is wrong?”
Not necessary, a smell on its own doesn’t always tell you whether something is wrong. The easiest way to tell is simply by what you can see looking inside the bucket. If the contents of the bucket become putrid, the visual signs are obvious. You will see blue, green, grey, or black mould. This is a sure sign that the fermentation process is not working.
To get back on track - See our Bokashi Trouble Shooting Guide
When Bokashi is working properly, the waste inside the bucket is fermenting, it will look pickled, and you may sometimes see a white mould on the surface. This white mould is a type of beneficial fungi and is actually a good sign that the fermentation process is working.
If you do find the fermentation smell unpleasant adding more mix and draining the juice more can often help.
A good quality bokashi mix containing beneficial microorganisms is essential. Bokashi One Mix is full of these beneficial microbes. When you open the bag, the mix should feel dry and crumbly. In this dry state the microorganisms are mostly dormant. They become active when the mix comes into contact with moisture from the food waste in the Bokashi One Bucket. Then the microbes do their thing and ferment the waste!
Need more mix Bokashi One Mix is available here