Katie Fillion

Anton — thank you for posting! I am just getting started with Bokashi and am trying to do it in an affordable way. Your overview really breaks down what is happening and I found your process super helpful!

I have a question — it seems like I can either go the route of pickling, or just use purchased yogurt n the ramping up step.

I'm going to try using yoghurt because I'd like to start my bokashi system as soon as possible, and then I'll try the pickle method.

Did you find that one method worked better than another?

Eventually I'd like to just use pickle as it's less expensive and also reduces the suffering of dairy cows in the modern agricultural system.

I also love that you give the option of drying or skipping that step. I'll have to see which is more doable for me — making fewer large batches and drying, or making frequent monthly batches and keeping moist.

Anyway, I just wanted to say thank you, I'm incredibly glad to have stumbled upon your post and method.

Southern Vancouver Island here.

HEPA filter inside the house: makes all the difference. Even though out house is older and not completely air tight, the filter has kept the air clear and breathable. Going outside, the smoke immediately burns the lungs and throat. Staying indoors when I can.

Outside, I have been wearing my N95 mask. I wear it when I am indoors with others or in crowded outdoor spaces (covid's unfortunately still a thing). But when it's pollen season or wildfire season, I wear it when I am walking to work, working in the garden, etc. It makes such a huge difference. One of the very small benefits of the pandemic I suppose has been discovering N95 and K95 masks — they are great!