Tereza Okava wrote:yup, i do the same, but with one bucket with a tap in the bottom (and a screen around the intake to stop clogs). bought it at the beermaking supply. With the tap (instead of 2 buckets) it is more important to remember to drain the liquid every day, you have less forgiveness.
can you share more of your process? I am about a year into using bokashi to deal with our kitchen scraps and what I have come up with involves filling this 10 gallon bucket with layers of kitchen waste and bokashi, then transferring the bucket to a 55 gallon barrel. When that is full (seems to take about 4 months) I build a large
compost pile and layer the fermented food scraps into that. The compost gets super hot and within 10 days there is essentially no visible kitchen waste left.
I'm curious what the liquid draining is for? Also what does your 'finished' product look like out of the bucket and what do you do with it?