Last August a friend of mine gave me a bucket of Bokashi for my garden. And ran off. Fast.
Nothing strange about the bucket thing, she drops off her buckets all the time as her garden is much smaller than mine. So I didn’t get it. Until later.
When I read the post-it note on the lid. “Innehåller surströmming”. Contains rotten herring.
Surströmming is a Swedish specialty. One I’ve managed to avoid very successfully until now. It’s herring, basically. Preserved in a kind of fermentation process. And it stinks to high heaven. God knows how anyone could eat it.
But her husband comes from that part of the country so they’d been doing the herring thing and obviously had rather a lot left over. So I just sort of looked at the bucket for the next week before I dared to open it.
Didn’t smell. Just your average Bokashi bucket.
So I dragged the bucket along with me to a couple of harvest fairs we were at in September, a couple of workshops and diverse other sessions. Had a lot of fun watching people getting up the courage to open the lid.
The thing is Bokashi does the job every time. The stuff in your bin really won’t smell if you keep it as dry as possible.
The more interesting thing is what happened next, when I dug it down, finally, in the late autumn. That particular spot now has the best soil in the whole garden. Never seen such fat happy worms. It’s almost a bit perverse.
But now they have fat and happy leeks to compete with. A good outcome all round.
ps is it easier for you to follow this on facebook? If so, I’m posting the blogs here on bokashiworld on facebook, plus a lot of other bits and pieces that just turn up.