All Seasons Bokashi Compost Starter 2 lbs (1 Gallon) - Dry Bokashi Bran for Kitchen Compost Bin, Compost Food Pet Waste Quickly & Easily with Low Odor by SCD Probiotics

I’ve been using the All Seasons Bokashi Compost Starter for a while now, and it has truly transformed my gardening experience. Here’s why I’m a fan:Versatility: Initially, I bought this as a compost starter, but it turned out to be so much more. Not only does it kickstart the composting process, but it also works wonders as a soil and plant amendment. Whether I’m growing veggies, flowers, or herbs, the All Seasons Bokashi enhances soil structure and fertility, leading to healthier, more productive plants.Nutrient Boost: Mixing this into my soil feels like giving my plants a nutritious hug. The organic, all-natural composition ensures that I’m feeding my green babies the best possible nutrients without any harmful chemicals. Plus, the results are remarkable – improved root development, stronger stems, and bigger blooms.Compact Size: The 2-pound package is perfect for my needs. It lasts through multiple gardening seasons, and a little goes a long way. Great value for the money!Low Odor: Unlike some compost starters, the All Seasons Bokashi keeps odors in check. No more stinky compost bins!Critical Note: Some users have reported issues with the ziplock seal separating. While I haven’t encountered this problem personally, it’s essential to handle the packaging carefully to preserve the anaerobic environment that bokashi bacteria thrive in.In summary, the All Seasons Bokashi Compost Starter is a game-changer for anyone serious about gardening. Give it a try – your garden will thank you! 🌱🌼

Really helps with our home composting situation.

I've read a lot of the reviews about this composting method, and seen the mixed opinions. I think I've tried everything to compost my kitchen waste, and I LOVE this form of composting. For those of you who hate it, yes, it's time-consuming and not as easy as described in the manufacturer's materials. If I could throw my kitchen waste into an outdoor compost heap without having to worry about attracting rats, I'd surely do so. But I live in the suburbs where rats are an ongoing problem. Yep, I inadvertently attracted a couple to my yard with trying various forms of composting, and it's a lot easier to attract them than to get rid of them. I've also tried worm composting, but just couldn't get the right moisture level, it took up a lot of space in my small house, and it just plain didn't work for me. I had great composting success with electric composters, but they kept breaking, didn't hold much at one time, and keeping a supply of pure pine nuggets was a pain. Both of these composting methods are also very limiting as to what kitchen waste you can include (no dairy, no meat); Bokashi isn't.It wasn't terribly long after getting my first Bokashi composting pail that I realized one wasn't going to be enough. The main thing about using Bokashi is that you can put anything food in it, so that means more gets composted than for the other methods I tried, and winter time isn't good for burying the compost. I also wouldn't want to have to deal with the second phase of the process based on having the pail be full (I want to be able to pick a time when I feel like doing that major chore). I find one pail lasts 1-2 months, but it might last only 1-2 days if doing some heavy-duty canning. I've also held treated scraps in another pail that allows drainage, and there are plenty of options if I need more space. While it took a great deal of work to build, I also have a rat-proof container I use for the final composting of the treated scraps. It is mostly buried and right next to my leaf composter; shredded leaves make a great odor barrier (avoiding rats again) as well as contribute to the overall completed compost. Having several pails means I only have to even think about dealing with the labor intensive part every 3-4 months. Having the rat-proof screened container for the final composting makes it easy to check to see if the previously buried compost is ready to be screened when I'm dumping in another batch. Some of the bigger items such as bones take a few cycles to completely decompose, so screening is important. I use the 1/4 inch hardware cloth lid to my rat-proof container for screening purposes.As far as the indoor component, I have a separate scraps container, so I treat and put in the Bokashi pail only every few days. Having the smaller container means I can easily assess just how much Bokashi to use. I had some problems at first, had to supplement dose hard to recover one container, but haven't had any issues this last year.I'll end by saying I tried someone else's Bokashi formula once, and I won't go there again. It had a powdery component that ended up in my face during use. SCD Probiotics' product is granular so it distributes smoothly where you put it. It's very consistent. One package lasts me about 2 months, so maybe saving $1-2 just isn't worth it.

Works as it should but I went back to regular composting

Had to come on here to say that this changed my kitchen composting game. Recently I've been using a second hand Vego composter and used the Bokashi powder to replace the Vego composting tablets. I used about 2 table spoons of the powder for about 4 liters of mixed wet and dry kitchen scraps (vegetable cuttings, table scraps, shredded up paper/ junk mail). I was so pleased to have NO FOUL ODOR during the entire composting cycle. I am relieved to not have any decomposition odors in my kitchen anymore. I might dial back on the amount of Bokashi in the future but in the mean time I am so pleased in using this product in my Vego composter.

Best compost I’ve ever had! Also a great soil amendment.

I can make perfectly good compost without kitchen scraps using leave and lawn clippings but I keep my scraps out of the drain and garbage and use the bokashi method to make it easier. I have a gallon jar by the sink that I use to collect mostly coffee grounds, tea leaves and vegetable waste and I fill it about once a week. I don't put meat in my bokashi mix. When the kitchen jar is full I transfer it to the 5 gallon bucket in the garage.The bucket has a spout and grate on the bottom to pull off liquid. It takes 6 or 7 loads to fill the 5 gallon bucket so it takes over a month. I actually have two buckets and I sit the active loading one on top of the filled bucket. Once loaded I take the bottom one out to the compost pile and add it to the pile with a mix of leaves and fresh grass clippings and try to generate some heat. Nothing gets hotter than fresh cut grass.What I like about bokashi is it fits well with my system of storing food waste in an airtight environment that doesn't smell or attract bugs. I can know what's going on in the bucket because I'm introducing the microbes instead of relying on chance. The fermented scraps work better in the compost pile than scraps straight from the table. I'll always have bokashi bran handy as long as I'm collecting kitchen waste.