October 17th, 2008 Source : the now extinct: http : / /bokashicomposting.com/
Well, not really secrets, mostly common sense.
I’ve never had a failed newspaper bokashi bucket when following these simple rules.
1. Start the bucket with a 1 to 2 inch layer of absorbent materials. (shredded newspaper, peat, sawdust or something similar.) This layer will soak up any excess nutrient drainage. (There’s nothing wrong with faucet buckets, other than the expense. I just prefer to keep things as cheap and easy as possible.)
2. Start your newspaper bokashi bucket with a layer of high carbohydrate waste. This jump starts the fermentation process ensuring success.
3. Place a piece of newspaper between each layer of waste. Make the layers no more than 1/2 an inch think. This ensures that the beneficial bacteria will spread throughout the waste quickly.
4. Chop the waste into small pieces, if possible. This gives the bacteria a larger surface area to feed upon. It also leads to faster final decomposition or digestion when your bokashi is buried, added to worm bins or added to an aerobic compost pile.
5. Compress the layers of waste tightly. This helps exclude air and helps transfer beneficial bacteria throughout the waste rapidly. (I place a piece of bokashi newspaper on top of the waste and press with a potato masher, there’s no mess as with bran bokashi. )
6. Never add spoiled waste to a bokashi bucket. Rotten and moldy waste will introduce rogue organisms that can cause a bucket to fail.
7. Always close the lid lightly to exclude air.
8. Do not add excess amounts of fluids to your bokashi bucket.
9. Collect waste throughout the day and add to the bucket at the end of the day. This minimizes exposure to outside air.
10. Add waste at least once a day. It’s usually not a problem to skip a day or two occasionally, once the bucket is well established.
Good luck with your newspaper bokashi!!!!
Download complete instructions: Bokashicomposting.pdf