Conditioning Your Soil with Bokashi Kitchen Waste

[AAGBiotics]

I make Bokashi all year round and the bucket is usually on the back patio. Our winters have average lows in the mid 30 degrees F and average highs 56-65. The process slows down as it cools so I just ferment another week or so before I bury. If your area freezes hard I would keep the bokashi composter inside and as it fills then transfer it to an airtight outside container adding more bokashi each time. When the ground thaws and you can - bury the accumulation.

[PeruvianCook]

One question can I made bocachi in winter time.