This is a quick update on the Bokashi buckets that I use for winter composting. I use a 3-bucket process for Bokashi composting. When the first bucket is filled it is sealed to keep it anaerobic until the contents is fully fermented, which takes at least two weeks. When the first bucket is filled and sealed I start filling the 2nd bucket, which usually takes about two weeks. When the 2nd bucket becomes filled and sealed I start filling the 3rd bucket. As the 3rd bucket starts filling it is time to empty the first bucket so that the rotation process can continue. That is what I am doing today -- emptied the first bucket into the compost bin so that I will have an empty bucket when it is needed.
The Bokashi buckets allow me to continue composting all winter long, and have the advantage that all kitchen scrap can be composted, including meat, dairy, and egg products. After it has been fully composted the bucket can be emptied into the compost bin without concern about rodents or other varmints bothering the compost since fermenting removes all attraction to the Bokashi food.