Once you've removed your fermented scraps and buried them in your garden bed, planter, or "soil factory," how long will it take them to break down?
Depending on what kind of scraps you ferment, the temperature and moisture content of the soil, and the organisms already present in the soil, it can take anywhere from 2 to 6 weeks.
The warmer and moister the dirt, the faster the scraps will break down. Larger scraps will take longer than smaller scraps of the same substance. Thick, woody stems and non-plant matter scraps like eggshells and bones will take the longest and may still be distinguishable long after 6 weeks have passed.
How much macro and micro-biotic life there is in the soil will also greatly impact how quickly the fermented scraps are assimilated. In warm temperatures in highly active soil, worms will descend on the pocket of buried scraps and combines their efforts with microscopic organisms to break down finely chopped bokashi in as little as a couple of days.
As the ground temperature drops, so will the rate of decomposition. In frozen ground, assimilation of bokashi with the soil will grind to a halt.
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