Bokashi Composting; Bokashi sounds like my next sushi order.
How Bokashi Composting Works
Bokashi composting uses microorganisms (lactic acid bacteria, yeasts, and phototrophic bacteria) to ferment organic waste in an anaerobic (oxygen-free) environment. This process prevents odors, speeds up decomposition, and results in a nutrient-rich product that can be used as fertilizer.
Key Components
Bokashi Bran:
A dry mix of bran, rice hulls, or sawdust inoculated with Effective Microorganisms (EM) that kickstart the fermentation process.
Bokashi Bin:
A specialized airtight container with a spigot at the bottom to drain liquid byproducts (Bokashi tea).
Organic Waste:
Kitchen scraps like fruit, vegetables, meat, dairy, eggshells, and even cooked food can be composted.
Steps for Bokashi Composting
Prepare the Bin:
Place the bin in a convenient, shaded location.
Add a handful of Bokashi bran to the bottom of the bin.
Add Food Waste:
Chop organic waste into smaller pieces for faster decomposition.
Add a layer of food waste to the bin.
Sprinkle Bokashi Bran:
Sprinkle a thin layer of Bokashi bran over the food waste.
Press the waste down to remove air pockets.
Seal the Bin:
Close the lid tightly to maintain an anaerobic environment.
Repeat:
Continue layering food waste and Bokashi bran until the bin is full.
Fermentation Period:
Let the full bin sit for 1-2 weeks, allowing the microorganisms to ferment the waste.
Drain Bokashi Tea:
Regularly drain the liquid (Bokashi tea) from the spigot. This tea can be diluted and used as a liquid fertilizer or poured down drains as a natural cleaner.
Bury or Process the Compost:
After fermentation, the waste will have a pickled smell and can be:
Buried in soil: It will break down completely in 2-4 weeks, enriching the soil.
Added to a traditional compost pile: Speeds up decomposition.
Mixed with potting soil: To create a nutrient-rich growing medium after further decomposition.
Our next blog post
“Why compost? “