Bokashi Composting

The newest addition to my home compost family is a Bokashi Home composting kit.

What is Bokashi?
Bokashi is a Japanese term meaning “fermented organic matter”. It is often mistaken for composting but actually its an anaerobic process through fermentation. This process results in a different end product than usually produced by traditional composting.

This process is preferred as it takes very little space, produces great results, its easy and has no odours. All you will need is a Bokashi Bin, Bokashi fermented bran and organic waste.

Why Bokashi?
Organic waste makes up a considerable amount of the total waste that goes to landfills, which is approximately between 20%-40%. This takes up unnecessary space in landfills, produces bad smells, increases pathogen risk, speed up climate change and these can all simply be avoided by Bokashi composting. The bokashi turns the “waste” into rich organic fertiliser and recycles valuable nutrients, which would have gone to waste.

Bokashi quickens the composting process and leaves us with a an effortless, valuable organic rich material.

Advantages

  • Simple and easy process
  • Made and adapted for Small and large scale (Home and Restaurant suitable use).
  • Does not produce bad odours due to the anaerobic process.
  • Produces a fantastic organic “slow release fertilizer” that is valuable to soil and garden.
  • Great to add to the conventional composting and vermicomposting system (Producing quality, efficient system and speed).
  • It manages your meat, dairy, egg shells and bones unlike other systems.
  • Soil rejuvenating

What can i recycle/Compost?

  • All cooked food
  • Meat
  • Dairy
  • Fish
  • Food scraps
  • Fatty/Oily food
  • Citrus/Onions

How does it work?

In Bokashi composting, kitchen scraps of all kinds — including meat and dairy products — are mixed with inoculated bran, pressed into the Bokashi bucket, covered with another handful of bran, and tightly covered. When the bucket is full, it is sealed shut and set aside for ten to twelve days. Every other day during that time, the leachate that is an inevitable byproduct of anaerobic composting needs to be drawn off (a commercial Bokash Bucket has a spigot/tap for this purpose). That’s the only care required. When the bucket is opened, the contents, though recognizable, are thoroughly pickled.

Once the ten to twelve day fermentation time is complete, there are a few options:

  • Bury the contents of the bucket in a hole or trench about 8-12 inches deep. Use the soil that was removed to cover the fermented food waste. You can plant seeds in the soil immediately after filling the hole. Wait 1-2 weeks before planting transplants.
  • Fermented food waste can also be added around established plants throughout the year without causing any damage to the plants.
  • Add it to an existing compost pile. Just dig in the pile, empty the bucket, and cover fermented food waste with compost materials.
  • You can make your own “soil factory” in a storage tub: put some good soil on the bottom, add a layer of well-drained fermented food waste, mix well. Cover with a layer of soil and flatten. Cover with plastic or a lid to keep it from getting wet. After about 30 days, it’s ready for use as “good dirt”.

For more information check out the following pages:

How to Bokashi your food waste (Youtube video)

FAQ about Bokash composting 

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