Bokashi


Practiced by Japanese farmers for centuries, Bokashi uses a specific group of anaerobic microorganism to break down food waste. Unlike hot composting,  the food waste continues to look like the original food waste - it's just fermented (pickled).

Done properly, a household can compost ALL if its organic food waste including dairy, meat, and fish without the rancid odor.

Once the fermented matter is ready it must be drained and able to sit for a few weeks before it is buried about 6 inches under the soil to finish the decomposing cycle. After two weeks under the soil most of the food waste is broken down by natural microorganisms and the ph of the bokashi has been neutralized. (fermenting reduces the ph of the food waste between ph2 - ph3). 

To start the fermenting an inoculant is sprinkled over the waste. You can purchase a ready mix 'Bokashi bran' on the web, or make your own inoculate by buying the EM (effective microorganisms) and adding it to a bran or other catalyst. There are even instructions on how to make your own EM.  

There are lots of websites and YouTube videos dedicated to providing information on how to use and manage your Bokashi bucket and others that sell ready make Bokashi products and kits to help you start. 

 

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