Bokashi is a ramped up, high speed composting method that was first developed on Japan. Conventional composting relies on oxygen-fed organisms to break down organic material. Bokashi is a method that uses a mix of microorganisms to cover food waste to decrease smell. It derives from the practice of Japanese farmers centuries ago of covering food waste with rich, local soil that contained the microorganisms that would ferment the waste. After a few weeks, they would bury the waste and it would become a rich soil. It’s basic fermentation, the same process that gives us wine and pickles.
Advantages of Bokashi
Most composting methods require months of waiting for the food scraps to break down into compost. However, bokashi composting works very fast, taking only a few days rather than months. Many people complain of their home composting methods having a strong order. Bokashi, on the other hand, is virtually odorless. It has the potential to be speedier, more space-efficient way to recycle large volumes of kitchen waste into valuable compost.
How to Make Bokashi
You will need containers or buckets with tight fitting lids to keep air out, kitchen scraps, and bokashi mix.
1. Begin by put a layer of bokashi at the bottom of the bucket
2. Add food scarps on top of the layer
3. Each time a layer of scraps is added, add 1-2 tablespoons of the microorganisms
4. Make sure to close the lid securely
5. Once the bucket is full allow it to sit for 10 days for fermentation
6. You will be left with juices and fermented food scraps
7. The juices make a great compost tea for crops, and the fermented scraps can be buried in the ground to enrich the soil.