Bringing Life From Waste: An Introduction to Bokashi Compost
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Do you like to compost your food waste but don't know what to do with them during winter? I have a solution for you!
My name is Mujin from LifeDirt and I'd like to talk to you about Bokashi Composting.
Bokashi Composting is a way of fermenting food scraps in an airtight container in order to make a nutrient rich soil amendment. This Soil amendment will add beneficial bacteria, organic matter, and nutrients to your garden.
The fermentation process creates minimal smell, and takes little effort. Furthermore, with the help of Lactic Acid Bacteria(LAB), you can even compost meat, dairy and even bones.
All you need to get started is…
- Bucket with or without drainage tap
- Bokashi Bran/ LAB Cultured Whey
- Shredded paper or wood shavings
- Take a bucket with an airtight seal and install a drainage tap. Otherwise, add a fair amount of shredded paper to the bottom to soak up excess liquid.
- Add food scraps and press down to remove air
- Sprinkle bokashi bran or cultured whey on top.
- Add more shredded paper and close the lid.
- Let it ferment for 2 weeks or store up to several months.
- Bury the fermented food scraps into the soil or add it to a compost pile.
Successful bokashi fermentation should smell sweet and “pickly”.
Some amount of white fuzz is totally normal.
Just make sure to drain the excess liquid via the tap or add enough dry material to soak it up.
Here are some more detailed resources on Bokashi Composting and how to make your own LAB Cultured Whey at home.
Article:
https://www.saskwastereduction.ca/assets/upload/bokashifacts-6250724965356.pdf
Video:
https://youtu.be/8CqPNYLkli4?si=wpebgsCIHeVL7ECo
Article:
https://www.thenutrientcompany.com/post/how-to-culture-lactobacillus-lab-for-horticultural-use
Video:
https://youtu.be/3vEaLrsaN68?si=Ikudxudnq3eEHDTS
-Mujin Lee