Bokashi Composting

It is a Japanese word meaning "shading off".

The mother culture usually contains microbes from 3 different groups - Lactobacilli, Fungi/yeast, and phototropic bacilli.

How the process works:

• kitchen waste is placed in an airtight container
• Add a mother culture (micro-organisms)
• continue to layer scraps and culture until the container is full
• bury the contents of the container in the yard OR add to a regular compost pile

Produce scraps in a bokashy bin will not "break down" in the container they are more/less pickled (fermented), it takes about two weeks to become ready to bury and will decompose once you place them in the ground or your compost heap. You will want to bury your contents at least 10" in the soil to deter animals from digging it up.

Benefits of using this composting method: it is odor free, it is a rather fast way to compost, you can use this method in addition to worm composting and it is not labor intensive.

Disadvantages: the bin and mother culture are costly.

Not convinced that this is the right composting method for you? Try worm composting!

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