As I mentioned before, I practice Bokashi composting at home. The key benefits of Bokashi composting:
1. It doesn’t stink: The traditional compost can easily go stinky and attract gnats and flies if not properly aerated or turned.
2. Almost all kitchen wastes can be composted: Yes, add your fish, meats and other protein-rich materials, which traditional compost won’t do without being taken over by an army of critters.
3. The compost process is relatively fast: takes 2 weeks to “pickle” or for the Kokashi bacterial to propagate and another month for the 2nd phase of breakdown in the soil – about a 1 1/2 month effort. The traditional composting could take as long as a year.
4. You can compost kitchen wastes incrementally in small batches like in a typical urban home. The traditional compost requires a big batch of 3’x3’x3′ critical mass to be effective.
5. It can be used to feed your vermicompost (worm compost). Worms devour them. But it needs to fed in small amount and allows it to sit in the corner of the worm bin for the acidity level to go down a bit before worms would work on them.
Nothing is more exciting for me to see a big chunk of our family garbage not go into the landfill but turn into some kind of vibrant, rich fertilizer for my garden which in turn feed my family. All is done with a little help from the microbes in the Bokashi bran! It’ a win-win for everyone. I encourage you all to give it a try.
Now you’re all pumped up and ready to take some actions! The next question:
How do you do Bokashi compost? Here’s a video how I do it: