A Comprehensive Guide to How (& Why) to Do Bokashi Composting
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- Опубліковано 28 чер 2024
- Bokashi composting allows you to compost most anything, gets you to nutrient-rich ready-to-use compost very quickly, and in my experience is really difficult to mess up. It at times can be a little messy and you’ll need to do some digging. But considering all this together, for home-dwellers with yard and/or garden space it’s the most common composting method I recommend.
To be clear, bokashi composting is about composting your kitchen food waste, not yard/landscape debris. Although, composting your food waste with bokashi and composting your yard debris can work together in the same system (which we’ll cover in the video).
Watch this video to get the step-by-step for bokashi composting.
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CHAPTERS
0:00 - Introduction
0:24 - What is Bokashi Composting?
2:06 - What Can / Can't Be Bokashi Composted
3:09 - Equipment
5:53 - Step-by-Step to Bokashi Compost
11:49 - Live Look: Bokashi Fermentations
13:24 - Digging Holes
16:50 - Troubleshooting Bokashi Composting
17:56 - Pros + Cons of Bokashi Composting
21:07 - Conclusion
🛠️ TOOLS & EQUIPMENT FEATURED IN VIDEO:
TeraGanix EM Premium Bokashi Bran - amzn.to/3SFRUOP
TeraGanix Bokashi Compost Bin - amzn.to/3UEznnt
#bokashi #composting #compost
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I make my own LAB inoculant using rice water wash and milk, takes less than a week to make and there are lots of videos about how to, and it’s so easy. my only cost is for 1/2 gallon of milk and I get enough for months. No need to add the liquid LAB inoculant to bran either, just spay it over the food scraps and it works perfectly. Bran inoculant is really expensive and as it turns out, not necessary at all. In about 5-6 days I have a one liter plastic bottle of LAB. The cost of the bran is what will drive people away from bokashi composting. My bokashi always smells like pickles and after a week or two has the good white mold and I've never spent a penny on pricey bran.
Very cool, thank you for the tip! I'll have to look into that.
So helpful - thank you!
Great advice.
It’s a good idea also to break up the bokashi when it’s buried and mix the dirt into it. Going in as a clump it's not exposed well to the dirt bacteria as it would be if it’s stirred in. The breakdown time is so much quicker. I put a five gallon bucket of bokashi into a big plastic storage bin and layer and mix in dirt as I go. After two weeks and maybe a stir in-between if I think about it, nothing is left from the previously visible food scraps. What you're left with is excellent soil to use wherever you want and a lid on the storage tote and a rock on top, no critters get in at all.
Another good one - I'll look out for clumps!
You could also use a two bucket system. 👍
Totally!
Great video! Thank you for spreading the Bokashi gospel!
My pleasure!
And thank you for watching!
-Cory
Will it still work even if not completely anaerobic?
I mean, the bokashi fermentation should be as anaerobic as possible. There will always be *some* oxygen available, even in the space between the lid of your bucket and your current level of food scraps. Some people will cover their food scraps (inside their bucket) with a plastic sack or something to further restrict the oxygen. I don't find that necessary and have produced the fermentation results that I've needed.
Can we open and fill the scraps every day? Because we produce scrap of the food everyday.
yup! absolutely.@@trisniatikanadi3269