What seems like eons ago now (but was only January last year, really) … I discovered Bokashi. Here are my preliminary ramblings from back then:
I stumbled on Bokashi less than 2 weeks ago, when I googled ‘kitchen compost’ and thought I was looking for a suitable hardware item. I went from ‘what the’ to ‘wow’ over a sceptical and dizzying personal research program. The more info I found the easier, simpler and possibly cheaper it got and the limits of the benefits to gardens, communities and … the planet seem endless.
I looked at prices of ‘required’ equipment and EM-1 activated microbes (the powder you sprinkle on your scraps to commence the fermenting process – stands for Effective Microorganisms). I tried to think it through and did a bit more research. It was becoming a little daunting – with lots of online and youtube suggestions that you can add this and that, you can make your own powder in 50lb lots, etc. I just wanted something that didn’t stink in my kitchen so I could get back to not throwing out perfectly useful scraps.
Then I found http://bokashiworld.wordpress.com/2012/02/09/it-can-be-done-bringing-home-bokashi-to-your-veggie-patch/ Suddenly this was easy as: Follow simple steps and throw just about anything in. It can be as cheap or as expensive as you want it to be. I ended up buying the commercial bucket (lets face it, my initial plan was to buy something nice-looking to keep in my kitchen also hubby encouraged me to spend the extra as I LOVE gardening), Jenny is very successful, on quite a large scale, with just a lidded bucket. Highly recommended reading!
I chose to also buy the powder. But have recipes for making the base and activating the EM inoculant (in smaller than 50lb lots). Plenty of youtube instruction videos – you probably need to buy the inoculant to start though this goes a long, long way and is not costly (share the cost with a friend or two?). The commercial powder contains a mixture of ‘good’ microbes in a wheat bran (or similar) base. It’s light, smells just sort of fresh and is easy to use – grab a handful and sprinkle.
So far, I have had NO smells (I’m only on my first bucket remember, don’t hold me to it). It won’t be in the kitchen once it is full and going through it’s ferment stage. I will be using a normal bucket for a second bucket and sacrificing the liquid as I went crazy and re-established my previously murdered worm-farm, too. My second bucket is going on holidays and, as I don’t have to worry about a bit of paper sucking up the liquid, I’ll be collecting all the meat, vege, cheese, bread, cofee grounds, etc, etc, etc scraps from 4 families, sprinkling with Bokashi powder and bringing home. Can’t wait actually! This seems so much more user friendly than worm farms and even traditional compost where my own family would have trouble working out what to put in.
Once the scraps are fermented – in about 2 weeks, I could just dig a hole and bury it (in the yard, in the garden, in a box of soil). I will use it to get my compost pile going faster and also introduce some to the worms. I feel Bokashi just makes all the processes come together and the garden should just come alive. The fact that ferment doesn’t stink like rot is just a bonus so I can do this on the run, right where the scraps are created – in my kitchen.
There’s people doing this that don’t care for gardening, just for waste reduction – giving it to the gardener down the road or the local community garden.
Week 2 – I don’t know how I survived without Bokashi – guess I’m hooked!