Bokashi Composting – My early thoughts – after a bit of light reading

I am only starting Bokashi composting, but may eventually want to know and decide for myself what mix of micro-organisms is most beneficial or needed. Also, for small scale use, financial constraints often mean avoiding the commercial and developing ways to make or create products.
Bokashi buddy with liquid Bokashi scraps and leftovers
My vague and naive ideas around the concepts of Bokashi are that some understanding of what should go in to the initial ferment (so the end product is most productive for the intended purpose) would be best.

I will research more before I think I know it all.
Kung Fu Caine
My interests (those which I feel may be enhanced by application of Bokashi method, should my experience bear out it’s usefulness) are, in no particular order:
Reducing waste;
Building soils (to feed my plants and my family);
Broadening uses – neighbours, offices, community gardens, town policies, cities, etc;
Education

I feel the greatest practical understanding is with the few (in this case scientists, farmers and people on the land) but the greatest resource is in heavily populated areas where waste is created and literally going ‘to waste’ (not to mention pollution and disease). I see two basic benefits of suburban Bokashi: less waste; and the end product of that waste reduction. A very large bonus benefit is that cities might have less impact and more respect for rural communities, farmers and natural systems.

Other than the uses by farmers for broadscale food production, there are people/organisations concentrating on specific medium and small uses. For example, town councils and authorities are bringing in a range of diverse methods to clean up and break down all types of problems and stockpiled wastes. This is a great benefit to our lifestyles and maybe to slow up damage to natural systems. On the other hand, some individuals want to do a little to help the environment, but might not be interested in soil, gardening, farming or the science behind these; just the solution to their own problem.

Some people are doing kitchen Bokashi, just to get rid of rubbish or because it doesn’t stink, and maybe even just passing the ferment to others for use.

Would be strange to see resources spreading out of cities instead of being sucked into them. That is but a dream, but I am impressed that such world replenishing techniques are easy, available and acceptable to so many across the world.

Well, these are the sorts of thoughts I had back in February 2012. I am pleased to say that most of my initial views on Bokashi have not been changed by my experiences with it. My endless hours of research gave me much depth of information (along with some supreme shallowness and misinformation which needed to be weeded out of the formation of my basic ideas about the concept).

I found complicated methodology and big noting yardy-yar which near did my head in. I don’t know how my poor husband survived the heady days when I would spend hours researching and then had to spill it all out into the open air, which he sadly inhabited – poor man. Once spoken, it doesn’t take long to realise what things are unnecessary or just don’t make sense. My conceptual brain has a tendency to get completely bogged down in the details until I reach the point where I can just cut through the BS and explain the topic in layman’s terms.
Burying Bokashi spade at the ready
The notes above are a prime example of me in the learning curve stage. I do get more down to earth; let’s face it, Bokashi is just that – DOWN TO EARTH!

This architecture firm are using Bokashi to reduce food waste, because it is “an office-friendly way to compost our food waste”.
Bokashi bucket via ESKW A for reblog

  • Solves the business need to reduce food waste
  • “Fermentation NOT putrefaction”;
  • Being able to compost nearly anything, including the “typical “no-nos” in conventional composting”;
  • A supplier (Vokashi) who gives introductory instructions and then picks the compost up regularly;
  • The chance to contribute to further waste reduction projects in their local area.

Why wouldn’t any business want to do it?

Too easy!

Promoting sustainability and specifying green products in buildings have become second nature to architects today. Every project is an opportunity to consider our impact on the environment, including our very own office operations.

Looking at how much food waste our sixteen-person firm generates, and looking to divert food waste away from a landfill, we sought an office-friendly way to compost our food waste. That’s when small-business owner Vandra Thorburn of the Vokashi Company came to us with the solution: fermentation NOT putrefaction, via the “bokashi method.”

Developed in Japan, the bokashi method uses a select group of microorganisms applied on a carrier such as wheat bran to quickly break down organic matter, including meat and cheese – typically “no-nos” in conventional composting. Composed of yeast-like bacteria, molasses and water, the bran ferments the food scraps anaerobically and so produces virtually no smells or mess. Vandra made an in-house visit to…

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