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!

My Bokashi Beginnings – someone was a bit excited!

My Bokashi Beginnings – someone was a bit excited!

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!
Bokashi Bucket commercial
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!

In a minute, In a minute, in the meantime …

In a minute, In a minute, in the meantime …

Procrastination wake up call via Grammarly

Thank you to my facebook friend who put this pic on their profile. For some reason, I suddenly felt that it might be time for me to curtail my procrastinating activities and sally forth to infiltrate those To-Do items left unsallied to for what seems time immemorial (borrowing badly from Monty Python, and the English language in general, with irreverent apologies).

There is quite a list of procrastinations that I am guilty of – from cleaning the windows to a years worth of book-keeping, but I won’t bore you with the list.

The main item for discussion here is…well, my blog and, more specifically, blogging of my Bokashi experiences. I have been trialling and keeping records of my waste reduction, garden construction, composting and vermiculture adventures since January 2012. I signed up for my blog, but didn’t even write my first post until WordPress sent me an anniversary congratulations email.

Now, my blog is up and running and I am slowly getting a few posts together when I get a chance. However, I have not committed a word to screen about Bokashi, which is crazy when it has had such a big influence on my life.

I am one of those people that needs to always have a project and I had been a bit down (and noteably projectless) with some fairly serious personal issues, not the least of which was (is) chronic back pain. I had given way too much, to way too many (as is my way) and finally burned myself out physically, financially and spiritually. Mentally, I was finding it difficult to compose myself and just get on with. And then…..

Watch this space to see if I can actually get off my derriere, or more correctly – get onto it, and share my Bokashi story. Knowing me as I do, I’m hoping I don’t just decide to do the book-keeping and get back to this commitment after that. Problem is both involve sitting down, which isn’t great on the back, but writing will create enthusiasm in me while book-keeping will bring me a nice chunky tax refund cheque. Hmmm.

Do you procrastinate a certain something in your life???

Some sense to save cents and reduce waste

Some sense to save cents and reduce waste

lovefoodhatewaste via The Sustainable Table

21 clever tips on using food that’s on the way out, by Sustainable Table.
http://sustainabletable.org.au/TableTalk/tabid/53/EntryId/63/21-clever-tips-on-using-food-thats-on-the-way-out.aspx

Pallet Power

Some amazing designer creations from the humble pallet. I’d be happy to have some of these at my place. With all the things people are doing with pallets, can you even get your hands on them anymore?

Old School Garden

palletWhen you see this what do you think – firewood?

Having recently converted some wooden pallets into a boardwalk to divide my veggie patch, and yesterday acquiring some more from a builder who didn’t want them, it got me thinking about different ideas for recycling these ‘unwanted’ items. Here are a few images of projects I’ve trawled from the internet and a few links to sites with ideas on how to convert your pallets into useful objects around the garden (and further afield)- furniture, planters, walkways, fencing,buildings  – the ideas seem limitless and the process fun. A sort of ‘grown up Lego’!

Do you have some ideas of your own not shown here? I’d love to hear from you and see your photos!

Useful links:

Raised beds on the cheap

20 creative ways to upcycle pallets in your garden

Create your own pallet garden

Vertical pallet garden

Pallet Garden competition-…

View original post 99 more words

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…

View original post 230 more words