Bokashi, Japanese composting, is really a fermenting system. It converts your household food waste into a liquid and food remnants that are ripe for final composting. Ripe isn’t a fair word as it smells only of sweet pickle.
An additive of a lactic acid based micro organisms in a bran carrier is mixed with the food waste in an airtight bin and a culture like a ginger beer plant is created. These microbes include lactobacillus bacteria, phototrophic bacteria and yeast. The fermenting process takes a couple of weeks then the residue can be added to a compost heap or buried even though it can still retain some food colour and shape for a further 4-6 weeks. The liquid can be diluted with water 1:100 as a fertiliser.
- Adding bran inoculated with organisms can be an extra expense and it seems hard to find a supplier
- Adding soil and worms to a normal compost heap achieves similar results.
- The ability to ‘compost’ meat and other food waste is the main plus
- The two stage process is a bit of a minus
- A two bin system makes it easier to switch from food collection to maturation
- Whilst this may be a bid of a fad it encourages a ‘good green routine‘ and is worth a try.