If worms make you squeamish and you don’t have room for a traditional composter outdoors, why not give bokashi composting a try? Unlike other composting methods, bokashi, which means “fermented organic matter” or “gradation” in Japanese, is a closed, anaerobic system.
Because air does not mix with compostable wastes, bokashi is highly efficient and is capable of breaking down organic matter much faster than other composting systems. Bokashi composting bins take up very little space and the whole process takes place indoors.
Bokashi composting employs a combination of up to 80 different microbes called Effective Microorganisms (EM). First developed by Dr. Teruo Higa in Japan in the 1970s and marketed a decade later, EM is a specialized balanced formula of bacteria and yeast which is mixed with a carbon base such as wheat bran and a sugar (usually molasses). EM lies dormant until combined with organic wastes in a sealed system, whereby the microorganisms activate. The fermented matter created is a source of significant nutrition to plants.
Bokashi systems can compost a wide range of food wastes, including fruits, vegetables, grains, coffee grounds, tea bags, egg shells, and small amounts of cooked and raw meat, fish, cheese, eggs, and bread. Paper coffee filters and facial tissues may also go in the bin, as can plant clippings that have been chopped into small pieces. It is essential that you don’t overload your bokashi system though — it is always better to add only a small amount of waste, once a week.
The contents of your bokashi composter can take between 14 and 30 days to ferment, so it may be useful to set up a second bin and run the two systems in conjunction with one another. While you wait for your bins to complete their cycles, you can store excess food wastes in a container in the freezer, to be placed in the composter at a later date. Freezing the scraps helps keep the fruit flies away.
Pages: 1 2