Bokashi Short Cuts
There is a long detailed post about Bokashi elsewhere in this Projects section. What follows are some useful short cuts when there is a shortage of buckets or no time to make bran.
Bokashi’ composting is the fermentation of food waste through the use of easily cultivated micro-organisms. It is a method of quickly and easily breaking down organic waste especially food waste into high quality compost.
After a minimum of 2 weeks ‘fermentation’ the food waste is mixed with soil at a ratio of 2 parts soil to 1 part Bokashi. It can be used immediately either in the garden or in pots.
The essential elements of Bokashi : :
* All food waste including meat, fish, eggshells, bones, onions and citrus can be included..
* Activated micro-organisms are required to start the fermentation process
* The set-up is easy and inexpensive to establish according to individual needs.
The only constraint of the Bokashi system is: Because the process is anaerobic (no oxygen) the container used for fermenting the food waste must be airtight and kept sealed.
In the two bucket system, the buckets must fit snugly together and the holes in the top one are for liquids to freely drain through. This liquid can then be diluted and used as a general fertilizer.
However, instead of two buckets if you have plenty of dried leaves or wood chips or even shredded paper this can be layered through a single bucket as food scraps are added. These absorb the moisture and add to the carbon content of your finished compost.
What you need:
a bucket with a secure fitting lid
a bottle of Maze Essential Micro-organisms (available from the Hardware store)
a bottle of Molasses (supermarket)
a bottle of non chlorinated water (if using town tap water leave a bucket of water out overnight for the chlorine to evaporate) this is most important as the chlorine will kill the micro-organisms we are trying to cultivate.
Use 10% micro-organisms, 10% molasses and fill the bottle with de-chlorinated water. Leave this with the cap loosely on in a safe place (away from children)! for two or three days then decant into a spray bottle.
Method:
put a handful of leaves or shredded paper in the bottom of the bucket with a light spray of the molasses/micro-organism mix.
add any food waste, spray lightly again with the mix
scatter a few more leaves, spray lightly.
press down firmly with a potato masher or something similar.
place the lid on tightly. If the lid is kept on tightly there will be no smell
Repeat this process whenever you have scraps until the bucket is full. Leave in a safe place. It doesn’t matter if it is left in the sun. for 2 weeks. It should then be ready to use. It doesn’t matter if you leave it for a longer time. It is probably necessary to have two or three buckets.
