What is Bokashi composting?
Bokashi composting changes kitchen waste into compost without occupying a large part of the courtyard. The food residues are placed in a specially designed airtight bucket along with the starting culture. A closed bucket prevents odor leakage, which means that composting can be done inside without unpleasant odors. These bacteria, commonly referred to as effective microorganisms (EM), are grown on organic material such as wheat bran or sawdust, often mixed with molasses and water. After the introduction of EM, culture can continue to grow indefinitely.
Standard composting relies on aerobic processes that use oxygen to decompose organic materials and which must be exposed to air. Mix Em Bokashi causes anaerobic decomposition, which means no air is required. Even with the seal of buckets, the pieces continue to decompose fermentation.
The closed compost can be kept inside without any odor. The exposed standard composting is likely to attract insects and other peaksDCE but composting Bokashi eliminates this risk. With a bucket that is comfortably closed at hand, the waste may not be outside, reducing temptation to insert pieces into normal waste. Less food in the basket means a smaller smell in the kitchen or in the basket outside.
Composting in the Bokashi bucket is a simple process. The residues are placed in the bucket together with sprinkling the mixture. All food residues are suitable for composting by this method. As the bucket is filled, the pieces can be compressed to push any trapped air, but no other attention is required. After replacing the lid, the bucket can be postponed until it is necessary again.
As the food decomposes, it produces a brother of the liquid that collects at the bottom of the bucket, commonly referred to as Bokashi juice. The buckets from the purpose are equipped with outflows to release this fluid. Juice can be diluted as a plant afterTravines or can be used at full force to keep the outflows clean, remove algae and eliminate odors.
After filling the bucket, the residues should be allowed to ferment for about two weeks. Even with additional time, this waste does not decompose in the same way as standard compost and seems to be loaded. The decomposition continues after the compost is buried and produces the soil richer on nutrients.
After emptying the bucket, only quick rinsing is required before the bokashi composting is started. Many recycles decide to rotate two buckets so that the compost can continue within two weeks of fermentation. For those who compost to reduce waste, but do not need it for horticulture, a large bottomless container can be placed outside.