Bokashi is a great way of making rich, living soil out of everyday food waste. There are other types of bokashi used in other applications auch as agriculture, it’s a broad concept. But it always involves EM microbes, fermentation and organic material.
Our focus here on this blog is on food and organic waste from households, restaurants and markets.
When this type of organic material is layered with EM bokashi bran in an airtight bucket or barrel it ferments in a couple of weeks. There are no issues with smell or hygiene and you can do this indoors if you wish.
The fermented material is then dug down straight into the ground or a planting container where it is rapidly transformed into soil.
Ideal for planting, or for later use as a humus-rich organic fertiliser.
The truly valuable thing is that every bucket of bokashi you dig down helps to build carbon in the soil, and make it far more alive and productive. All good things for your garden here and now, and for the future of the planet.