Bokashi.se

Bokashi world: North Yorkshire

Bokashi is big in the UK, and really well supported by local councils throughout the country. If you do a google search on bokashi +council +site:uk you’ll turn up a huge amount of hits; I got 1,730 references to what councils are doing in terms of Bokashi. And that’s in the UK alone. North YorkshireContinue reading “Bokashi world: North Yorkshire”

Bokashi world: Gisborne, NZ

Here’s a nice down-to-earth confirmation that Bokashi is A Good Thing. On one of my random web searches I just turned up a letter-to-the-editor written last month to a local newspaper in Gisborne, which is a lovely town in the North Island of New Zealand. If you enjoy a bottle of NZ chardonnay there’s a Continue reading “Bokashi world: Gisborne, NZ”

Bokashi and the carbon battle

We’re all in it together one way or another. The great carbon battle. The sources of the problem are of course many. And one of them, inocuous as it may seem, is actually our food waste. The thing is food rots when your back is turned. Rotting food lets off a lot of carbon dioxideContinue reading “Bokashi and the carbon battle”

What to do with your Bokashi when you live in a flat

Bokashi works just fine in an apartment, you fill your bucket under the kitchen sink just like anyone else. But every two or three weeks you’ll have a fully fermented bucket on your hands and the question is what to do about it then. I thought this thread was interesting for just that reason, aContinue reading “What to do with your Bokashi when you live in a flat”

Where is Bokashi hot?

Google has a trend meter where you can type in a word and see where the hotspots are in the world. So of course I typed in “bokashi” to see what would turn up. Bokashi is a Japanese word but it’s used widely around the globe as the name for, well, Bokashi. As in household fermentingContinue reading “Where is Bokashi hot?”

Bokashi 1-2-3

The thing with Bokashi is that it’s dead easy. The whole concept seems really strange and different at first but when you start doing it you can’t help thinking what’s the big deal. Because there is none, big deal that is. Basically you just toss your kitchen waste in a different bin to what youContinue reading “Bokashi 1-2-3”

What’s your Bokashi bin called?

I was explaining Bokashi to a woman I met the other day with my usual enthusiasm. (Being a bit of a compost nerd at heart and all that.) She was really interested, got it immediately and you could see the light bulb go on as she went through the mental steps of how this wouldContinue reading “What’s your Bokashi bin called?”

Mid-winter Bokashi storage

We live in Sweden, if you draw a line between Oslo and Stockholm we’re half-way along that. Which is not quite the Arctic Circle (fortunately), but right at the moment as I look out the window at a frozen landscape with foraging deer the temperature is somewhere around -10 degrees Celsius. Perfect skating weather, but aContinue reading “Mid-winter Bokashi storage”

Bokashi tips: Daily life on the kitchen bench

Modern still life: bananas and tomato with fresh herbs. Oh, and the Bokashi bench-top thingy. What you’re really doing when you bring a Bokashi bucket into your kitchen is swapping one rubbish bin with another. ALL your food waste will go into the Bokashi bin and by the time you recycle everything else (you know,Continue reading “Bokashi tips: Daily life on the kitchen bench”

Getting going with Bokashi

So put up your hand if you’re an expert at resisting changes. (Hand going quietly up here…) I like to think of myself as being open, curious, willing to try new things. In actual fact I’m probably quite cynical, jaded and treat a lot of new things with a healthy measure of suspicion. Until provedContinue reading “Getting going with Bokashi”