Bokashi – let’s get started
Bokashi – what is it?
Bokashi is a simple method for making great soil out of food scraps. But all the same, there’s a huge amount to learn, if you’re interested!
Why? Probably because it is so versatile. You can use bokashi really well in an apartment with a small balcony. But you can also use it in a small or big house, in the suburbs or in the countryside. You can use it if you have a farm, a school or a restaurant. And it will always work.
So, although the approach is almost the same every time, the details can vary widely. Here we’ve tried many different versions, and during our more than a decade working with bokashi, we have talked with people that have tried everything you can imagine.
Ultimately, we’d like to get all these methods documented here. Meanwhile, it’s just a random sampling. Hopefully it will inspire you to try out different methods for yourself. And please – share you results with us, so we can inspire even more people to get started and find what works where they are.
What is bokashi?
Bokashi is a great way of making rich, living soil out of everyday food waste. It’s an easy-to-learn fermentation process that makes the best soil!
A series of short videos covering the most commonly asked questions related to making bokashi in your kitchen and using it in your garden.
Here are some excellent films on bokashi made by Sara Bäckmo, Skillnadens Trädgård, in Sweden. Hope you enjoy them and learn a lot!
Frequently asked questions
Short answers to many of the questions that everyone has in the beginning. No question is too silly to ask!
Just getting started? Read these!
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…
Bokashi is actually really easy. But the first bucket or two you do often feels quite strange. It’s not natural for us to squirrel away food waste in a bucket in the kitchen, and we’re trained to think bacteria is risky and any rubbish in the kitchen should be removed immediately, before it starts to…
The other day, I received a question from a student writing an essay about bokashi. What’s it about, basically? So very cool that this is happening! That students are writing essays and dealing with these all important issues of soil, food waste, sustainability, in a hands on, practical manner. Anyhow, just to get the conversation…