05. Making soil!

Step three Making soil of your bokashi. This is the most fun part! There are many, many different ways to go about this. What is best for you will depend on what type of gardener you are, how you live, what seasons you have, whether you grow mainly vegetables/annuals or flowers/perennials. How big your householdContinue reading “05. Making soil!”

04. Two weeks to ferment

Step two: Next step is an easy one! Just leave the bucket in peace and quiet to ferment for two weeks. There’s a good reason for this, read on and I’ll explain. So, once the bucket is full, the microbes need to do their work, multiply in numbers and prepare the food waste for becomingContinue reading “04. Two weeks to ferment”

03. Using newspaper

So, back to the paper. A half-newspaper or so in the bottom of the bucket, and another wad in the top is normally sufficient to soak up the liquid from a bucket of bokashi food waste. The problem with newspaper like this is that while it does a good job in the bucket, it tendsContinue reading “03. Using newspaper”

02. Filling your bucket

Bokashi is an incredibly flexible process. That’s why we all love it. One of the best parts is that more or less ALL types of food waste can go in your bokashi bucket. Cooked, uncooked, fish, meat, eggs and vegetables. So what are the important things to think of when you’re filling your bokashi bucket?Continue reading “02. Filling your bucket”

01. Get started with bokashi!

The most common question — ever — is What is bokashi? So let’s start with this. Bokashi is a new way of using kitchen food waste to make soil. Great soil. Healthy, living soil that’s full of microbes and nutrients. It’s the fastest way of making soil that I know about it. And even thoughContinue reading “01. Get started with bokashi!”

What is bokashi?

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 fromContinue reading “What is bokashi?”

Biochar and bokashi = great combo

Anyone here know about biochar? I’m in Myanmar and they’re using a lot of biochar made from rice husks as a potting mix base. I’m not sure how they’re making it; if its real pyrolysis (sort of burning it without oxygen). How can you tell, do you know? Time to stop using peat! From aContinue reading “Biochar and bokashi = great combo”

Nature farming and EM workshop

The last days I’ve been at a Nature Farming workshop at the EM center in Saraburi, just outside Bangkok. Interesting and very inspiring. Have a ton of pictures to share so I’ll post them in small batches. Nature Farming and EM is an integrated thing, but the nature farming movement has Japanese roots going backContinue reading “Nature farming and EM workshop”

Starting up with bokashi

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 toContinue reading “Starting up with bokashi”

Organic recycling in Europe

I was out wandering in Bolzano, Italy the other day and saw this great example of organic waste collection. Very simple, it was just a brown bin outside the door of an apartment building in the old town. It just made me happy to see it, that’s all. So many cities say it can’t beContinue reading “Organic recycling in Europe”