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”
Tag Archives: food waste
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?”
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”
Bones! In the bokashi or not?
Finally it seems spring is here! Yesterday, I was poking around in my boxes, checking how the soil was doing, deciding which ones needed a top-up of bokashi, which plants were going to go where this year. You know, that delicious pre-season joy when everything is still possible — nothing has gone wrong yet, andContinue reading “Bones! In the bokashi or not?”
Bokashi a hit in restaurants and offices in New Zealand
Just a few years ago Bokashi was something that people quietly did in their homes and back yards. A bit embarrassing to discuss it with the neighbors, bit of a hippy warning. Now it’s really gone mainstream and can be found in the best of restaurants and the most professional of offices. This film fromContinue reading “Bokashi a hit in restaurants and offices in New Zealand”
Drain your scraps before they land in the Bokashi bin!
One of biggest frustrations people have with their Bokashi bin, it seems, is that now and then it smells. Not just a bit, but really, really off. Not good for goodwill in the family or recruiting friends and neighbors to the cause. Mostly, people try to solve the problem by tossing in more bran. GraduallyContinue reading “Drain your scraps before they land in the Bokashi bin!”
Bio-bags. Dead easy and a great way to do Bokashi.
I keep talking about bio-bags. And to be honest I’m not completely sure what they’re called in different countries. But they are basically these — a roll of bags that work just like plastic bags but that are made from corn starch. Organic in other words, and they will break down in the soil. WeContinue reading “Bio-bags. Dead easy and a great way to do Bokashi.”
Bokashiworld on facebook
I’ve just set up a facebook group for Bokashiworld (I think! I hope!). So far it has a proud membership of 1 (one). Me… So if you’re a facebook user and would find it easier to follow this blog there rather than here please go ahead and join me! Here’s the link: http://www.facebook.com/pages/Bokashiworld/211544652207341?sk=wall Otherwise youContinue reading “Bokashiworld on facebook”
Bokashiworld 