This is a single page on my blog. If you came here from my website or a web search you can get to the main page by clicking here. You can navigate to the pages about Biosa, Bokashi at Work and Customers Say: from here or as seen above.
When I talk with people about bokashi, I give them this brochure [.pdf]
Bokashi is made from Biosa™ and bran or other carrier. When used to decompose kitchen scraps, the microbes it contains ferments the waste rather than decomposing them, hence the lack of any rotting smell. This is ideal for use in urban settings. When dug into the soil it gives a “slow release” of nutrients and continues to inoculate the soil and surrounding plants.
If you have….
But you still want:
The Bokashi Method
Using a fermentation process, the Bokashi Bucket recycles ALL your domestic kitchen waste into valuable soil conditioner.
The composting of kitchen organics is done in an air tight container using Bokashi as an inoculant or compost starter. Bokashi is a Japanese term that means “fermented organic matter.” It is a bran based material that has been fermented with Biosa™ - an lactic acid culture liquid concentrate - and dried for storage.
Bokashi is a pleasant smelling product which you add to your bucket and which aids in the fermentation of the organic matter. The food waste will not breakdown or decompose into “black gold” inside the bucket. Putting the fermented food waste into the ground, compost bin or large planter is required to complete the process. Always store Bokashi in a warm dry place out of direct sunlight. A kitchen cupboard is ideal.
How does it work?
Simply place your kitchen waste in the bucket, sprinkle a small amount of the mixture over the waste slightly compress and reseal the container. The beneficial microbes immediately go to work to ferment the food scraps, releasing valuable nutrients and enzymes, without the problems of odour, heat or insects. The organic material does not breakdown, it pickles.
Use approximately one handful of Bokashi to every 3–4 cm of food.
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Repeat this layering process until the bucket is full, then top up with a generous coat of Bokashi.
After fermenting for 10 - 14 days in the sealed bucket [less time in warmer climates], the waste can then be added to an existing compost pile, or even better, buried directly in your garden.
Four weeks later, the waste will have broken down into rich, nutritious soil conditioner which you can plant on top of or spread around the rest of the garden.
Like the idea, but don’t have a place to put your bokashi when ready? Call or email me.
Bokashi Compost Kits+ include:
(enough to last 4 - 16 weeks )
*for continuous collection, two kits are recommended.
Price: $45.00 [1 kit]
+works the same way as the Bokashi.
Re-order more Biosa™ Bokashi/liquid from me when you need more!
Price: $15.00
As much as possible, I provide plastic buckets that are “previously owned” from a foodsafe purpose which helps the environment even more.
Learn to make your own Biosa™ Bokashi!
Bokashi Composting can be adapted for use in larger facilities including:
and more
[Barrel/container provided may not be exactly as shown]
Contact me for further information.
Al Pasternak,
604.873.4334
Hi, Al…thanks for the info…
Here is a broken link at http://www.bokashiman.com/bokashi/!:
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The requested URL /docs/Bokashi0607.pdf was not found on this server.
Best wishes,
Wayne — August 19th, 2007 at 6:42 pmWayne
Fixed. Thanks.
Al — August 29th, 2007 at 6:34 amDear Al,
I have just started using BOkashi, but find after leaving a full sealed bucket for about 2 weeks I have no liquid and there is white mould visible. Can you advise please? What have I done wrong? Is there anything I can do with the mouldy waste food?
Best regards
Sylvia
Sylvia Everett — February 3rd, 2008 at 9:34 amSylvia,
White mould is okay. Having no liquid is okay too. It all depends on what goes into the bucket.
Food scraps in your bokashi bucket will *not* break down into rich, dark compost matter. You have put your bokashi food waste in a compost bin or bury it in the ground to finish the job.
When you come back a month later - depending on the time year, it could take longer - then your material will have broken down and be ready to use in the garden.
Hope this helps,
Al
Al — February 3rd, 2008 at 4:34 pmI have been using the bokashi system for about 6 months now (basically all winter) and have been putting my aged 2 weeks bucket contents outside in my outdoor collection site. I have a 32 gallon trash can with the bottom cut off buried 6″ in the ground and insulated with 4 straw bales. I have drilled a few holes around the top of the can. I have 2 multi part questions: 1) How do I tell if I have good quality premade bokashi bran (hard to make it in the winter). Will it smell a certain way? I’ve used two different types and they are both very different. One is SCD and the other is made with EM1 2) I’ve been layering my bokashi in my outdoor collection container with shredded leaves I’ve saved from fall as well as some soil. I have been periodically turning the mixture in the trash can with a composting tool. Is turning it ok once it’s outside and in my collection container? It seemed a bit on the dry side the other day (after stirring I saw dry leaves), so I added warm/hot water (it has been hovering near freezing here). Is this OK? Also, the smell isn’t too pretty, but it IS a 32 gallon trash can filled with kitchen scraps/leaves, so I guess considering that it isn’t that bad. If I added more bokashi bran to the can would this help it along?
This is our first real warm up with spring. the contents of the can have kept above freezing all winter, but I sure wish it would decompose faster!
How can I tell when it’s ready to use out of my outdoor collection site? Thanks for all your help! I’m the only one I know trying this in our town, so any help is greatly appreciated.
Audra — March 25th, 2008 at 5:38 pm-Audra
Audra,
I am no expert but I think you are on the right track. As the weather warms outside, the bokashi prepared food waste will start to decompose faster than regular compost. The cold may have reduced the microbe population but as you keep adding more bokashi buckets, they will come back. Making compost is a science and an art. When you have a uniform consistency in your trash can [mostly all black] then you can remove it. Extra bits will break down quickly in your soil. You can sift the compost too and put the large pieces back in the bin.
It is hard to determine how good your pre-made bokashi is before using it. If your food wastes have the sweet, fermented smell then its okay. The microbes in the bokashi grow to match the available food supply.
Next winter, consider storing some of your bokashi food waste in 5 gallon buckets indoors until the weather warms. When added to the trash can, it will give your whole bin a microbe boost.
Hope that helps. Please feel free to contact me directly if you have further questions.
Al
P.S. Always wash your hands after handling compost and food wastes
Al — April 2nd, 2008 at 7:11 am[...] Bokashi [...]
Bokashi Blog » Four Ways To Compost Indoors — April 22nd, 2008 at 5:04 pm