A post from Tiny Choices explains
Four Ways To Compost Indoors
For those of us without access to backyard, frontyard, or even sideyard space in which to compost our food scraps, there are four ways in which we can participate in this wholesome and environmentally sound pastime from the comfort and safety of our own homes.
In the post they talk about the Naturemill composter, Worm composting, Community composting and Bokashi:
“Bokashi (Japanese for “fermented organic matter”) is a method of intensive composting“– and it’s supercool– basically, the bokashi (a dry mixture most commonly made from bran, molassas, water and “effective microorganisms (EM)”) ferments your food scraps in an almost odor-free way– the process is reported to smell like apple cider vinegar!
Bokashiman says: “Simply place your kitchen waste in the bucket, sprinkle a small amount of the [bokashi] 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.”
Nice. They do a good job of including all the major bokashi suppliers in only four paragraphs.
Update: The blog post on TinyChoices includes some Q&A discussion about various options for finishing the bokashi in the comments section.
Technorati Tags: compost, composting, methods, indoor, vermiculture, vermicomposting, worms, bokashi