What Is The Bokashi Compost Method?
Bokashi is a Japanese word meaning "fermented organic matter". The main difference between 'Bokashi' composting method and the 'traditional' composting method is that the food waste does not rot. Rotting food, is what creates the foul odors associated with traditional composting methods.
The Bokashi method was developed in the early 1980s by Dr. Teruo Higa, a professor at the University of Ryukyus, Okinawa, Japan. It involves layering kitchen scraps (vegetables and fruits, as well as meat and dairy scraps) with EM® Bokashi bran in a special bucket.
Unlike traditional composting, which is an aerobic process that requires oxygen, Bokashi is an anaerobic process that requires that you isolate the materials from oxygen as much as possible. The bucket should be opened only to add scraps, not to check on the materials.
The award winning design of the Bokashi Organko compost bin has an air-tight seal and a spigot at the bottom to drain off the liquid that is produced. The Bokashi liquid, is a highly nutritious superfood that can be used to fertilize your plants.
In order to have a good understanding of the Bokashi composting method, we first need to understand Effective Microorganisms®, the main ingredient of EM® Bokashi bran. These organic substances prevent organic waste from rotting, they accelerate the fermentation process and eliminate unpleasant odors.
Unlike traditional composting, Bokashi composting requires only about 10 days to convert organic materials into useable material, and the nutrient value of the material is among the highest of any method of composting.