Bokashi

Bokashi composting is an anaerobic process that relies on inoculated bran to ferment kitchen waste, including meat and dairy, into a safe soil builder and nutrient-rich tea for your plants.
In Bokashi composting, kitchen scraps of all kinds — including meat and dairy products banned from aerobic systems — are mixed with some of the inoculated bran, pressed into the Bokashi bucket, covered with another handful of bran, and tightly covered. When the bucket is full, it is sealed shut and set aside for ten to twelve days. Every other day during that time, the leachate that is an inevitable by-product of anaerobic composting needs to be drawn off. That’s the only care required. (This is very easy with a commercial bokashi bucket which has a spigot for this purpose.) When the bucket is opened, the contents, though recognizable, are thoroughly pickled. At this stage, the “pre-compost” as one company brochure terms it can be buried in a fallow spot in the garden or it can be added to your compost heap.
Bokashi is popular world-wide as an organic waste disposal system.

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