Comments from a Bokashi newbie

My Composter. Stuck in the corner of my kitchen.

Came across this blog from a guy out there (Edmonton, Canada I think) who’s just started on Bokashi. Thought you might be interested in hearing his perspective — so far so good it seems, he is really positive and want’s to make a difference. His buckets are working fine and his plan is to pass his ready batches on to his neighbours for their compost. Great news for the neighbours if they are keen gardeners… 

See here for my first post, when I originally bought this little wonder It has been operating in my single-male household for just under 2 months. I add bones, meat scraps, fat, veggie skins and ends, leftover salads and rice dish scrapings, the usual stuff.

I have found the process to be fairly easy, and completely bug free.  I have also observed very little in the way of smell. A light pickling smell inside when you open the lid generally, slightly stronger when the system gets out of balance and something is wrong.

Read the blog >>

Bokashi kids: Nailsworth Primary in Australia

The kids at Nailsworth Primary outside Adelaide in South Australia have got it sorted. Their local paper reports on their projects, a different recyckling and gardening theme for each year.

FROM a bucket of waste to greener gardens – Nailsworth Primary School students are rushing to make a difference to the environment. 

Year 6 students at the school each week empty buckets of food scraps from the classrooms and transform it into compost.

Using a Bokashi system, the compost is turned into a sludge-like fertiliser, which is used on the school’s vegie patch and gardens.

Year 6 student Ciandra says the composting process takes up to four weeks.

“It’s good for the environment,” she says. Classmate Peter adds: “And it makes everything greener.”

DIY potting mix — delivered to the door

Remember the experiment we started during the winter? Outdoor “snow” bokashi in clamped plastic bags?

Well, it was a hit!

It’s an uphill battle here to store ready-fermented Bokashi during the winter, four months of snow and nowhere to dig. Nowhere over zero degrees C for that matter either. So we tested soil bags outside. Take a tough black plastic rubbish bag and put it on a sunny wall behind the garage or outside the wood shed. Toss in a bucket of old summer-planter soil (or whatever soil you have handy) and a bucket of fermented Bokashi. Clamp with a plastic bag clip.

That’s it.

When you have another bucket ready in the kitchen you can add it into the bag and reclamp. It’s good to add in autumn leaves, paper and cardboard scraps or anything else you might have handy; in the end it will all be good healthy soil thanks to the Bokashi.

So we did all this and waited out the winter. Needless to say there are now a number of bags lined up, each one a thriving little soil factory now that the snow has melted and the spring sun is heating the bags. They need a bit of time yet (2-3 weeks?) then my plan is to tip them into the wheelbarrow and transport the soil off to a needy garden project. Any “undigested” bits can go into the compost or one of the other bags.

My biggest worry was external factories: mice, rats, deer, foxes, the family dog. But after four months there wasn’t a scratch on any of the bags, it just wasn’t interesting for them. Which is truly great news.

What this now means is that we now have a nice depot of ready-bagged super soil at our disposal. Certainly easier than lugging it from the local garden center on a crowded Saturday morning. And obviously you can’t compare the quality. Or the carbon miles.

Another bonus we discovered along the way: you can reuse the soil bags that you’ve already lugged home from the shop. Open them carefully and if yours are like ours they’re black on the inside. So you turn them inside out and start filling.

Next autumn I have a secret guerilla campaign planned. Instead of being depressed by how many villa owners put out sack after sack of autumn leaves outside their gate to be collected I’d like to go round and collect a few myself. They’d make a great start to the winter soil factory — ready filled with leaves, it’s just to add Bokashi and wait.

Because waiting is something a gardener can’t avoid in the winter. And in spring we have so much else to do it’s nice to get a hand from a few billion busy microbes just longing to get working.