“Bokashi’s the best thing ever!”

Just had to share this enthusiastic blog from Karly Winkler in Canberra, Australia — she’s studying horticulture and has a great garden-in-the-making by the look of it.

And is now a switched-on Bokashi fan!

In her words…

Back in May, I promised you an update on how my trials withbokashi were working out. Bokashi is a Japanese composting method that sort of pickles your food scraps (see my earlier post:Bokashi – A Japanese Health Spa for Plants)
Well, the results are in and …


But like me, and many many other converts I imagine, she has one question with no answer.

Why isn’t Bokashi referred to more in gardening magazines?

Wish I knew!


Bokashi in a basket

I’m always on the lookout for new ways of getting Bokashi to work in the garden. Surprisingly, this turned out to be one of the better!

I’ve had a couple of cane baskets kicking around for a while, rather bottomless and sad. So a couple of months ago I plonked them straight down between a couple of rhododendrons in a bed that could need some tender loving care. Tipped in a bucket of Bokashi and left the worms and microbes to it.

Well, they did a great job. The handy thing about the basket being bottomless is that I could just pick it up and move it to a new spot a bit further along. A lovely heap of healthy soil came tumbling out the bottom when I lifted the basket and it was just to spread it out into the strategic spots under the neighbouring plants.

Does it get any easier than this?

A couple of things I did this time round:

– lined the basket with newspaper to help it get started. Second time round I’m doing it without, I suspect it won’t make a huge difference either way.

– put a couple of papers on top for the same reason, topped with a squash purely for decoration. This time round I just topped it with a heap of old leaves which I’m sure will work fine.

– I could have mixed the Bokashi with leaves (in the wheelbarrow for example) before tipping it in. That would have probably speeded up the process. But to be honest I wasn’t in any hurry for the process to run its course. And if there’s an easy way and a hard way of doing things why take the hard way…?

So how long did it take? I have to admit I just left it for a couple of months without checking so I don’t know. The end result was fine. But like all Bokashi how long it takes in your garden will depend on where you live and what weather you have. All I can say is that we’re on the slow end of the scale here in Sweden when it comes to everything temperature-related. And I was more than happy with the outcome.

So keep your eyes out for junk baskets!!! And let us know how you get on!

Bokashi in East Village, Chigago

Interesting article here by a guy in East Chicago, Scott A. Rappe, who vows and declares he knows nothing about composting. But he’s set up a great backyard, inner-city compost based on Bokashi. The buckets he’s made himself from bits and bobs and he’s tested his way through to a system that works well for him. Have a read!

By the way, the combination of dry leaves and fermented Bokashi is a good one. The leaves carry a lot of the ground-loving microbes that trigger fermented Bokashi to turn to soil. They’re also a great source of extra organic material for your garden, and give the compost that good green-brown mix. Not to mention a great way of getting them off the street and into the soil where they belong.

Read the article here>>