How I Compost Your Kitchen Scraps
I use a technique called “bokashi.” It goes like this:
I mix your kitchen scraps with a special bran full of EM (essential microbes) and seal it in an airtight container called a bokashi bin.
The bokashi bin remains sealed for 14 days while the kitchen scraps ferment. No rotting takes place so there’s no foul odor.
Every other day, I open a tap at the bottom of the bokashi bin to drain liquid (leachate) from the fermenting kitchen scraps. This liquid is gold. It can be diluted and used to water the garden or lawn. It’s an excellent source of nutrients and micro-organisms.
After 14 days, I mix the fermented kitchen scraps, now called bokashi pre-compost, with finished compost in another sealed container.
After an additional 14 days in this airtight environment…
…the bokashi compost is finished. The food scraps have completely broken down and are no longer recognizable. The compost is now full of beneficial microbes. Six gallons of kitchen scraps produce about one cubic foot of compost.
