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 byproduct 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. One Caution: It is still so acidic that plant roots should not come in contact with it for two to four weeks. This brief overview of the process does little to explain how it works. It may help to back up at this point. Efficient¬†and easy to use! The¬†composting bins and supplies available at Planet Natural will reward you with piles of rich organic matter to use … Continue reading Bokashi