You guessed it when you heard the name: “bokashi” comes straight from Japan. This compost method, made from fermented organic matter, is accessible to everyone. Even those who do not have a balcony or garden.
Invented by Japanese biologist and agronomist Teuro Higa in the 1980s, “bokashi” is a composting method based on bacteria called “effective microorganisms” or “compost activators.” The goal is to ferment your waste with effective microorganisms by placing it in an airtight container.
All kinds of waste are welcome: coffee grounds, plants, meat scraps or even egg shells. The big advantage of this technique? The fact that the waste no longer contains oxygen, avoids the invasion of insects, as well as any unpleasant odor. Quite practical, especially if you live in an urban area and don’t have a garden.
How do you make Bokashi?
There are bokashi kits that you can get from many e-commerce sites or specialty natural, home, or garden stores. You can also make your own bokashi. To do this, bring two plastic buckets (one with a tap) and bags with effective microorganisms. After making holes with a drill in the bottom of one of the two buckets, just fit it into the second. Then layer the waste you want to compost, alternating with the compost activators.
Once the container is full, close it with a lid and let it macerate for ten to fifteen days. With the pierced bucket you filter the “fermentation juice”, which you can then collect with the tap and use as natural fertilizer for your plants! The rest can be buried in a collective compost pile or in the ground if you have a yard.
It is your turn !
(ETX Daily Up)