BOKASHI – A $HORTCUT TO PRODUCING MORE ORGANIC FOOD?

Composting is breakdown of organic waste into a substance able to feed our crops.

In nature, this process may take years – for example the humus produced in a rain forest.

But man’s quest for food has led to a reduction of composting time.

Today, composting takes six months or less using methods such as hot composting.

But this time has been squeezed further.

There are methods that convert kitchen trash into ready to use compost within a period of a month – or less.

We shall have a sneak preview into one.

BOKASHI

Trust the Japanese with innovations.

Bokashi is a composting method that originated from Japan.

It means ‘fermented ?organic matter’.

In other words, it uses fermentation to breakdown ANY type of rotting waste within record time.

And trust me…it works – because I’ve tried it.

LACTOBACILLUS

Exploring this nearly ‘magical’ composting method is not complete without making mention of microorganisms that enable it.

Lactobacillus ?are bacteria useful to the soil where they aid plant growth, suppress diseases among other things.

But they also help speed up?fermentation ?of kitchen waste when using Bokashi method.

So where do we get them?

Lactobacillus are derived from a mixture of?rice water and raw milk.

Oh yes…that water that is poured after washing rice – that’s the ace in this game.

When this water has been aged for a week or so, it’s mixed with raw milk at a ratio of 1:10 – I don’t follow these ratios religiously – and aged further for two more weeks.

After this time, cuddles will forn at the top of the mixture, which must be strained and the liquid below collected – which is also called a serum

A little mollases, honey or sugar could be added to boost the number of microorganisms over a few days.

Lastly, torn newspapers or sawdust can be used to soak this microorganism – loaded liquid and dried for future use.

THE BUCKET

The next step is to make a Bokashi double?bucket ?composed of an inner bucket with holes at the bottom and a complete outer bucket.

The inner bucket will function as your rubbish bin – but of course the goal is to recycle this waste into compost.

Ensure to cut down the trash into small pieces as you layer them and apply the sawdust or newspaper cuttings in a layer by layer fashion.

The inner bucket is then sealed with a plastic paper after air is squeezed out – remember that fermentation happens in absence of oxygen.

The inner bucket is sealed and a two week wait begins.

Also ensure to drain off the liquid that collects in the outer bucket.

Dilute it 5 – 10 times to water crops because it’s good organic fertilizer.

THE COMPOST

After 2 weeks, the fermented waste could be filled with white mold – fungus – meaning that the process is successful.

Ensure to dig trenches in your compound or put soil in another bucket to burry the fermented scraps.

Cover them with soil and wait for another two weeks after which most of the trash will have converted into dark, crisp compost.

MY POINT IS…

There’s an increasing interest in chemical free food today.

Which is why compost making might prove profitable for anyone desiring to sell it or train others on how it’s produced.

This interest stems from an increase in lifestyle diseases such as diabetes and cancer.

Now we know that composting isn’t a cup of tea for everyone but most of us would stop and buy organic food.

But hey … most of us throw out trash everyday – as we wait for the trash man to pick it.

So instead of throwing it, why don’t we recycle it and use it to either:

Grow crops

Or

Sell it to those who grow crops.

#bokashi

Originally posted on Cleannovate Blog