Bokashi

When I was a child, mum would always put kitchen waste in a bin under the kitchen sink, be it vegetable cuttings, leftover stale food, any kind of edible matter no longer to be eaten. Every 3 days, a lady would come by with a BIG bin which was then called a Swill-Bin to collect this “waste”.  What she did with it was anybody’s guess… some said she was a farmer and fed it to her pigs, some said she grew vegetables and used that as her “landfill” before planting ~ I never found out.

I now have bins too but not under the sink like some who practise Bokashi Composting. I experimented and liked the results so I have continued doing it my way. I obtained 5gal bins with covers and made dime-size holes on the sides and base, using a hole-saw. Then I buried the bins in my veggie beds, with lids 2″ above soil level. Over 3 years now, I have had 5 bins in different areas and they have never filled to the top, somehow their levels just recede as I keep adding. As fermented matter seeps into the soil via the bins’ holes, I kid you not, plants love it!

ImageBokashi is actually a Japanese term. This centuries’ old practice of fermentation of food matter originates from Japanese farmers who return the end product to their planting grounds.

Image For now, I use Bokashi Bran (bran laced with Effective Micro Organisms or EM1), sprinkling it over each “deposit” from my kitchen waste container averaging every 2 days. One day, I hope to have the patience to try mixing my own Bokashi Bran.

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