For this week, we’d like to report on a topic that our operations manager Faith recently brought to our attention, Bokashi Composting. It’s quite a bit different than the ‘backyard’ composting we’re used to, but still a method commonly put into practice.
For starters, meat and diary can be composted. Food scraps are fermented, thus the organic matter should have as little oxygen as possible. We’re used to turning piles, making sure they are aerated to facilitate decomposition. In Bokashi, a bran containing microbes is spread on top of scraps, rather than allowing nature to do it’s job.
Have any of you tried this before or know someone who has?