Illustrated by Ila Colley and produced in partnership with the Scottish School of Herbal Medicine.
Bokashi is a type of composting in which you seal food scraps and organic waste in an airtight container, add a “bokashi bran,” and periodically drain off the liquid, until the food scraps are fermented and ready to be composted. The composting method was developed by Dr. Teruo Higa in the early 1980s, and is translated from the Japanese to mean “fading away.”
Bokashi is an anaerobic method which takes advantage of certain strains of bacteria that don’t need oxygen in order to thrive, as opposed to other forms of composting, which are aerobic and require open air to break down materials.
1x Bokashi Bran
Some Nitrous & Carbon Rich Stuff
1x Compression Device
2x 25 Litre Bucket (Stacked)
1x Electric Drill for Hole-Making in 1st Bucket Base
1x Tea Towel (Cut into Circle for Solid Waste Filter)
1x (Optional) Spigot for Second Bucket
Stack compost bucket inside hole-y bucket & keep that lid on tight for funky fermentation.
Layer the bucket with Bran and Nitrous and Carbon Rich Stuff
Bokashi Tea drains through the second bucket
Drain Tea twice a week
Dilute with water and feed to plants
Good Omen #1:
Good Omen #2:
Day 4, 7, 11, 14
Dilute with Tap Water to feed Plants
Last Stage: Bury that good stuff for a month under 30cm of soil until it becomes formless and powerful dark matter.
Finally: Add your Bokashi Compost to soil and let some roots feast – Bon appetit! ‘