Bokashi Composter

An axonometric breakdown of how to build a Bokashi composter. Illustrated by Ila Colley.

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Bokashi Composter

This blueprint is a step-by-step guide to creating a Bokashi compost.

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.

 

Transcript

‘Compost Recipe (Bokashi Style)

For Superfast, Anti-Pathogenic, Compact, and Nutrient-Rich Compost

 

Ingredients:

1x Bokashi Bran

Some Nitrous & Carbon Rich Stuff

Example:

    • Vegetable Scraps (Nitrous)
    • Old Leaves (Carbon Rich)
    • Newspaper (Carbon Rich)
    • Coffee Grounds (Nitrous)

1x Compression Device

Example:

    • Potato Masher or Dinner Plate

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

 

Steps:

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

Start composting!

Bokashi Tea drains through the second bucket

Drain Tea twice a week

Dilute with water and feed to plants

 

Day 0  

Good Omen #1:

  • Squiggly Mycelium on Surface

Good Omen #2:

  • Fluffy, White Mould in Gaps

Day 4, 7, 11, 14 

Dilute with Tap Water to feed Plants

Day 14 

Last Stage: Bury that good stuff for a month under 30cm of soil until it becomes formless and powerful dark matter.

Day 42

Finally: Add your Bokashi Compost to soil and let some roots feast – Bon appetit! ‘

 

 

Produced as part of Ecopoetics, a year-long programme engaging Scottish young people with nature and greenspace. Ecopoetics is created in partnership with the Scottish School of Herbal Medicine and aims to increase access to knowledge about local plants, producers and their health benefits and inspire young people to take charge of their own food conception for the benefit of the environment and health.

The Scottish School of Herbal Medicine (SSHM) was established in 1992. Externally validated by the University of Wales to maintain autonomy, the School’s reputation is further enhanced by our insisting that all our teachers have to be practitioners in their own field to bring direct relevance to experiential practice. We also place an emphasis on energetic Traditional systems such as Ayurveda, Traditional Chinese Medicine and Humoral medicine as well as the Traditional shamanic worldview. Our commitment to the Goethean Contemplative approach to plant and person study along with our unique teaching approach using the pharmacology of taste for direct experiential learning means that our professional training and post graduate herbal programmes are rated as the best in the country and indeed, further a field judging from the number of international students we have worked with over the years.