Bokashi in the spotlight
We have been advocates of Bokashi since the beginning. It’s not new, in fact it’s been around for hundreds of years, but you can be forgiven if this is the first time you are hearing about it. Bokashi is the fermentation of organic matter. In this instance its specifically referring to waste organic matter. Fermentation has been around for centuries, it’s commonly used as a way of preserving food, such as sauerkraut or pickled onions. On farm forage crops are ensiled and fermented to preserve nutrients and retain palatability to ensure sufficient food for the animals during the winter months.
The process of Bokashi simply retains energy and nutrients that would otherwise have been lost to the atmosphere. This is achieved by fermenting which the break down of complex organic structures into simpler ones. These simpler structures are organic acids such as lactic or acetic acid which, thanks to their low pH, are stable and not easily lost. They are, however, easily absorbed and used by soil microbes and other living organisms in the soil.
This means that using the Bokashi process to recycle your organic waste results in more nutrients and less emissions to create a pre-digested food that is in a form that can be used by living organisms in the soil.
Whether it’s small scale or large scale there is a method of making Bokashi that is simple and effective. Check out our Bokashi Booklet below and then visit the website specific to you.