1. A fast and easy way to compost all your food scraps
Bokashi
A fast and easy way to compost all your food scraps

2. Why compost?
According to the EPA, in 2012,over 34 million tons of food waste was generated –97% was sent to landfills 3% was composted or recycled
The amount of food thrown out today is 50% more than in 1990
Food waste cost cities hundreds of millions of dollars each year

3. Why compost? Compost is a nutrient rich natural fertilizer
Helps retain moisture in soil
Plants will be: * healthier * more disease resistant * better looking than your neighbor’s

4. Why Bokashi? You can compost all food waste No insect or rodent issues
No putrid odors

5. Minimal greenhouse gases produced
Finished product is full of beneficial microorganisms
Much faster than traditional composting

6. What you need to get started:
Containers – one for collecting the scraps inside and two for the fermenting process
Bokashi mix
(Bokashi bran)
Food waste

7. Next start the fermentation process
Put a layer of bokashi bran in the bottom of the top bucket
Add a layer of food scraps – about an inch thick
Small pieces are better
Sprinkle with a handful of bokashi bran. (If you have meat or bones add a little more bran)

8. Give it all a little stir then compress
Give it all a little stir then compress. Compressing forces any liquid to the bottom, removes air spaces and ensures good contact between the food and the microbes on the bran.
Repeat the layering until you’ve run out of your scraps. Use a plastic bag, piece of plastic lid cut to fit the bucket or a commercial pressure plate to compress it all and leave it covered.
Put the lid, tightly, back on the bucket. Leave in a warm spot out of direct sunlight. Keep adding scraps until your bucket is full. Remember to drain the liquid that accumulates in the bottom bucket every couple of days.

9. Once the bucket is full, keep the lid on and let it sit for 2 weeks.
Check the “tea” that is draining into the bottom bucket and drain as necessary. *make note of the date you started the 2 week fermentation process
At the end of the 2 week period, you are ready for step 2 - decompostion

10. Method 1
Outdoor bucket with holes drilled in the bottom and tight fitting lid
Add alternating layers of soil and and the contents of your bokashi bucket.
Wait 4 weeks and your finished product is ready to use.

11. Method 2
Dig a hole 12” to 18” deep or a trench 12” deep and twice as long as your bucket is high. ( a 15” high bucket would need a 30 “ trench)
Add the contents of your bokashi bucket and about 2 inches of soil. Mix this around with your shovel. Now cover with the remaining soil – at least 6 inches to keep out any curious critters.
You will be able to plant in this area in two weeks and most of the material should be gone in about 4 weeks.

12. What to do with the bokashi “tea”
Apply directly to the soil as fertilizer
Dilute and use in a sprayer – 2 to 3 oz. to a gal. of water
Pour down the toilet or the drain
Use within 24 hours

13. Some tips:
You can never use too much bokashi bran – you can use too little
Your nose will tell you if you’ve used too little…
Break or chop food into smaller pieces
More surface area = faster fermentation

14. Always compress when you add new waste to the bucket
The microorganisms break down the wastes using an anaerobic process – compressing helps to remove as much oxygen from the bucket as possible. Remember – air is your enemy!
Keep liquids to a minimum
Use a 2-bucket system and drain it regularly. Rinse your buckets after every use.

15. Helpful sources: www.cityfarmer.org/bokashi.html
(goes to amazon.com)

16. www.scdprobiotics.com/Garden-s/310.htm (bokashi bran source)
Youtube – bokashi composting