Experimenting with bokashi
One of the soil additives
that I'm researching this year for my upcoming book is bokashi --- a
method of composting food scraps in a sealed five-gallon bucket at high
speeds with little or no smell. The jury's still out on whether this is a
trendy technique primarily of interest to apartment dwellers, or
whether land-based homesteaders should also give it a try. I suspect that after reading the book and doing a few experiments of my own, I'll be far more loquacious about my feelings on the topic.
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In the meantime, I
followed some internet instructions to make a starter culture out of one
cup of whey drained from plain yogurt, one cup of molasses, and six
cups of warm water. Soaking newspaper in this mixture, letting the
excess water drain off, then sealing the wet newspaper in a ziplock bag
to ferment on top of the fridge for two weeks is supposed to create a
bokashi-like starter culture (although author Adam Footer believes that
this culture isn't as high quality as the store-bought cultures some
use). Mark's trying to talk me into buying some of the official starter
culture too as a side-by-side comparison, which does sound like a useful
way to dip into the advance from my publisher.
In the meantime, I'd love to hear from you. Have you tried bokashi? What
did you feel were the pros and cons of the composting technique?