Bokashi Composting

The safe, clean, and convenient way to compost all your food scraps.

Bokashi is Japanese for "fermented organic matter." Bokashi composting is a safe, quick, and convenient way to compost in your kitchen, garage, or apartment, using a specific group of microorganisms to anaerobically ferment all food waste (including meat and dairy). Since the process takes place in a closed system, insects and smell are controlled, making it ideal for urban or business settings. The process is very fast, with compost usually ready to be integrated into your soil or garden in around two weeks.

While bokashi has enjoyed great popularity in many parts of the world, it is still relatively unknown in North America. From scraps to soil, Bokashi Composting is the complete, step-by-step, do-it-yourself guide to this amazing process, with comprehensive information covering:

• Background-the history, development and scientific basis of the technique
• Getting started-composting with commercially available products or homemade systems
• Making your own-system plans and bokashi bran recipes using common materials and locally sourced ingredients
• Growing-improving your soil with fermented compost and bokashi juice.

This essential guide is a must-read for gardeners, homeowners, apartment dwellers, traditional composters, and anyone who wants a safe, simple, and convenient way to keep kitchen waste out of the landfill.

Adam Footer is a permaculture designer with a focus on soil building, food forestry, nitrogen fixation, cover crops, water conservation and harvesting, and natural farming. He is currently converting his suburban property into a functioning homestead using skills from his engineering background combined with permaculture principles. Adam has been researching and promoting bokashi composting for several years as an ideal solution for maximizing the recycling of food waste in any situation.