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Description
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.
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.
You will explore:
- the history, development and scientific basis of the technique
- how to get 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.
176 pages, paperback, published on 1st of January 2014 by New Society Publishers.
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 maximising the recycling of food waste in any situation.
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