Bokashi fermentation is used for composting all organic waste, including meat, dairy and liquids. It was developed in Japan, and uses lactobacillus bacteria to ferment food prior to composting, which minimizes odors and decreases composting time. The process is similar to the making of yogurt, cheese, and sauerkraut.
In this workshop, we will present on the following topics:
- What is Bokashi?
- How is it used?
The second half of the workshop will involve:
- Demo of actual Bokashi fermented food waste (FFW) compost
- Bokashi compost bin build and setup, integrating waste collected from Solana Center's Community Composting program.
- Creating potting soil from Bokashi
Class will be taught by our Environmental Educator, Ron McCord. Ron joined our team after completing our Encinitas Master Composter course. He is passionate about using Bokashi, along with traditional and vermi-composting, to divert organic waste from landfills and return literally tons of organic matter to our depleted soils as a nurturing compost amendment.
Bokashi bran and all related composting supplies will be available for sale at the workshop.
This composting workshop is funded by:
Thanks to our speaker:
137 N El Camino Real
Encinitas, CA 92024