Bokashi (Japanese for "fermented organic matter") is a method of intensive composting. It can use an aerobic or anaerobic inoculation to produce the compost. Once a starter culture is made, it can be re-used, like yogurt culture. Since the popular introduction of effective microorganisms (EM), Bokashi is commonly made with only molasses, water, EM, and wheat bran. However, Bokashi can be made by inoculating any organic matter with a variety of hosts of beneficial bacteria/microbes. This includes manures, spent mushroom compost, mushroom spores, worm-casting tea, forest soil tea, yeast, pickles, sake, miso, natto, wine and beer. Molasses feeds the microbial cultures as they inoculate the organic matter.
If one is burying the bokashi, how does one extract let alone re-use the culture?
You were doing this in large trash bags that had holes poked in them. Why weren't you burying the organic matter? Does the juice build up in the bag and you just sort of squeeze it out to save to re-use as starter culture?
This whole Bokashi deal looks exceedingly attractive to me-
Neat compost buckets here, I think all you'd need would be two of them-
I could easily make my own Bokashi bucket-
I'm thinking empty kitty litter buckets can be used but thoughts of rubbermaid kool-aid/lemonade thermos type 5 gallon dispensers with the spigots at the bottom should be fine too and I've got one laying around that we never use any longer.
Here's the tea-
Good explainer on EM technology, looking spectacular!
Here's your actual EM1-
I've been looking closely at all of these videos and it's looking to me as if a lot more can go into a Bokashi composter than merely kitchen veggie and fruit scraps. Am I mistaken or was I seeing pasta noodles, fish heads, and possibly even some meat in some of these kitchen waste composters? If so, I'll keep up with my regular composter but I'm going this EM1 route for all kitchen waste.
doccat! This is awesome stuff here! Particularly if it can handle meat, poultry, and fish waste.