I only recently discovered Bokashi, thanks to my brother, and was immediately hooked on the method. He uses it to process his kitchen scraps before putting them in his worm bin.
I guess the first question to answer is: What is Bokashi? and the short answer is that it's a Japanese method of converting food scraps (including meat, fish and other difficult to compost stuff like citrus peel and potato) and any other organic matter into a nutrient rich soil amendment via fermentation using specialist bacteria.
Question two: How does it work? The process is pretty simple. You layer the food scraps etc. into an airtight container, using a generous sprinkling of bran inoculated with lactobacilli bacteria (the same one that's in ferments like sauerkraut, kimchi and kefir) every inch thick layer. Once your container is full, seal it up. Make sure the contents are squashed down and the container is airtight as the bacteria need an anaerobic environment to work. Leave it for two weeks, giving the bacteria time to do their thing. You can keep your Bokashi bin indoors during this time as it doesn't smell - opening the lid will release a whiff of sour ferment, but it's best to keep the lid on anyway!
Once the bacteria has done its work and everything has been fermented, it can be buried directly in your flower bed, or added as an enrichment to your compost bin or worm bin. Don't be put off by its appearance - it will look almost the same as when you put it in the bin, but it breaks down within a couple of weeks and your garden will love it!
I've made my own Bokashi bin using a couple of tubs from the DIY shop, one inside the other and holes drilled in the bottom of the inner tub to allow any Bokashi 'tea' to drain out. Amazon provided the bran (although it is possible to make your own) and it was christened two weeks ago at Lee Greens packing HQ! We're excitedly monitoring its progress (or at least I am!) and hope that it will be a sustainable way for us to process all our organic veg scraps. Providing my DIY system has worked, we hope to be able to share the soil amendment we produce with the volunteer teams as well as any customers who may be interested.
Tash, Lee Greens Delivery Team and Social Media