For Sustainable Living, we no longer throw away our food waste. Composting is really easy with the Bokashi Compost method. So What Is Bokashi Compost? We share with you all the details of the compost method, which has many important benefits. In this article, How to Make Compost at Home? You will find the answers to the question in many details.
We asked our questions to Hasan İlgen, the founder of Biorfe (Biological Organic Fermentation), an Agricultural Engineer.
What Is Bokashi Compost?
Bokashi means “fermented organic matter” in Japanese.
Bokashi is a method of making cold compost. Organic kitchen wastes thrown into the Bokashi compost bucket undergo fermentation thanks to the Beneficial Microorganisms added to them.
During the making of bokashi, the appearance of the kitchen wastes thrown into the compost bucket will not change much, but their internal structure will be changed and they will become pickled by fermentation.
During the fermentation process, since the cell membrane of organic substances is broken down, they turn into compost at a great speed when they are buried in the soil.
How to Make Bokashi Compost at Home
- To get started with making bokashi, you’ll need to get a compost bucket set or make your own.
- In order for the Bokashi system to work correctly, you will need useful microorganism liquid. Thanks to the beneficial microorganisms in this liquid, there is no stink and infestation… The beneficial microorganism liquid is 100% organic and is used by spraying. You can get the liquid from Biorfe or you can easily make it yourself at home. It is also possible to make the microorganism liquid pickle bran.
- After your compost bucket and useful microorganism liquid are ready, all you have to do is collect the organic wastes in the kitchen daily, throw them into your fresh compost bucket, sprinkle sawdust on them, squeeze out beneficial microorganism liquid, or sprinkle Bran, if available.
- After all these processes, the wastes are compressed with the compression lid in the bucket and the airtight cover of the compost bucket is tightly closed. Compost buckets are located in a corner at room temperature without direct sunlight, and the accumulated waste is divided into small pieces at once a day and thrown into the compost bucket. It is very important that the system receives as little air as possible so that the fermentation process is not disrupted.
- Depending on the state and amount of waste you throw in, the size of the wastes that are thrown, and the temperature of the environment where the buckets are located, after 15-20 days, you start to get the Bokashi bottom water from the discharge tap in your bucket. This water is an organic liquid fertilizer for your plants (by diluting it with 100 percent chlorine-free water) and you will see that the smell disappears when this liquid is poured into the odor-producing drainage pipes.
- You can store the Bokashi sub-juices you obtain in the refrigerator, closed, as long as there is no bad odor and color change. The smelly Bokashi says the bottom waters are spoiled and is not used. If possible, it is recommended to use it the same day it is taken from the bucket tap.
- After your compost bucket is fully filled by following these procedures every day, it is left to ferment for 15 days, with its mouth closed, in a place that does not receive direct sunlight.
- At the end of the 15-day fermentation period after reaching full filling, you need to bury the compost in the bucket in a 20-30 cm deep pit or large deep pots to turn into soil completely. This pulp you buried will be completely composted after 2 months and plants will start to grow on it.
Where can we use the compost we get after 15 days?
Those who live in an apartment without a garden can also bury them in large flower pots or the apartment site they live in, etc. can be buried in the garden.
If you say that there is no room, you can bury it anywhere and gift it to nature when you go for a walk, picnic, or sightseeing.
