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Bokashi Kitchen Composter of the Future? Bangor

A Bokashi kitchen composter is a new and revolutionary way of composting kitchen waste. The Bokashi kitchen composting process uses good old-fashioned microorganisms such as yeasts and actinomycetes to work. Food waste is worked on by five different types of microorganisms.

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Bokashi Kitchen Composter of the Future?

A Bokashi Kitchen Composter is Quick and Easy

A Bokashi kitchen composter is a new and revolutionary way of composting kitchen waste.

Bokashi composting comes from Japan. Professor Teruo Higa developed it and it is now being promoted around the world as an effective and practical solution to kitchen waste recycling.

So what is Bokashi composting and what is special about a Bokashi bin?

Useful microorganisms

The Bokashi kitchen composting process uses good old-fashioned microorganisms such as yeasts and actinomycetes to work. Food waste is worked on by five different types of microorganisms. The particular mix of microorganisms used is called "Effective Microorganisms" (or EM) by the company which promotes Bokashi worldwide. The process started by these microorganisms is akin to pickling.

It only takes about two or three weeks to get to the point where the pickled waste can be safely put into the ground or added to the compost heap. It can't be left on the surface of the ground as it will still attract vermin.

You can now buy Bokashi composters from . Some local authorities in the UK also have them at subsidised prices.

Bokashi kitchen composting advantages

There is no horrible smell of decomposition to worry about. Most compost heaps can be a bit of a problem - at least if you want to add kitchen waste. The vermin quickly get scent of what's on offer and, unless your compost heap is particularly well secured, they are in and tunneling away before you can say "rats"! The pickling process of bokashi composting takes place in a sealed container so vermin are not a problem.

A Bokashi kitchen composter is also mighty quick! About two to three weeks is all that's needed for the various microorganisms to do their work. It's also quite convenient in that you can include all kinds of kitchen waste foods, even including left-over meat scraps.

For me this is the best thing about it because it has long been a source of unease that after family meals we are contributing bio-degradable items to landfill. There they just give off gases uselessly for the most part - worse, they may also contribute to global warming. It's far better that these wastes should be composted at home where the nitrogen and carbon can be safely re-used.

Anaerobic digestion

In Bokashi composting the fermentation process is anaerobic.

This means that oxygen is not required for the process. It's important to keep the lid firmly on the Bokashi kitchen composter. When you add new material you add a small handful of the special bran, which is "inoculated" with microorganisms.

You also have to press down the contents of the bin to exclude most of the air. (This is not hard to do - just normal tamping with a special flat paddle is enough)

Using a Bokashi kitchen composter

Using a Bokashi kitchen composter is simple.

Just collect your food waste each day, Chop up any larger pieces so that the bran can be mixed in thoroughly. I find i...

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