Prior to making Bokashi, I only used kitchen scraps like peels from yam, plantain, bananas, potatoes, beets, onions, eggshells, vegetable stalks, and now using bokashi leftover i can include over foods, baked goods, leftover meats and fish without bones… in my greens. Bokashi cuts in half the time it takes for organic matter to break down in my compost.
I don’t exactly have a scientific explanation for sterilizing my sawdust, I just went with my gut. I had read an article prior to doing this about mushroom farmers who sterilized sawdust before inoculating with mushroom spores.
I started composting with it immediately.
I enjoy sharing my gardening DIYs with you all. I’m considering making Fish Hydrolysate next, but I’m not exactly enthused about it.
See the Video below for how I use Bokashi in my Compost
I’m making a new compost bin and I recorded the process. Depending on how much food waste we generate in the kitchen it could take between 1½-3wks to fill a 100L (26 Gallons) bucket.
I use kitchen scraps like peels from yam, plantain, bananas, potatoes, beets, onions, eggshells, vegetable stalks, and now using bokashi leftover over foods, baked goods, leftover meats and fish without bones… for my greens.
For browns, I predominantly use either Sawdust, Soil or Coconut coir (or a combination of all 3), and sparingly use cardboard, used paper or newspaper etc.
Water your compost once a week, ensure water soaks it through. Then turn the compost using a shovel or hand trowel, to mix the browns and greens properly together. Sometimes I do this by shaking or gently rolling the tightly closed bin.
My compost bins are perforated along the sides and the bottom to allow for some form of aeration and for excess water to escape.
When my compost is ready, I could convert to general-purpose potting soil, or I could leave it just as and apply it to my plants accordingly.