It is time to summon this weeks #CTWW Challenge – Compost. The theme during April is 2015 Year of the Soil. Read more about the theme and challenge on Reduce Footprints.
I wrote a short post about different compost methods earlier – read it in the post Greener Gardening Tools in the section called Compostation systems. Since I live in an apartment a compost can be hard to manage. I thought of a worm compost but realized it would take up too much space. And the poor worms would not be able to leave the bin. So I got the advice of a friend of mine to try Bokashi.
In a Bokashi the compostation is driven by microbes which you add in form of a granulate. The process is called fermentation and requires an anaerobic environment (non-oxygen process). I have started it up and will hopefully receive a terrific soil in June. I compost kitchen scraps like peels and other vegetable based matter in a bucket with an airtight lid. In a real Bokashi bucket there is a tap at the bottom where you get a concentrated nutritious fluid. After dilution you can use it to water your flowers with (both indoors and outdoors). When the bucket is filled (which in my case went very fast) the compost should rest in a couple of weeks letting the scrap get fermented. Then you mix the Bokashi with soil and keep it warm for about three weeks to end the process. In this stage the process is aerobic (needs oxygen) so do not cover the soil. Finally you get a very nice soil to plant your flowers or grow your veggies in. I will keep you updated.