As I mentioned in my last post, I am putting together composting equipment for this winter-- a set of bokashi pails for the kitchen and a worm composting (aka vermi-culture) bin for the side room off the kitchen.
Bokashi involves culturing kitchen scraps with a sort of probiotic that one sprinkles on the waste each time it is put in the pail. It is an anaerobic method of composting (meaning there is no air involved-- more like making traditional sauerkraut) and I intend to take the probiotic scraps and bury them in an 18" deep trench in my backyard and cover the probiotic with soil. In 2-10 weeks (depending where you live), the bokashi will be unrecognizable as kitchen scraps. It will even digest meat, bone, and avocado pits. I have been reassured that there is no nasty odor involved in making bokashi.
The kit for making my bokashi includes 3 5-gallon pails and 2 tight fitting lids for the pails. Today I drilled 3 small holes dead center in the bottom of 2 of the pails. I will fit a pail with holes into the pail with no holes, and put on a lid. When it is full, I will remove it and put it on the deck for a few days (with the lid still on) before digging it into the trench. In the meanwhile, I will have the second pail with holes fitted into the pail without holes, and will be filling it up with my chopped stuff. I will let you know more about this as I do it (my son is making the actual bokashi formula and I will talk more about that as well in another post).
|5-gallon pail for bokashi process. I drilled|
3 small holes for drainage of the "compost
tea" that will collect in the bottom pail.
|Just showing the airtight lid that will cover the pail.|
The lids can be purchased separately from the pails
at a hardware store.
|3 dime-size holes along the long side of a plastic|
storage bin takes care of letting in air.
|Drilled 4 small holes in the bottom of the bin, for|
drainage. I will put a small saucer under the holes and
pieces of wood under the bin to raise it up somewhat
to accommodate the saucer.