Bokashi composting

liquid gold: Stephanie Temple, of Tairawhiti Environment Centre, with a Bokashi composting system — an anaerobic style of composting that recycles food waste into a liquid called 'liquid gold' and leaves behind fermented food waste that can be put into the soil. Picture supplied

Composting is a familiar concept for recycling organic wastes such as food scraps.

But have you heard of Bokashi composting?

“This method involves the fermentation or ‘pickling' of your food waste materials unlike the decaying process that occurs in traditional composting,” Tairāwhiti Environment Centre communication hub coordinator Stephanie Temple says.

Bokashi is a Japanese term that means ‘fermented organic matter'. This method was developed in the early 1980s by Dr Teuro Higa and involve layering kitchen scraps in a special bucket.

Ms Temple says wastes from kitchen and garden contribute to more than 30 percent of rubbish that ends up in the landfill.

“The easiest place to start recycling your food waste is at home,” she says.

Households that don't have access to a compost bin could make use of the Bokashi composting system.

Unlike traditional composting that requires airflow, Bokashi uses an anaerobic style of composting, meaning that the food decomposes without oxygen and is done in an airtight environment using ‘Zing' as a compost starter.

“Zing is a mixture of plant-based byproducts which have been fermented with a beneficial microbial culture called EM and then dried for storage,” she said.

Ms Temple said Compost Zing was a product that when added to the composting system helped promote fermentation of recycled the food waste into a liquid often called “liquid gold”.

The liquid, when diluted with water, can be used a a fertiliser spray for plants.

It can also be used as a drain cleaner for toilets, sinks and septic systems to eliminate algae buildup and control unpleasant odours, and help clean the waterways by competing with harmful bacteria.

Remaining fermented food waste can be used as a soil booster.

For Bokashi compositing you need a Bokashi bin and Compost Zing.

Sprinkle a small amount — about a tablespoon — of compost Zing at the bottom of a special bucket, which has a drainage layer, then dump the food waste in the bucket.

“It's best to add your food waste once a day as opening the bucket more often can disrupt the fermentation process,” Ms Temple said.

Each time food waste is dumped into the bucket, about one tablespoon of Compost Zing should be poured on top.

“Compost Zing is anaerobically active therefore it is best to remove excess air after every addition. Do this by pressing the contents down and closing the bucket lid tightly after use.”

As the kitchen scraps ferment, a liquid may form at the bottom of the container.

“Make sure you drain the Zing Bokashi juice that collects in your bottom bucket every couple of days. This juice is best used on the day you collect it.”

When the bucket is full ( with food waste), the waste should be left to ferment for about 10 to 14 days. The food waste should smell like pickles and will develop a white mould on top.

“This means the system is working well.”

After the fermentation process is complete the “pickled” food scraps can be added to a compost pile, worm bin or buried in the ground to allow it to compost further.

Do not put liquids such as milk, orange juice or oils; paper and plastic wrap; meat bones in the bin.