Bokashi is a centuries-old Japanese method of recycling household food waste into all-natural compost. By employing a special culture of yeast and other microorganisms, bokashi is a compact, odourless process that takes only days instead of weeks or months.

Conventional composting uses oxygen-fed organisms to break down organic matter. In contrast, bokashi uses a special mix of organisms that thrive without oxygen to ferment the food scraps. The process is similar to that of wine or pickle making. It takes place in a sealed container and it’s practically odourless, making it suitable for small dwellings.
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