COMPOST (almost) ANYTHING FAST | How to Bokashi Compost | Auxhart Gardening 

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This is the clearest and easiest to understand explanation of Bokashi, this is an awesome video - thank you 🤩

You’ve done a fantastic job explaining this great method-bravo! 🤗💚👏🏼 I’ve been composting with 🐛🐛🐛 worms, my favorite, for 15 years. Unfortunately, worms cannot handle dairy, meats, oils, citrus and others. So, I started a bokashi bin last month for those foods that I could not compost before. I’ve done lots of reading and viewed lots of videos and find it easier as I get used to it. Because we don’t want mold to start on food scraps as we collect them, I place my bokashi scraps in refrigerator or freezer. Once I got a bag full, about 2 or 3 days, I place in bin, sprinkle bokashi grain, press it down, do not 👎 mix, so that I keep out as much air as possible. I have a second self made bucket ready so that while first bucket ferments further for 2 weeks, I can get going and not waste a thing. I dilute juice 300 to 1-1 tablespoon to a gallon of water that I leave out to get as much chlorine to evaporate as possible before putting precious juice in. My plants look great 😊. Enjoy and keep learning and teaching as we heal our beautiful planet 🌎. 💙🕊💚

Awesome. This is an ' all you need to know about Bokashi compost' video and you're the Bokashi 101 Girl. Thanks for clearing the mist on Bokashi compost, off of my mind.

Glad you are composting everything. Great method.

Thank you so much for such a clear explanation! I haven’t tried this yet but you answered ALL the questions I had and I’m eager to get going!

I never realized there were more ways to compost other than the regular compost pile. I'm gonna have to try this one out in the future.

Thank you very much for the tip on not putting already rotting food into the bokashi bin, I had been planning on doing exactly that with all the food scraps collecting in my kitchen compost bin. Nobody else has mentioned the bokashi needing to compete with the other bacteria and that leading to rot. You just saved me from a stinky mistake!

Bokashi is awesome! I love how it can be done at literally any scale and can potentially solve a lot of our waste problems, and easily too! The only suggestion I have is for your compost or soil factory part. You aren't wrong at all necessarily, just perhaps a easier method. Once the bokashi is fermented you no longer need anaerobic conditions and aerobic environment is actually better suited. Notice even the covered ferment isn't breaking down quickly? You could cover it over with a tarp to keep it from getting rained on by just allowing sides bottoms to not be sealed tight. What breaks down the ferment to soil the quickest is contact with soil and oxygen (which is available even if buried in the soil). At this point you want the other digestive organisms to start decomposition from fermentation which are aerobic. Remember soil is a living organism and it needs oxygen for it all to work. You don't need to create composting conditions (mixing greens browns, turning, or heat) to finish this process. However, you absolutely can compost your bokashi. Composting bokashi vs burying it will release more carbon, energy in heat loss, and other gases though. Your method probably slows down that gas releasing but also slows down the process too. Any of that ferment that's exposed will be decomposing and off gassing. If it's buried that is how the carbon gets trapped and sequestered in the soil, creating that rich black gold soil. Remember to have it ALL in contact with soil I would keep the tarp, just let it breathe. Also I would turn the broken down soil in the middle over to the right side where the fresh ferment is. Mix it good, bury it with that soil, then in 2 weeks dump your next on the left side, and rake over to cover it! Looks really good!! If you have large amounts of waste to ferment that is when you would make a tight pile, add inoculant, then cover air tight with a tarp to ferment

I am just starting to use Bokashi so I really appreciate this particular video. You explain the little details that others leave out. Going on to the next video now - making your own Bokashi Bran. Do you do anything with worms? I wondered about that when you filled the raised bed and used mushroom compost. Love your videos so far. If you want to learn how to make bread - check out Bake With Jack videos. He is awesome and explains things to make it easy to make really good bread (including sourdough). Thanks again

Such a great explanation. Thank you. Also, if you don't, you should work in television. You come across as very genuine, and you're great in front of the camera. Actually, you remind me of one of my daughters (the nice one). 😆

Very interesting method. Sounds fairly simple and quick 😊

Very interesting method of composting. Thanks for sharing this video. 👍🏻

I really want to try this, thanks for sharing. I've never heard of it before

I know you did this video a long time ago but I hope you see this question. Where do you keep your bucket while it's fermenting? Do you have to keep it in a climate controlled environment or can you do it on your porch? I live in the Midwest and would love to do this but not inside because of space. And advice would help. Also, in case you are still doing this using those buckets, for a few dollars you can buy a drain spout, drill a hole in the bucket and insert the spout. Easier to drain. I did this with my Kombucha fermentation buckets.

Great video. Love the budget way to do it. Quick question. We love the idea of the cardboard cut out to push and hold down the materials in the bucket. Do you then layer on top of the cardboard and then add another cardboard circle? Or pull up the cardboard circle and reuse it? Looking forward to trying bokashi.

Good stuff! Thanks for sharing.

I have wanted to start composting, but have a VERY tiny yard; this might be a workable option for me. Thank you for sharing.

Bokashi is mainly Lactobacillus, brewing grains are sick with Lacto and will ferment/compost very fast and hot.

superb well done

Excellent explanation-once you bury it in the garden, do you ever have problems with critters trying to dig it out? I use a tumbler & my dog brings me dead lizards all of the time. They go right in and disappear quickly!

Thank you so much for your video and all the information. I live in an appartment and i am very excited about this method of composting and I am going to try it out very soon. I make my own sourdough bread and also water kefir. Do you think I can put in my sourdough discard and water kefir grains ?

Thank you very much dear Rachel ... I will apply what you told on my farm land to a large extent ... I need another idea about bokashi and biochar compost ... can we create a synergy if we use both together

Do you take that cardboard out when you add another layer or just layer on top of it?

Interesting

Thank you so much for sharing your experience and expertise! I am very interested in doing the Bokashi composting but am allergic to dairy. Can you tell me if the milk breaks down enough that I don't have to worry or if I can use plant-based milk such as soy? Thank you!

Thank you - very interesting video :)

Helpful and sweet

How sensitive is it to light? I wonder if you could do a small scale one on the countertop with those air lock lids!

Do you think that the addition of chicken pooh with straw or hay could speed the process? Or would it ruin it? I bought a 25lb bag of wheat bran pretty cheap to use for making it rather newspaper. What are your actual preferences after having used both? Thank you so much for all the info!

Thanks so much for this. I am a bit worried as I want to put the bucket where I hang my laundry to dry. Is there a strong smell?

Can you leave the bucket longer till it all breaks down totally ?

I thought you put ur cat in the bokashi bucket because of the pause before you talked about the mice that it brings hahaha.

I have past date canned chicken, small cans like tuna. No bulging of can. Can I add this to bokashi compost

Instead of using grains we can add newspaper right

Any books on bokashi that you recommend?

Can you put sourdough starter in the bokashi?

And you waiting just 2 weeks? And then you burry that into ground for 7 days?