Bokashi is a new and revolutionary way of fermenting (pickling) your kitchen waste.
The method was developed in Japan and when done properly, breaks down the scrap material with many micro-organisms (lactobacilli, yeasts and phototropic microbes) all working together. It's easy to do once you have the right equipment.
How does it work?
The fermentation process is anaerobic. That means that air is effectively excluded during the process. The micro-organisms break down the constituents of the food waste until they are effectively pickled.
Bokashicycle is the totally natural way to reduce, reuse and recycle organic waste. Bokashicycle is 100% natural. It is safe for you, safe for your pets, and safe for the environment. Bokashicycle fermenting helps reduce greenhouse gases like carbon dioxide, methane and bad smells like hydrogen sulfide and ammonia invariably associated with scrap composting. It is also much faster at breaking down your food scraps. Fermenting your scraps is a lot like making wine. Oxygen is the enemy causing a rotting smell. In the system, the lack of oxygen and the relatively low acidity prevent the organisms that produce gas and smells from forming, and any that were present will not be able to survive. They will be consumed by the anaerobic organisms that thrive when oxygen is absent.
Bokashicycle mixed with food or garden wastes allows recycling which reduces the amount of waste in landfills. The processed waste ends up in your garden where plants will get good use out of the nutrients that are produced while scraps are destroyed. With Bokashicycle a healthy balance of microbes go into the soil with the fermented scraps re-establishing the needed healthy high microbial counts present in healthy soil.
Bokashicycle treated soil provides for improved uptake of nutrients and antioxidants resulting in vigorous and healthy plant growth. The nutrient product produced in fermenting acts as a fertilizer for the plants.