Bokashi is a Japanese term meaning “fermented organic matter.” Bokashi fermentation utilizes a variety of by-products – such as leaves, sawdust, husks, bran, other grains – inoculated with beneficial microbes to ferment kitchen waste. It is an anaerobic (without oxygen) process, akin to pickling. Often mistakenly considered a form of composting, it results in a very different product. However, as a pre-processing step to composting, it has several benefits including ability to handle meat and dairy, repelling rats, speeding up the composting process, and cutting frequency of food scrap collection.
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