Making bokashi part two:

We’re making our first barrel of kitchen bokashi here and honestly, it’s this easy. We’re just putting it in the barrel, adding some bokashi bran to start the fermentation, putting on the lid and that’s it.
We’ll leave it to ferment for a couple of weeks behind the house, then make soil and start planting our new garden.
We’ll be doing demos and courses when we get a bit more organised, come join us then!
/Jenny and Inda, Bokashi Myanmar

 

Making kitchen bokashi, Part One

Join us as we make our first barrel of bokashi here in our office-yard!
We brought home some sacks of organic waste from the local market and are putting it in a barrel to ferment for a couple of weeks. After that we’ll mix it with local soil (=sand) and prepare to plant our new garden.
It’s way easier than you would think, and fast too!
/Jenny and Inda, Bokashi Myanmar