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A Seasonal Guide to Wild Gardening
with POPPY OKOTCHA — Ecological food grower and garden writer, passionate about a wilder approach to the way we garden.
Lesson 10 of 30
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In this lesson, Poppy will teach you how to pickle your kitchen food waste and use it as a type of compost.
Bokashi composting is a method of fermenting or pickling food waste that originated in Japan. This system allows us to compost food waste that we usually wouldn't be able to, such as meat, dairy and cooked food.
In bokashi fermentation, a layer of bran is used to cover the food waste, which is then kept in an air-tight container with a drainage tap.
This bran contains all the yeasts and bacteria necessary for fermentation.
Once you've filled your bucket, remembering to add a layer of bran each time you add more food, it's time to leave your container to ferment for two weeks.
It's a good idea to have two buckets, so that you can fill your second while the first is in the fermentation stage.
After two weeks, your ferment will be ready to go on the compost heap or to be buried in the ground. Bokashi compost is considered pre-digested, so the finished ferment is not ready to be used as compost just yet.
Adding it to your compost heap is great if you want to speed up the decomposition of your heap. The heap will heat up as decomposition speeds up, the warmth will also aid in speedy decomposition, this feedback loop creates a snowball effect.
Alternatively, dig the ferment into a hole in your garden and it'll be ready to plant up within two weeks.
Bokashi fermentation is a great way of closing the loop and making sure our food waste doesn't end up in landfill. Bran and buckets are readily available online, and you can even make your own bran – but beware, it is quite a lengthy process.
There are many different Bokashi options, but the bucket I use is called the 'Shaza Bokashi Organko Set, 2x 16L' and is available here: https://www.originalorganics.co.uk/composting/bokashi.
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Your Instructor
Ecological food grower and garden writer, passionate about a wilder approach to the way we garden.
Poppy Okotcha is a trained horticulturist and ecological gardener, on a mission to inspire people to engage with the natural world. Whilst now focused on her own budding garden in Devon, Poppy began her formal horticulture studies with the Royal Horticultural Society. After honing her understanding of regenerative growing techniques she went on to learn forest gardening from Martin Crawford in one of the oldest ‘food forests’ in England, and qualified as a Permaculture Designer. An ambassador for WWF and Nature is a Human Right, Poppy has been featured on Gardeners’ World (BBC2); has presented Series 1 of The Great Garden Revolution (Channel 4); is a podcast guest; and writes for publications including LivingEtc and Wicked Leeks.
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