How to Make a Bakashi Brand Crunch for Breakfast

This episode of "The Poor Proles Almanac" explores bokashi, an alternative method of composting that utilizes anaerobic fermentation to break down organic waste. Hosts Elliot and Andy, joined by guest host Matt, navigate the complexities of bokashi, drawing comparisons to traditional composting, examining its historical origins, and highlighting its practical applications. The hosts engage in their signature irreverent humor while offering a thorough breakdown of bokashi, from its microbial foundations to its potential benefits and drawbacks.

Distinguishing Bokashi from Traditional Composting

The episode begins by clarifying that bokashi, while often referred to as composting, is fundamentally different from traditional aerobic composting. Traditional composting relies on oxygen and involves a diverse array of microorganisms working together to break down organic matter, producing heat and ultimately transforming the waste into humus.

Bokashi, on the other hand, operates in the absence of oxygen (anaerobic conditions) and utilizes a specific group of microbes, primarily lactobacillus bacteria, to ferment the waste. This fermentation process results in a product known as pre-compost, which can then be further broken down in soil to release nutrients.

Bokashi's Asian Roots and Modern Evolution

While often associated with Korea, where it is believed to have been practiced for thousands of years, the modern bokashi system was developed in Japan by Dr. Teruo Higa in the late 1970s. Dr. Higa's breakthrough was the creation of EM1 (Effective Microorganisms 1), a pre-packaged blend of microorganisms specifically selected for their ability to effectively ferment organic waste.

The episode highlights how Dr. Higa's work made bokashi more accessible for modern living, particularly in urban environments. Traditionally, bokashi involved burying waste in pits, relying on the consistent underground temperature to facilitate fermentation. EM1 allowed for the creation of bokashi systems that could be used in apartments and other settings where burying waste was impractical.

The Microbes Behind Bokashi: EM1 and Beyond

The episode delves into the composition of EM1, explaining that it primarily consists of lactobacillus bacteria, yeast, and purple non-sulfur bacteria (PNSB). However, there is debate about whether PNSB actually contribute to the bokashi process, as some argue they are ineffective in anaerobic conditions.

The hosts acknowledge that EM1 can be expensive and point out that DIY alternatives exist. One option is to buy EM1 once and propagate the microorganisms, similar to maintaining a sourdough starter. Another method involves trying to capture PNSB from the environment, although the hosts caution that this requires further research and experimentation.

Creating Bokashi Bran: The Carbon Source

Bokashi relies on a carbon source to provide a medium for the microorganisms to thrive. This typically involves using rice bran, wheat bran, or rice hulls. However, the hosts mention that paper or coffee grounds can be used in a pinch, though not ideal due to their moisture content and texture.

The episode outlines the process of creating bokashi bran, which involves mixing molasses, water, and EM1, then combining this mixture with the chosen carbon source. The goal is to inoculate the bran with the microorganisms and create a moist environment that supports their growth.

The Bokashi Process: From Food Scraps to Pre-Compost

The hosts provide a step-by-step explanation of the bokashi process:

1. Choose an airtight container. While commercially available bokashi buckets exist, DIY options using five-gallon buckets with drilled holes or modified lids are also possible.
2. Layer food scraps with bokashi bran. Add a layer of bokashi bran to the bottom of the container, followed by a layer of food scraps (about an inch thick), and then sprinkle more bran on top.
3. Press down the waste. This helps minimize air pockets and create a more anaerobic environment.
4. Repeat layering process. Continue adding layers of food scraps and bokashi bran until the container is full.
5. Seal the container and let it ferment. Store the container in a room-temperature location for two weeks to allow the fermentation process to complete.

After two weeks, the bokashi pre-compost will have a distinctive vinegary smell and may be covered in white mycelium, indicating the presence of beneficial fungi. This pre-compost can then be either buried in the garden or mixed with soil in a separate container to finish the decomposition process.

Bokashi Tea: Leachate and Its Applications

During the fermentation process, a liquid known as leachate or bokashi tea drains from the bucket. The hosts emphasize that this liquid should be used quickly, ideally within hours of collection, and is best suited for indoor plants. They express skepticism about the purported nutritional benefits of bokashi tea, likening it to the weak leachate that drips from coffee grounds or overripe bananas.

The Benefits and Limitations of Bokashi

The hosts acknowledge that bokashi offers certain advantages over traditional composting, particularly:

• Ability to compost meat and dairy. The anaerobic environment and low pH created by bokashi inhibit the growth of harmful bacteria that can be present in meat and dairy waste.
• Reduced odor, insects, and rodents. The closed container system of bokashi minimizes smells and helps prevent infestations.
• Accessibility during winter. Bokashi can be done indoors, making it a viable option for composting year-round, even in cold climates.

However, bokashi also has its limitations:

• Need for specialized equipment. Airtight containers are essential for bokashi, which can be an added expense.
• Production of pre-compost, not finished compost. The bokashi process only partially decomposes the waste, requiring an additional step of burying or mixing with soil to create usable compost.
• Limited scientific research. The hosts point out that there is a lack of rigorous scientific studies comparing the effectiveness of bokashi to traditional composting.

Concluding Thoughts: Experimentation and Critical Thinking

The episode concludes by encouraging listeners to experiment with bokashi but to approach it with a critical mindset. While bokashi holds promise as an alternative composting method, it's not a cure-all for soil problems and requires careful consideration of its advantages and disadvantages. The hosts emphasize the importance of ongoing observation and experimentation to determine the best composting methods for individual needs and contexts.

For sources, transcripts, and to read more about this subject, visit: www.agroecologies.org

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