Description sommaire
Bokashi composting was popularised in Japan in the 1980s and consists of layering kitchen scraps with a bokashi inoculant in an air-tight container. After about 10 days of fermentation, the mixture produces a bokashi compost that can be buried in 10 cm deep trenches to fertilise the soil.
Bokashi is an anaerobic fermentation process rather than a traditional aerobic composting method.