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Bokashi Composting – Part 1
April 11, 2015 @ 3:00 pm - 5:00 pm
Bokashi is Japanese for “fermented organic matter.” Bokashi composting is a safe, quick, convenient way to compost in your kitchen, using specific microorganisms to anaerobically ferment food waste (including meat and dairy). Since the process takes place in a closed system, insects and smell are controlled, making it ideal for urban or business settings. This is a very fast process, with compost usually ready to be integrated into your soil or garden in around two weeks. This class is for beginners.