Bokashi fermentation is a method of turning EVERYTHING from your kitchen into compost. It’s an anaerobic process that takes bone, meat, cheese, dairy, so all the things that attract critters and/or don’t break down so well if you put it in your outside compost pile. This class will teach you how to make your own easy and cheap bucket system and even to make your own inoculated bran if you so desire. 

Joyce Biethan took her first master composting training in Seattle about 25 years ago. In Spokane in 2020 she learned about Bokashi and was then able to get about half of her 39 unit Co-housing community on board. The goals were to keep the stink of rotting wet garbage out of our dumpster, reduce the size need of our dumpster, and most of all speed up our composting so we could enhance our rocky soil faster. 

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