If you live in North America, chances are that you’ve never heard of Bokashi. Yet it may be the answer to your composting prayers. It’s cheap, easy, and so small-scale that you can do it indoors, all winter, in a bin under your kitchen sink.
Jenny Harlen of Jenny’s Bokashi Blog joins us from Sweden, a veritable Bokashi hotbed, to explain how it works, how to do it, and how it benefits you, your garden, and the environment. If this sounds suspiciously upbeat, it only gets worse (or better): Jenny also recounts how the Efficient Microorganisms (EM) at the heart of the Bokashi process have also been used to restore degraded agricultural fields, clean up contaminated sites near Chernoble and Fukashima, and rejuvenate polluted waterways.
Too good to be true? Maybe. But maybe not.