Bokashi is an indoor, closed-system composting method which starts the process of decomposing things which would otherwise be harmful in an outdoor aerobic compost pile, like meats, dairy and fats.
In most parts of Canada traditional compost heaps are dormant and largely inaccessible during the winter. But there is a way to deal with kitchen waste this time of year, allowing you to make good quality compost and keep waste out of landfill. This compost will keep your garden flourishing and producing healthier and tastier plants: think probiotics for your soil. And it can handle scraps of meat, dairy and fat that would normally be harmful in an outdoor aerobic compost pile.
Astrid Muschalla from the Rideau 1000 Islands Master Gardeners will show how Indoor Bokashi Composting is primarily a closed-system method which ferments food scraps into what is more accurately understood as “pre-compost”. Once the process is complete you’ll have produced a high-quality compost more quickly than you would have with a typical aerobic backyard composter. And unlike aerobic composting, the Bokashi method won’t produce greenhouse gases, so it’s a low-tech climate crisis tactic that both individuals and businesses can use. Learn what makes a quality compost and how you can use this simple process as a DIY project to involve the whole family.
Please note that this is the first of two identical presentations. The second will be at 2 PM on Saturday March 28 at the Isabel Turner branch. For details about that session and to register please visit https://calendar.kfpl.ca/event/4054059
This program requires registration.
AGE GROUP: | Teens | Seniors | New Adults | Adults |
EVENT TYPE: | Interests & Lifelong Learning |
