This is the third of a three piece series on Bokashi. The first was about using the retail version of Bokashi (at $17 for 2.2 pounds). The second was about making our own (with water, whey from yogurt and blackstrap molasses). And this entry is about the differences between the two, if they worked and which worked best.

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For Sherry’s version, you only need three ingredients – the whey drained from active yogurt, water and blackstrap molasses. Oh, and a fourth thing that doesn’t really seem like an “ingredient” but I suppose it is – newspaper. It’s pretty simple and not much more work than using the storebought variety. I’ve read of people (with more land and food waste than us) making up a 100 pound batch of the stuff once a year. Anyway, these following accounts are very similar to Sherry’s process.

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I married a mad scientist. I swear that someday, whether it’s making beer or fermenting food scraps or heaven knows what, that someday she’s going to blow the house up. But I love this woman, and this is one of the things I love about her.
She’s started composting Bokashi style. Not that we don’t already have a compost bin and a compost tumbler and a worm bin, but only the worm bin is really for food scraps. And we want to throw out as little as possible, so….. Bokashi it is.

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