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" Bokashi composting : "
Adam Footer
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BL
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| Record Number
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638489
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| Doc. No
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dltt
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| Main Entry
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Footer, Adam
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| Title & Author
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Bokashi composting : : scraps to soil in weeks /\ Adam Footer
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| Page. NO
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x, 163 pages; :: illustrations ;; 22 cm
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| ISBN
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9780865717527 (pbk.)
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: 0865717524 (pbk.)
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| Bibliographies/Indexes
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Includes bibliographical references and index
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| Contents
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Why bokashi? -- The history of bokashi -- The science -- How to make bokashi bran -- The fermentation vessel and how to make your own -- How to compost your kitchen waste with bokashi -- Using the fermented food waste -- Bokashi leachate -- Conclusion
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| Abstract
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Bokashi composting is a safe, quick and convenient way to compost in your kitchen, garage or apartment, using microorganisms to anaerobically ferment all 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. Compared to conventional composting, the bokashi method is quicker and easier, with compost usually ready to be integrated into your soil or garden in around two weeks. From scraps to soil, Bokashi Composting is the complete, step-by-step, do-it-yourself guide to this amazing process
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| Subject
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Compost
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Organic fertilizers
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| Dewey Classification
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631.8/75
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| LC Classification
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S661.F66 2014
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S661.F66 2014
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