Bokashi Composting (häftad)
Häftad (Paperback / softback)
Antal sidor
New Society Publishers
30 B&W photos
30 B&W photos
213 x 140 x 13 mm
250 g
Antal komponenter
Bokashi Composting (häftad)

Bokashi Composting

Scraps to Soil in Weeks

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Häftad,  Engelska, 2014-01-01
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Bokashi is Japanese for "fermented organic matter." Bokashi composting is a safe, quick, and convenient way to compost in your kitchen, garage, or apartment, using a specific group of 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. The process is very fast, with compost usually ready to be integrated into your soil or garden in around two weeks. While bokashi has enjoyed great popularity in many parts of the world, it is still relatively unknown in North America. From scraps to soil, Bokashi Composting is the complete, step-by-step, do-it-yourself guide to this amazing process, with comprehensive information covering:* Background--the history, development, and scientific basis of the technique* Getting started--composting with commercially available products or homemade systems* Making your own--system plans and bokashi bran recipes using common materials and locally sourced ingredients* Growing--improving your soil with fermented compost and bokashi "juice" This essential guide is a must-read for gardeners, homeowners, apartment dwellers, traditional composters, and anyone who wants a safe, simple, and convenient way to keep kitchen waste out of the landfill. Adam Footer is a permaculture designer with a focus on soil building, food forestry, cover crops, water conservation and harvesting, and natural farming. He is a tireless promoter of bokashi to maximize the recycling of food waste and runs the website
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  1. Bra genomgång
    Niklas Hjelm, 14 april 2014

    En bra genomgång som tar en icke-flummig inställning till ett ämne som gärna tenderar att bli lite väl new age. Bokashi är ännu ett verktyg som vi kan använda oss av för att ge nytt liv till jorden genom att använda den energi som finns lagrad i våra rester. Lite synd att bilderna är svart och vita men tydliga genomgångar med bra referenser.

    / Niklas

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I have to thank you for writing this book Adam - FINALLY we have a well-researched, comprehensive guide to bokashi composting. I've already changed a few of my techniques based on your advice and my bokashi is decomposing faster as a result. Your information is thorough and your writing style is clear and refreshingly humble. You've really created THE step-by-step guide for making bokashi, and people lucky enough to pick up this book will have created a beautiful microbial inoculant for their gardens and houseplants in no time. -- Phil Nauta, author of Building Soils Naturally As we reach our teens in the 21st Century, it's clear that we must explore more and newer ways of reducing our waste output. We have already achieved great reductions in what enters urban landfill sites, and more efficient recycling. But what can we do in our own homes -- in our urban condos and apartment buildings? In this upbeat, informative book, Adam Footer reveals the Bokashi composting option, and shows us how to further reduce our food waste, turning it back into the Earth and enriching the soil as we do. His explanation of bacterial culturing is clear and simply stated. Whether you purchase a home Bokashi kit or build your own, following Footer's foolproof instructions, this is the manual for you. -- Mark Macdonald, West Coast Seeds

Övrig information

Adam Footer is a permaculture designer with a focus on soil building, food forestry, nitrogen fixation, cover crops, water conservation and harvesting, and natural farming. He is currently converting his suburban property into a functioning homestead using skills from his engineering background combined with permaculture principles. Adam has been researching and promoting bokashi composting for several years as an ideal solution for maximizing the recycling of food waste in any situation.


Introduction 1: Why Bokashi? 2: The History of Bokashi 3: The Science 4: How to Make Bokashi Bran 5: The Fermentation Vessel and How to Make Your Own 6: How to Compost Your Kitchen Waste with Bokashi 7: Using the Fermented Food Waste 8: Bokashi Leachate Conclusion Appendix A: Bokashi FAQs Appendix B: Case Studies Appendix C: Further Reading Appendix D: Works Cited and Notes Index About the Author