Bokashi, an ancient Japanese style of composting, embraces a traditional, efficient way to create new soil while maintaining cleanliness in the process. Thanks to Vanrdra Thorburn and her Brooklyn-based company Vokashi, New Yorkers can try their hands at this ancient practice while cutting down on food waste and providing fresh soil for community gardens and public green spaces.
“Bokashi is the Japanese method of fermenting organic matter,” Thorburn explains. “It is the first phase of a two-phase process. The second phase is the actual composting in gardens. So anyone can ferment their organic matter as long as they have a microbial starter and airtight bucket.” Continue reading