I don’t want to produce ANY food waste. Cooked or otherwise. Yet it happens anyway, even with careful portions. Friends come over and visit, or I forget about meals I’ve cooked. There must be a better way than stuffing it into a plastic bag which get hauled out to a pile of more plastic bags that just sit there and take up space.

I’ve had my eye on a system of food-waste-handling called bokashi fermentation. The principle is I toss my cooked leftovers into the composter, sprinkle a layer of bokashi bran, and repeat until the composter bucket is full. The organisms in the bran ferment the scraps, and I must drain off the liquid every now and then, and then after two weeks’ time pass after the bucket is full, the contents of the bucket are ready to be added to the compost pile, or into the soil for “finishing.”

Food fermenter is here! by mehron is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International