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Composting > Fermenting
Valérie Dufort-Roy | Klish Way

Many associate composting with heavy turning, flies, and foul smell... In reality, composting is an economical and effective method to feed your garden rich natural fertilizer while diverting food waste from landfills, where it enters into anaerobic decomposition and releases methane, a great contributor to greenhouse gas. Compost piles are aerobic decomposing systems, producing carbon dioxide. With methane being 26 times more potent at heat-trapping than carbon dioxide, diverting organic matter away from landfills is a no brainer.

Passive and active composting require a well aerated bin where greens (garden waste, produce without sticker, eggshells) and browns (twigs, dried leaves, non-glossy paper) are superposed. Foul odor means an excess of moisture. Occasional flies are solved with turning and topping with a layer of shredded paper. Passive composting (“leave it alone” approach) yields compost in 6-18 months, while increasing turning frequency and monitoring humidity actively yields a more even compost in 3-6 months.
As you understand, animal products and grains are excluded from active and passive composting, since they would attract rodents and develop harmful bacteria. Bokashi fermentation process is the miraculous solution!

Bokashi bran is wheat or rice hulls exposed to inoculating bacteria which lower the PH of food scraps, preventing the growth of pathogen and allowing the fermentation of cooked and raw sea and animal products, dairies, grains… 100% of organic waste. The fermentation process requires a bucket with an airtight lid. A handful of bran is tossed at the bottom, and a spoonful is added every three to four inches of waste. To allow for proper fermentation, a plate is utilized to press on the waste. Once the container is full, another handful of bran is added. The container is left to “pickle” for three weeks, after which the content can safely be added to a compost pile.

Let’s recap! Along with home recycling, recycling plastic films at designated locations (Target, Stater Bros., Ralphs, etc.), and tweaking trash-producing consumption habits by buying bulk, bokashi fermentation and composting could literally eliminate what is left of your trash! In fact, in addition to downsizing our trash bin, my family rarely ever needs to take it out.

Want to try bokashi fermentation and/or composting? Solana Center for Environmental Innovation has 2 open spots for Del Mar residents in their Food Cycle program. Contact the experts (760) 436-7986 X700 https://www.solanacenter.org/resources/food-cycle-program/

 

 

 

 

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