I must tell you about Bokashi composting… This is a fermentation technique that was invented in either Japan or Korea, that allows you compost cheese, dairy, meets, onions, citrus, really anything organic. Note you will run into problems composting the above things using an aerobic method, because they tend to smell, inhibit bacteria (in the case of citrus), or rot (and attract various beasts). But with Bokashi, not only does it smell decent, but it also can preserve your organic wastes for months. After that, it has three possible destinations:

  1. The compost pile
  2. buried in the soil
  3. To be consumed by worms after de-acidification

Fermentation is done by (mainly) lacto bacillus bacteria who convert sugars into lactic acid. With Bokashi, you have to drain your buckets of the fluids in order to keep the fermentation process active. Now, the cool thing is that this vinegary stuff is fertilizer with a very low PH of 4 (enough to clean out your pipes and certainly kill your plants). So, when I use as a fertilizer, I mix 3 TBSP with about 2 gals of water.

Bokashi typically comes in bags of inoculated wheat bran, which you can purchase on this website. But when it runs out, you have to make your own. With $10 of wheat bran, a $27 bottle of EM1 off Amazon, some black strap molasses, and started making it. You’ll need a basin to mix this stuff and push the air out, but Bokashi has been pretty forgiving of O2 in general.

I have not had much success fermenting meats. They usually end up stinking. I think with enough Bokashi, I can get around this.

Bokashi is a powerful pre-composting process which is really easy once you get started.