Kenkashi is a small family owned business in the beautiful Blue Ridge Mountains of Virginia. We brew microbes for use in compost systems, home gardens, small and large farms and more. We believe in the power of microbes and their role in maintaining a thriving ecosystem.
Kenkashi was built from a concern for planet health, and empowering the average person to make ACTIVE contributions to the fight against climate change by easily composting ALL food scraps easily from home, using the bokashi method of fermentation composting. A huge driver of climate issues comes from rotting food in landfills, and soil may hold the answer to carbon sequestration, and reversing carbons effect in our atmosphere. Kenkashi's bokashi composting process encourages households to return all food -- including meat and cheese -- directly to the ground, using microbes and hemp to begin digestion and fermentation. No methane off-gassing, no loss of nitrogen, and a super nutrient rich compost ready for the garden in as little as a month!
We are interested in and encourage partnerships with all types of companies, big and small. Whether it's for schools, farms, educational programs, corporations, parks, or anything in between, we believe in working together to create a symbiotic relationship that does the most good.
We're small but mighty (just like microbes)
Cassie Wilson, CEO
Jason Anderson, Production Lead
Pat Stroud, Founder, Researcher
At Kenkashi, we believe that microbes have the power to help equalize and balance our footprint on the land. Our goal is to educate and raise awareness about the impact we have on our environment and inspire people to make positive choices starting with their soil.
Join us on our mission to make the world a better place, one microbe at a time.
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