Follow this guide to getting started with bokashi composting to get the best out of your kitchen composter :[quote]The bokashi bin’s so easy to set up and use, it really adds very little extra time to your daily routine and it’s so satisfying to know that all those food scraps are going to such good use.[/quote]
The kit includes:
- A bokashi indoor composter complete with drainage tap, lid, handle and inner drain tray
- A scoop/drain tray to collect excess liquid
- A plastic press to compress the material down
- 600g of bokashi bran (about 2 months supply)
Please note: The Bokashi Kitchen Waste Composter holds on average 2 weeks worth of food waste, which will take approximately 2 weeks to break down. Therefore, we recommend that 2 of these composters are purchased and used in rotation.
Before use, fit the tap to the bokashi bin. Make sure you put 1 rubber washer on the inside and outside of the container and tighten the plastic bolt just enough to create a watertight seal. Insert the inner drain tray and you’re ready to add organic kitchen waste.
- Add your food scraps, whether cooked or uncooked, to the bokashi bucket.
Tip: Organic waste will compost more effectively if cut into small pieces.
- Sprinkle a small handful of bokashi bran on top of the food scraps. Ideally, all the waste should be covered with bokashi bran.
- Press the material down lightly using the plastic press supplied with your kit or a small plate. The fermenting process is anaerobic and this will help extract air from the organic matter.
- Keep the lid on tight at all times – the less air, the better.
- Draw off any excess liquid produced using the tap at the base of the bucket approximately every 2 days. This allows the waste to break down at a quicker rate.
Tip: Dilute the bokashi juice at a rate of 1:100 parts water. This can then be used as plant feed or poured undiluted down the sink to prevent algae build-up and control odours.
- Repeat the process until the bokashi bin is full.
- Once the bucket is full, leave it with the lid on tight for around 2 weeks. This allows the fermentation process to work its magic. Excess bokashi juice should be drained off at regular intervals throughout fermentation.
Tip: In the meantime, you can start filling your second bucket if you have one. When the second bucket is full, empty the first. Give the bucket a good rinse before filling it again.
- After 2 weeks the bokashi compost is ready to use. It can either be directly dug in to the garden or added to your compost heap. See Bokashi and your Garden for more information.
Tip: If you want to add a full bucket of fermented bokashi waste to your compost bin, spread it thinly on the heap and ideally cover it over with a shovel full of soil. Emptying the bucket as a solid mass will slow down the composting process.
- Click through the slideshow:
- Download the Free Bokashi Composting Instructions PDF Leaflet from EM Naturally Active.