With the Bokashi kitchen bucket, you ferment your own kitchen waste in the house. Collect your kitchen waste in the airtight bucket and sprinkle the layers of waste with Bokashi starter.
The Effective Micro-organisms present in the Bokashi starter ensure that the fresh kitchen waste present ferments instead of decaying. Rotting and stench are not given a chance in this fermentation process. In exchange, you get good nutrition for the soil life. A set of Bokashi kitchen buckets consists of two buckets, a pestle, a collection tray, a measuring spoon, a manual and 1kg bag Bokashi bran
1. Cut the kitchen waste into pieces of maximum 5 x 5cm.
2. Divide a small amount of Bokashi starter onto the kitchen bucket grid.
3. Put a layer of fresh kitchen waste in the bucket.
4. Distribute a small amount of Bokashi starter again on the kitchen waste.
5. Press the kitchen waste firmly.
6. Close the Bokashi kitchen bucket securely with the lid.
7. Repeat this process until the bucket is full.
8. Drain the collected juice daily. It may take a week before the first liquid can be drained.
9. Leave to ferment for at least 2 weeks.
10. The Bokashi is ready when it has a sweet and sour smell. The structure and appearance of the kitchen remains have hardly changed.
11. This can now be incorporated directly into the soil of the garden or stored with the other compost, to be incorporated later.
The guideline for the amount of Bokashi to be processed is: approx. 1 kg Bokashi/m2 on (up to 2-3 kg/m2 on ‘bad’ soils).
The drained Bokashi juice can be used as food for house and garden plants. Dilute the Bokashi juice 1/100 with water. Use the drained juice immediately, do not store it. In the toilet/drainage pipes it acts as a natural cleaning/unblocker/deodorizer.