How to bokashi like a pro

Prevent food scraps from being wasted by throwing them into a bokashi bin.

To reduce food waste in our kitchen, we use the Bokashi system because unlike other composting options, you can put most (although not all) foods into the Bokashi.

Try not to open the Bokashi bin too often (once a day is fine) because the less air that gets in the better. We have a small bucket on the kitchen counter that we put scraps into throughout the day, and once it is full, it is emptied into the bigger Bokashi bin. This is followed by a sprinkling of a handful of Bokashi bran, and then everything gets squashed down with a potato masher, making more space in the bin and getting the juice and air out. Then it gets closed and put back in its place in the kitchen.

Yes, the kitchen, because it doesn’t smell. If the lid is sealed properly, there should be no smell coming from it. The bran also prevents rotten food smells, because instead of composting, it ferments, or pickles, the food waste. There is obviously an odour, but nothing unbearable.

We work on the 2-bin system; once the first bin is full, we leave it alone while we fill up the second bin. Only when the second bin is full do we empty the contents of the first bin into a huge drum that has been dug into the veggie garden. The contents are covered with soil, and the composting begins.

Before we empty the bin, we drain the Bokashi juice using the little tap on the bucket. The juice can be used to fertilise your garden, but it is extremely acidic, so does need to be diluted.

And then the whole process starts again!

For more information about the Bokashi system, including what can and can’t be included, and directions for diluting the Bokashi juice, visit Earth Probiotic’s website or Facebook page – they have great info and tips. You can also follow them on Twitter.

On May 25th, 2017, posted in: How to, News by , ,

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