Bokashi

Bokashi is a bran-based material made by using EM to create a pleasant smelling product, which you can add to your bucket. Always store EM Bokashi in a warm, dry place out of direct sunlight. A kitchen cupboard is ideal.

 

Try not to generate waste when you cook and eat. Make a point of only cooking and preparing what you need and store any leftovers from a meal in an airtight container in the refrigerator. When you do generate organic kitchen waste think of it as a natural resource that can be returned to nature benefiting you and your garden or even a neighbour.

 

The key to making good quality Bokashi kitchen compost requires a little patience and good understanding of the process. Please read the instructions supplied carefully and keep them in a safe place for future reference.

In a warm situation is best. In the hot water cupboard, under the bench in the kitchen, in the laundry, somewhere handy for you to use. Keep the bucket out of direct sunlight.

 

Add any kitchen organics including meat, fish, eggs, bread etc., then add a handful of EM Bokashi and mix with a spoon to coat the food. Add more Bokashi if required, particularly if there is a strong unpleasant odour. Always add fresh kitchen organics when ever possible, not old rotten material.

 

Try to keep the material as dry as possible as excess moisture in the bucket may cause odours during the fermentation process.

 

Break up large pieces to assist fermentation. Use sufficient Bokashi to apply a thin cover over each new layer of kitchen organics. Press down to remove air on every application of kitchen organics. EM Bokashi works best without air. Drain the liquid from the bucket frequently and use as a liquid fertilizer around your garden on the same day. It is best diluted in a 1:100 water mix before applying.

 

Make sure the lid is properly sealed to keep the bucket air tight at all times and the kitchen organics are firmly pressed down to exclude as much air as possible. A plastic bag can be used to press the kitchen organics down and keep the surface covered.

 

The composting is a fermentation process, which is like pickling onions or gherkins in a jar. The organic food will not breakdown/decompose or change while it is in the bucket. So if you have a bucket that is fermenting with a pickling/vinegar type smell and looks the same when you put the food in the bucket, this is okay, composting is still happening.

 

Dig a trench/hole in the garden 20-25 cm deep. Tip the compost in, mix it with a little soil and then cover with approx. 10-12 cm soil. The bacteria in the soil and compost will start to break down the food and after about 4 weeks all the food will have decomposed. Alternatively you can add it to a bottomless bucket with good lid that is buried up to its neck in the soil. Mix a little soil to each batch of compost that you place into the buried bucket. The compost will supply your plants with a great food source and inoculating your soil with useful microbes for plant growth. Wash the bucket between each batch.

 

Yes if you have a worm farm, add a handful of Bokashi to help condition your can and improve the performance of the worms.