Bokashi Eco Bin 15L (Kitchen Waste Composter)

Pre-order required. Suitable as indoor composting

Bokashi composting is an anaerobic fermentation process that relies on inoculated bran to ferment kitchen waste, including meat and dairy, into a safe soil builder and nutrient-rich tea for your plants

You can use the handy spigot in the Bokashi bucket to drain the liquid which is an inevitable byproduct of this composting process. This liquid is also known as ‘Bokashi tea’ and is an invaluable asset for your houseplants since it’s packed with nutrients.

Nearly all food waste can be composted in the bokashi composting. Suggest vegetables and fruits scrap only, meat have a strong smells when composting

Materials: PP
Colour: Brown
Capacity: 15L (which is approximately 2 weeks worth of kitchen scraps for a small family of 3)

The set: Comes with a complete set of tools for ease of use:

1) Liquid draining sieve

2) Levelling trowel

3) Bokashi bran scoop

4) Bokashi liquid draining cup

STEP ONE:

• Place a small amount (a couple of spoonful) of bokashi into the bottom of the bucket. If you have no drainage, start with an inch or so of shredded newspaper, then add the bokashi.
• Add your first layer of food scraps. Cutting them into smaller bits, say an inch or so long, will help speed things along and keep air pockets from forming. You can add almost all food waste including cheese, meat, fish, salad with bits of dressing, eggs, eggshells, bones etc. Food with white mold can be added but leave food with green or black mold out.
• Sprinkle a small amount, a tablespoon or so onto the top of the layer. Press it down with a potato masher or something to eliminate air pockets.
• Put a plate or some other barrier on top of the scraps to keep air out and put the lid back on the bucket.
• Every other day or so drain off any excess liquid that has accumulated. You can pour this down the sink or toilet – it will improve your drains. You can also dilute it 100 to 1 and use the diluted liquid to water your plants.
• Repeat. Remove your plate, add scraps, sprinkle with bokashi, press, apply plate and seal until your bucket is full. Let the full bucket sit sealed and undisturbed for 1-2 weeks or more. Keep removing excess liquid as it sits if you have a drainage system in your pail.

STEP TWO:

• Dig a hole or trench about 8-12 inches 20-30 cm deep. This hole should not touch plant roots. Bokashi is quite acidic. It needs a couple of weeks in soil to neutralize before plant roots are safe.
• Pour the fermented bokashi bucket into the hole and mix with the soil. Cover with 6-8 inches 15-20 cm of soil.
• Plant into the bokashi enriched soil 2-4 weeks after it has been buried.