| Great for houses
and ideal for apartments,
the eco-friendly Bokashi
Bucket and EM Bokashi
eliminate the odours and
unpleasantness associated
with putrefaction and
decay. |
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| How
it works! The composting
process is one of fermentation,
which is like pickling
onions or gherkins in
a jar. The organic food
will NOT breakdown or
decompose while in the
bucket. This happens much
later once it has been
buried in the soil. |
| |
| Signs of good fermentation
- |
- Smell
- should smell similar
to that of pickles
or cider vinegar
|
- Visual
- occasionally a white
cotton-like fungi
growth may appear
on the surface. This
shows that a good
fermentation process
has occurred.
|
| How
to get started |
- Location - place
your bucket in a warm,
dry handy place to
the kitchen but not
in direct sunlight.
|
- Begin by sprinkling
a little Bokashi into
the bottom of the
bucket.
|
- Place your food
scraps or meal leftovers
in the bucket and
press down to remove
air. A plastic lid,
plastic bag or potato
masher does the job
fine. Sprinkle with
a handful of Bokashi
to coat evenly - 1-2
tablespoons.
|
- Repeat the process,
making sure there
is a coating of bokashi
every 3-4cms of food
scraps, until the
bucket is full, then
top up with a generous
coating of Bokashi.
|
- Leave to ferment
for approx a week
in summer and two
weeks in winter.
|
- Drain any residual
juice collected in
the bottom of the
bucket at least every
2 days. This can be
diluted 1:100 and
applied to the soil
or poured down the
drain if on septic
tank.
|
- Dig a hole/trench
in your garden, add
the fermented food
organics and mix with
some soil, then cover
with the remaining
soil. The EM fermented
compost is acidic
when first dug in
but neutralises after
7 -10 days. Bacteria
in the soil and compost
will start to break
down the food and
after about 2-3 weeks
all the food will
have decomposed.
|
| What
to compost? |
|
|
|
|
- Cooked and uncooked
meats and fish
|
- Cheese, eggs, bread,
coffee grounds
|
- Tea bags, wilted
flowers, tissue paper
|
| But
NOT |
- Liquids like milk,
juice or oils
|
|
|
|
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| Tips
and tricks |
- Cut up large vegetables
into smaller pieces
|
- Collect scraps on
kitchen bench during
the day so you only
add to the bokashi
bucket once a day
(aids anaerobic process)
|
- Buy two bucket sets
so that while one
is completing the
fermenting process
you can have another
one on the go
|
- Use bokashi juice
not only as liquid
fertiliser but is
great for the septic
system. Just pour
concentrated liquid
directly down kitchen
or bathroom drains
or the toilet. The
EM will help prevent
algae build up and
control odours
|
- When using as liquid
fertiliser in the
garden (full of nutrients
from the food organics
and is alive with
EM) use 1 tspn to
2-3 litres of water.
Do not apply directly
to foliage
|
- When burying the
fermented compost
be sure plant roots
do not come directly
into contact with
the compost as it
may burn the roots
particularly if the
plants are very young
|
- When using fermented
compost around trees
dig holes at 60 cm
intervals around the
drip line and bury
as before. The compost
will supply your plants
with a great food
source and will inoculate
your soil with useful
microbes for your
plants
|
- The juice cannot
be stored and must
be used within 24
hours after draining
from the bucket.
|
- Wash the bucket
thoroughly with water
at the end of each
batch
|
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| Visit the Sustainable
Living Centre to purchase
your bokashi buckets today! |
| |
| For more information
visit the Bokashi
website |
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