BOKASHI KITCHEN WASTE COMPOST BUCKET
Bokashi compost bucket enables you to make compost at home from your kitchen waste
and therefore help the environment by reducing landfill waste. |
By sprinkling a handful Bokashi (bran fermented with EM) each time kitchen waste is added to the bucket, valuable organic material can be derived. The added micro-organisms from the Bokashi ensure a complete fermentation process.
The Japanese word for good fermented organic material is Bokashi.
How to use the Bokashi kitchen bucket.
Bokashi compost can be made from
everyday kitchen waste that is cut up into small pieces and and can include meat
The fermentation process ensures that rotting and bad smells do not have a chance. Tapping-off the collected juices at the base of the bucket is recommended every 2 days.
1. Cut up vegetable
and green waste into small pieces.
2. Spread a small amount of Bokashi bran over the bottom of the kitchen-waste bucket.
3. Put a layer of kitchen waste into the bucket.
4. Spread a small amount of Bokashi over the kitchen waste.
5. Press the material down lightly (using a flat plate) and close the lid of the bucket.
6. Repeat this process until the bucket is full.
7. Draw off the liquid that has accumulated in the base of the bucket.
8 .Dilute this liquid at a concentration of 1:100 parts water. This can then be used as plant feed for house and garden plants. Or alternatively poured undiluted down the sink to clear pipes.
9. Leave the contents of the bucket to ferment for at least 2 weeks.
The contents of the bucket are ready to use after this time and has a sweet and sour smell. This bokashi compost can either be directly applied to the garden ( dug into trenches) or collected in a covered compost heap in the garden.
Download illustrated instructions for making bokashi
Why make Bokashi?
The organic materials must be air tightly packed so that a fermentation process
can take place whereby metabolic elements consisting of micro-organisms are produced.
This means that Bokashi compost, just like sauerkraut has a higher nutritional
value than organic substances that have not been fermented. Bokashi is suitable
for use as a soil improver and also as a nutrient in cattle fodder.
Bokashi is a source of nourishment for micro-organisms that grow in the soil. These establish themselves on a permanent basis in the soil, multiply and then dominate the harmful bacteria, viruses and fungi that are present. Bokashi has been traditionally used in Japan in order to increase the level of microbial diversity in the soil and provide plants with bioactive foodstuffs such as growth hormones, antibiotics, vitamins and amino acids.
This means that plants receive more essential energy and have an increased resistance to harmful bacteria and fungi. The neutral micro-organisms existing in a pathogenic soil that would normally choose the dominant harmful micro-organisms will now follow the EM effective micro-organisms. This means that the soil that initially was a potential cause of disease is now turned into a disease suppressing soil.
The value of Bokashi compost In contrast to other kinds of compost, Bokashi compost retains its energy.
Bokashi ensures the following:
The Effective Micro-organisms that are present in the Bokashi ensure the following:
The Benefits of Bokashi.
Below are a pair of photographs of two identical sets of bulbs, the bulbs on the right were planted with a layer of bokashi kitchen compost in the base of the vase, those on the left without, - as you can see, the results speak for themselves!