The Bokashi container is suitable for fermenting larger quantities of food waste or garden waste. Also ideal for restaurants, care institutions, residential groups, etc.
Woody stems ferment better if they are crushed with a shredder, for example. The Effective Micro-organisms present in the Bokashi starter ensure that the fresh kitchen residues present ferment instead of rot. Rotting and stench are not given a chance in this fermentation process. In exchange, you get good nutrition for the soil life.
A starter set Bokashi container contains a container (120 litres), iron grid, drain tap and 4 items of Bokashi starter (a 2kg).
1. Cut the kitchen waste into pieces of maximum 5 x 5cm.
2. Divide a small amount of Bokashi starter onto the grid of the Bokashi container.
3. Place a layer of approx. 5 cm of fresh kitchen waste in the container.
4. Sprinkle another small amount of Bokashi starter on the kitchen waste.
5. Press the kitchen waste firmly.
6. Close the Bokashi container securely with the lid.
7. Repeat this process until the container is full.
8. Drain the collected juice daily. It may take about a week before the first moisture can be drained.
9. Let the container ferment for another 2 weeks with the lid closed. The upper layer still needs time.
10. The Bokashi is ready when it has a sweet and sour smell. The kitchen remains have hardly changed in structure and appearance.
11. This can now be incorporated directly into the soil of the garden or stored with the other compost, for later incorporation.
The guideline for the amount of Bokashi to be processed is: approx. 1 kg Bokashi/m2 on (up to 2-3 kg/m2 on ‘bad’ soils).
The drained Bokashi juice can be used as food for house and garden plants. Dilute the Bokashi juice 1/100 with water. Use the drained juice immediately, do not store it. In the toilet/drainage pipes it acts as a natural cleaning/unblocker/deodorizer.