Home Bokashi Making

With the Bokashi kitchen bucket, you ferment your own kitchen waste in the house. By mixing kitchen waste with Bokashi starter and keeping it sealed in the kitchen bucket, a valuable organic material is created. The Effective Micro-organisms present in the Bokashi starter ensure that the fresh kitchen remains 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.

Method
– Cut the kitchen waste into pieces of maximum 5 x 5cm.
– Divide a small amount of Bokashi starter on the grid of the Bokashi kitchen bucket.
– Apply a layer of approx. 5 cm of fresh kitchen waste.
– Sprinkle another handful of Bokashi starter on the kitchen waste and press everything firmly.
– Close the Bokashi kitchen bucket securely with the lid.
– Repeat this process until the bucket is full.

Drain the collected juice daily or every other day. It can take about a week before the first liquid can be drained. The amount of moisture depends on which remains are processed in the bucket. A lot of fruit, for example, gives a lot of moisture. Draining is important because Bokashi does not like wet feet.

Bokashi juice is a kind of superfood for plants because it contains nutrients and useful microorganisms. It is quite acidic. Dilute the Bokashi juice therefore at least 1/100 with water (that is 10 ml on 1 litre of water). It is best to use the drained juice immediately. In the toilet/drainage pipes it works as a preventive and natural cleaning. Another advantage!

– Let the Bokashi kitchen bucket ferment for another 2 weeks with the lid closed. The top layer still needs time.
– The Bokashi is ready when it has a sweet and sour smell. The kitchen remains have hardly changed in structure and appearance.
– Process the Bokashi directly in the soil or enrich the compost heap with it. Process approx. 1 kg Bokashi/m2 on (up to max. 2 kg/m2 on poor soils) per year. Soil life such as bacteria, fungi and earthworms digest the Bokashi. The nutrients that are released are absorbed by the plants.