How to make kitchen bokashi IF your bokashi bucket or barrel does not have a drainage shelf and a tap.
1. Line the bottom of the bucket with a THICK layer of absorbent, compostable material — shredded newspaper, rice husks, coconut fiber.
2. Chop up big pieces of food waste (to reduce airpockets — air is bad!)
3. Add your food waste to bucket
– After each layer, sprinkle bran (2 spoons, or a small handful)
– If layer includes meat/dairy/fish, add more bran
– PRESS IT DOWN
– Close bucket (try not to open it more than once a day)
4. If your bucket is too WET (you see condensation or water drops on the underside of the lid) or it starts to smell “off”, add more shredded newspaper and used kitchen tissue.
5. When bucket is full, seal and leave for a week. Then it can be used either
– added to a planting container
– dug into a garden bed
– added to garden compost
Keep waste dry
Keep air out
Can’t overdo the bran (250g minimum for 30 liters)
– Bokashi has a light vinegary smell. If it smells too strong, add tissue or shredded newspaper to absorb excess moisture.
– Bokashi does not turn to soil during fermentation — this happens when you add it to a plant pot, garden bed or compost.