How to make kitchen bokashi (bucket with tap)

HOW TO MAKE KITCHEN BOKASHI 

(IN AN AIRTIGHT BUCKET WITH TAP)

IF your barrel/bucket has a drainage shelf and a tap

1. Chop up big pieces of food waste (to reduce airpockets — air is bad!)

2. 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)

3. 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 shredded newspaper or used kitchen tissue.

4. When bucket is full, seal and leave for a week. Then it can be:

– added to a planting container

– dug into a garden bed

– added to garden compost

5. Drain liquid from tap regularly (twice weekly at least)

– Dilute 1:100 (1 dl in a 10 liter watering can)

– Spray on plants/use as liquid fertiliser or use to clean your drains!

– Use it immediately or keep for up to a week in a sealed water bottle in the fridge

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 unreasonably 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.