Using your Bokashi Bucket
24.06.2016 in News
- Fruit and Veg
- Dairy products
- Meat and Bones
- Pizza, Burgers, Snacks
- Based foods, cakes
- Cooked food leftovers
- Spent flowers
- Pet Waste from small herbivores
No Thank You
- Bottles and cans
- Metal (foil, staples)
- Tobacco Ash
- Tea Bags
- Pet Waste from Cats and dogs
Before you start:
Fit the tap through the tap hole at the bottom of the bucket (s)
Fit the polystyrene leg into the recess in the white drainage tray and place, leg facing downwards, into the bucket.
Put a single layer of newspaper over the white drainage tray.
Instructions for use:
- Simply put your cooked and uncooked food scraps into the kitchen composter.
- Sprinkle a handful of Bokashi on top of the food waste each time you add food scraps (ideally, all food scraps should be covered with a small amount of Bokashi Bran).
- Press the material down using a flat instrument (like the base of a plate or a pan) to help expel any air.
Keep the lid shut at all times. This is an anaerobic composting system – the less air the better.
- Drain any excess liquid produced using the tap at the bottom of the bucket as often as possible. This allows the material to decompose at a quicker rate.
- When the bucket is full, close the lid tightly and leave to ferment for 2-3 weeks – this allows the fermentation process to finish off.
- In the meantime, while you’re waiting to start to fill your second bucket (if you bought a double kit!). When the second bucket is full, it’s time to empty the first bucket.
- Always rinse the bucket out before filling again.
What to do with the waste
Once finished, you can either:
- Add the waste to a home composter. For best results, keep the material covered with soil and other compostable material.
- Add the waste to a Wormery (but be careful not to overfeed the worms). If you’re adding the waste to a Wormery it is best advised to not add any further waste.
Dig a trench in the soil in your garden, add the waste and cover over.