A Bokashi bin is a type of composting that originated in Japan. It uses a special mixture of microbes to ferment or ‘pickle’ your organic waste and turn it into compost that you can dig into your garden or add to your compost bin or worm farm for futher breaking down.
A bin with holes is placed inside another bin and sealed because the fermentation process needs no oxygen. Store the bins in a warm place away from the sun.
Unlike other compost systems, Bokashi takes 100% green (nitrogen) materials. It is a way to easily compost all your food waste without worrying about collecting carbon (brown) materials. Plus you can add things that cannot go in a worm farm or compost bin. You add things like fruits, veggies, coffee grounds, tea bags, cooked foods like bread and pasta, and even things like cheese, eggs, meat, fish, and small bones. Avoid liquids such as dairy, juice, oil, soups, and large meat bones.
Bokashi Zing is a mixture of bran or sawdust, molasses, and effective microorganisms (EM) that helps to ferment the organic waste in the bin. It’s a bit like a yoghurt starter, is natural and stops the bokashi from smelling by fermenting the contents. You will sprinkle the Zing on top of the food scraps. Find out more in the next step!
As part of the process, the bokashi will make a liquid. The amount and colour will vary depending on what you have added. Empty it every day or so and dilute it at a ratio of 1:100 (3 tablespoons to 5 litres of water). Use it as a fertiliser on your garden or for your indoor plants.
After 14 days, you will need to compost the fermented food waste further before using it. Follow these steps: