Garden and food waste
Introduction |
Create a low-waste garden |
Create your own compost | Worm
farming | Bokashi composting |
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Bokashi
composting
What is Bokashi
Bokashi is a compost starter. Bokashi is a Japanese term that means "fermented organic matter". It is a bran-based material that
has been fermented with EM (Effective Microorganisms) liquid concentrate and dried for storage. Bokashi is a pleasant smelling product which
you add to your bucket and which aids in the fermentation of the organic matter.
Bokashi is a unique way of composting kitchen food waste through the application of microbial "Compost-Zing" culture. Although
it has been around for a number of years, Bokashi is relatively new to the New Zealand market. Put simply, Bokashi is wheat bran which has
been mixed with molasses, water and Effective Microorganisms - a blend of yeasts and friendly bacteria. This fermented wheat bran is then
used in a composting bucket to pickle and preserve the organic matter you place inside. This differs from normal composting methods in that
you don't need to include paper and other fibrous materials, with the added benefit that you can compost meats, fish and cooked foods which
you wouldn't normally use due to vermin and odours.
Benefits in using Bokashi
Benefits include:
- quick results - compost can be produced within six weeks rather than three or more months of turning a compost pile
- no space is required - because all of the composting takes place in a
15-litre bucket, it is ideal for small houses, apartments, offices and
schools
- it keeps food out of the landfill and improves the quality of your soil.
Getting started
The process is easy and works like this:
- in the bottom of the bucket sprinkle a layer of Compost-Zing powder and
add food scraps
- for every 3cm of scraps, sprinkle a thin layer of Compost-Zing powder
- press layer down gently with a plate
- replace lid, ensuring it is sealed tight
- drain off any excess liquid that accumulates in the bottom bucket
regularly - dilute as required
- when your bucket is full, leave it in a warm place (out of full sunlight)
for seven to 10 days
- when the food smells like pickles, it is ready to be buried in the garden
- dig a hole about 30cm deep and cover food waste. Leave for a further seven to 10 days before planting directly above it.
What
can go in your bucket
Foods you can put in your bucket are:
- fresh fruit and vegetables
- prepared foods
- cooked and uncooked meat and fish
- cheese, eggs, coffee grinds and tea bags.
Do not add:
- liquids such as milk, orange juice and oils
- paper, plastic wrap and large bones (it can cope with small bones)
- shells from seafood.
Other useful information:
- an easy way to measure how much bokashi you need is to add one to two tablespoons per 2-litre icecream
container of food waste
- signs of good fermentation are production of juice, a sweet vinegar smell
and the presence of white fungal threads
- a bag of bokashi mixture will last the average family about two to three
months
- the juice collected at the bottom of the bucket should be drained every two to three days. Although it is great for your plants, it is
very potent and must be diluted accordingly. For direct soil applications, dilute 1:100. For foliar applications, dilute 1:1000 or pour neat
solutions to clean your drains
Where to buy Bokashi buckets
Visit the Bokashi New Zealand website
for more information about Bokashi and where you can buy a bucket
Updated - April 2008.
