FOOD & KITCHEN WASTE COMPOSTING
- INTRODUCTION
What Is Bokashi Kitchen Waste
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The most effective method of composting kitchen organic is done in an airtight container using Bokashi as an inoculants or compost starter. Bokashi is a Japanese term that means, “Fermented organic matter”. It is a bran-based material that has been fermented with biotechnology liquid product 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. Always store Bokashi in a warm dry place out of direct sunlight. |
| Picture : Bokashi set |
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2. APPLICATION
2.1 How To Use Bokashi Kitchen Waste System
The key of making good quality Bokashi kitchen compost is a little patience and a good understanding of the process. Please read the instructions supplied carefully and keep them in a safe place for future reference.
2.2 Location For Bokashi Kitchen Waste Bin
- In a warm situation is best.
- On a hard cupboard.
- Under the bench in the kitchen, in the laundry, somewhere handy for you to use.
- Keep the bucket out of direct sunlight.
2.3 Adding Your Kitchen Organic
- Begin by sprinkling a handful (20 grams) Bokashi into the bottom of the bucket.
- Place your food scraps or meal leftovers in the bucket and coat them evenly with some more Bokashi.
- Use approximately two handful (40 grams) of Bokashi to every 1 inch of food. (Stir meal leftovers with bokashi) Use more Bokashi when adding high protein foods such as meat, fish, cheese and eggs.
- Repeat this layering process until the bucket is full, top layer will be Bokashi.
- Press down to removes air on every application of kitchen organic. A plastic bag can be used for this.
- Try to keep the material as dry as possible as excess moisture in the bucket may cause odors during the fermentation process.
- Break up extremely large pieces such as cabbage stalks to assist fermentation.
- Drain the liquid frequently from the bucket. For use of this liquid see the section “using Bokashi Kitchen Waste Juice”
2.4 Food You Can Compost
Any kitchen organic including:
- Fresh fruit and vegetables
- Prepared foods
- Cooked and uncooked meats, and fish
- Other foods: cheese and eggs, bread, coffee grinds, tea bags and etc.
- Wilted flowers
- Tissue papers
2.5 Food To Leave Out
- All liquids such as milk and orange juices and oils.
- Paper and plastic wrap, meat bones.
2.6 The Bucket Set
The two buckets nest together. The inner bucket has drainage holes and a lid. An O’ring is placed on the inner bucket about 5~10cm from the top of the bucket. This allows the buckets to be separated easily, so that you can drain the liquid. Make sure to close the lid tightly every time you add food to the bucket. Remember Bokashi kitchen needs an airtight environment to do its job!
Once the bucket is full, store it away from direct sunlight in the washroom or shed. Let the material ferment for a minimum of 48 hours or preferably for up to 7 to 10 days.
A second bucket set is recommended to avoid breaks in collection and fermenting. Remember to drain the kitchen juice regularly during the fermentation period.
2.7 The Fermentation Process
The process in the bucket is one of fermentation, which is like pickling onions in a jar. The organic foods will not breakdown or decompose while it is in the bucket. So if you have a bucket that is fermenting with a pickling/vinegar type smell and looks the same when you put the food in the bucket, it is indicating that the fermentation process is still happening.
The amount and colour of the liquid drained will depend on the type of foods you have put into the bucket. Fruit and vegetables tend to release more liquid than other foods. Do not be concerned if little or no liquid is produced. The liquid can be used for:
- The garden:
This liquid contains nutrients from the food organic and is alive with beneficial microbes. To fertilize an existing garden or houseplants use a 1- teaspoon to 5 litres of water and apply directly to the soil. For trees and shrubs use 2 teaspoons to 5 litres of water. DO NOT APPLY DIRECTLY TO FOLIAGE.
- Around the House:
Pour the concentrated liquid directly into your kitchen and bathroom drains, toilets or septic system. The kitchen juice will help to prevent algae build-up and control odors.
The kitchen juice should be fermented at least three (3) days for activation and applied within a week after.
2.9 The Signs Of A successful Fermentation
The amount and colour of the liquid drained will depend on the type of foods you have put into the bucket. Fruit and vegetables tend to release more liquid than other foods. Do not be concerned if little or no liquid is produced. The liquid can be used for:
- Smell: Well-fermented food organic should have a smell similar to that of pickles or cider vinegar.
- Visual: Occasionally, particularly for longer fermentation periods a white cotton-like fungi growth may appear on the surface. This shows that a good fermentation process has occurred.
2.10 The Signs That All Is Not Well
- Smell: A young rotten smell indicates the process has failed.
- Visual: The presence of maggots or black or blue-green fungi indicates that contamination has occurred and the process has not fermented but putrefied.
2.11 Why The Fermentation Process Goes Wrong
- Not adding enough Bokashi
- Not replacing the container’s lid tightly after every use.
- Not draining the kitchen juice frequently from the bucket.
- Prolonged and direct exposure to sunlight and extreme temperatures (too hot or too cold).
2.12 How To Bury A Poor Batch Of Compost
- Find a spot in the garden, away from plants and dig a 30~35cm hole.
- Place 3 handfuls of Bokashi into the bottom of the hole.
- Tip the poor batch of compost into the hole and mix with some soil.
- Sprinkle another 3 handfuls of Bokashi onto the poor compost and fill the hole back in with soil.
2.13 How To Use Your Compost
- In Existing Gardens: Dig a hole/trench approximately 20~25cm deep add the fermented food organic and mix with some soil. Then cover with the remaining soil. The fermented compost is acidic when first dug in but neutralizes after 7 to 10 days.
Bacteria in the soil and compost will start to break down the food, and after about 2 to 3 weeks, all the foods will have decomposed.
Be sure plants roots do not come directly into contact with the compost as it may burn the roots particularly if the plants are very young.
- Trees: Dig deep holes 25~30cm deep at 60cm intervals around the tree drip line. Bury the fermented food in the holes as before. The compost will supply your plants with a great food source and inoculating your soil with useful microbes for plant growth.
Wash the bucket with water at the end of each batch.
Further inquires on the process, please contact:
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