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Tagged with 'bokashi'

Tired of Trashy Compost? Pickle Your Kitchen Scraps with a Bokashi Bin


Tired of Trashy Compost? Pickle Your Kitchen Scraps with a Bokashi Bin!

Are fruit peels piling up, coffee grounds clogging your sink, and banana bread woes breeding bin-bugs? Fear not, composting comrades! There's a revolutionary weapon in the waste wars that doesn't smell like sour milk: the mighty bokashi bin!

Forget the soggy stench of traditional heaps – bokashi bin composting is like pickling for your leftovers. This indoor, odour-neutralising wonder lets you turn any kitchen scraps, from meat and cheese to veggies and eggs, into a potent fertiliser faster than you can say "allotment abundance."

But how does this magic work? It all boils down to friendly bacteria called bokashi bran. This sprinkle of sorcery ferments your food waste, not composts it, creating a rich, concentrated fertiliser in just 2-3 weeks. And unlike regular composting, you can do it all indoors, year-round, without attracting vermin or offending delicate nostrils.

What is a Bokashi Bin?

The bokashi bin is a Japanese system that pickles your waste (bokashi means fermentation) and is perfectly suited to small spaces. You need two bins (they can be kept indoors) and special bran inoculated with good bacteria.

What can you not put in a Bokashi Bin?

Avoid putting in bulky, non-food items such as cut flowers, compostable plastics, used tissues and food-contaminated paper. They take up space and won't add much value to your soil.

Can you put mouldy bread in a Bokashi Bin?

While rotten and mouldy foods will ferment in a Bokashi bucket, the spores can be bad for your health. So leave them out your indoor composter. 

Can you put tea bags in a Bokashi?

Tea bags don't tend to fully degrade due to the small plastic content. 

How often should you drain a BoKashi Bin?

Every 2 to 3 days. And add some sugar to feed to microbes (4 tablespoons).

Here's why UK gardeners are raving about bokashi bins:

  • Indoor Alchemy: Keep your composting undercover, even in a flat! Ideal for cities and chilly climes.
  • Speedy Success: Fertilise your soil in a fraction of the time compared to traditional methods.
  • Waste Warrior: Divert food scraps from landfill, reducing your carbon footprint and enriching your patch.
  • Odourless Oasis: No more nose-wrinkling odours – just a tangy, pickled aroma like fermented cabbage.
  • Nutrient Ninja: Bokashi compost is teeming with beneficial microbes, boosting plant growth and soil health.
  • Versatility Unleashed: Use it in soil mixes, top-dress your lawn, or brew tea for thirsty houseplants.

Ready to unleash the pickling power of bokashi? Here's what you need:

  • A handy bokashi bin: Choose from airtight buckets, sleek countertop caddies, or even DIY contraptions.
  • Bokashi bran: This magical mix of bran inoculated with friendly bacteria gets the party started.
  • Scrappy enthusiasm: Collect all your kitchen scraps, from fruit peels to coffee grounds, and toss them in!

It's that simple! Start reaping the benefits of bokashi composting today and watch your garden thrive with turbocharged, odour-free fertiliser. So ditch the smelly heaps and say hello to the future of composting!


Bonus Tip: Check out UK-based bokashi suppliers and online communities for more tips, tricks, and bokashi bin bargains!

Get Started with Bokashi Composting: The Quick and Easy Way to Compost at Home

Indoor Composting Bokashi Bin Bokashi Composting Kitchen Waste Compost

If you're looking for an easy and effective way to compost at home, bokashi composting is the perfect solution!


What is Bokashi Composting?

Bokashi composting is an easy, no-smell and less messy method of home composting that originates from Japan. It is a fermentation process where kitchen waste and organic waste are sealed in an airtight bokashi bin with a medium such as bokashi bran, then the finished product is an extremely nutrient-dense plant food that can be buried in a compost trench. This anaerobic fermentation process uses inoculated bokashi bran to ferment kitchen waste, including meat and dairy, into a safe soil builder and nutrient-rich tea for your plants. In addition, this type of indoor composting produces no bad odours and is a great way to reduce kitchen waste.

The Benefits of Bokashi Composting

Bokashi composting offers a variety of benefits, making it the perfect solution for those who want to compost without the smell and mess. This type of composting uses a bokashi bin and bokashi bran, which is specially formulated with beneficial microorganisms to ferment kitchen scraps quickly. The fermented material can then be used as an organic fertilizer in your garden or to feed your houseplants.
Bokashi composting also requires less work than traditional composting methods, as you don’t need to turn the compost pile every few weeks. It’s also great for indoor composting, as Bokashi is odourless and doesn’t attract pests like traditional composting does. Plus, since you can use any kind of organic waste in a Bokashi bin, you don’t have to worry about sorting through food scraps to find the right ones for composting.
Overall, Bokashi composting is a great way to reduce your waste and help the environment, while still being able to enjoy the benefits of composted soil.

How to Make Bokashi Compost

1. Start by gathering your supplies. You will need a bokashi bin, bokashi bran, and a supply of kitchen waste.
2. Place a layer of the bokashi bran in the bottom of the bin, followed by a layer of kitchen waste.
3. Repeat this process until the bin is filled, ending with a layer of bran on top.
4. Cover the contents with the lid and press down firmly to compress the material.
5. Water the contents lightly to help activate the fermentation process.
6. Keep the bin in a cool, dark place, such as a garage, and let it sit for two to four weeks.
7. Once your compost is ready, you can add it directly to the soil or use it as an inoculant for anaerobic composting.
Maintaining Your Bokashi Compost:
1. After each layer of scraps, add a thin layer of bokashi bran. This will help to keep odors to a minimum and accelerate the fermentation process.
2. To reduce odors, add some extra water when adding scraps to the bin and ensure that all food scraps are completely covered with bokashi bran.
When the bin is full, cover it tightly and set it aside somewhere in the house where it’s out of direct sunlight for ten days or so. Every other day, draw off the bokashi liquid.
After ten to fourteen days, the waste in the tub should be pickled thoroughly. It can then be dug into a fallow patch of the garden.
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