The Bokashi Bucket is a indoor biofermenting unit that turns your kitchen waste into rich soil conditioner. It is a practical and convenient alternative for people who don’t have space for a compost bin, but still want to reduce their waste.
How does it work?
Bokashi is a Japanese term that means ‘fermented organic matter’. It uses beneficial microbes to ferment organic waste rather than compost it. The end result is a fermented mass of waste that can go straight in soil. There is no need to compost, and it doesn't smell.
How do I get started?
Using the Bokashi Bucket is very simple.
- Place your kitchen waste into the bucket, then sprinkle a hand full of Bokashi grain mix over the waste and then close the lid.
- Repeat this layering process until the Bokashi Bucket is full.
- Drain off the liquid (Bokashi Juice) as necessary.
What can I put in my Bokashi Bucket?
- Vegetables and fruit
- Prepared foods
- Cooked and uncooked meat
- Coffee grounds
- Tea bags
- Wilted flowers
Materials to keep out of your Bokashi Bucket
- Garden and lawn clippings
- Pet faeces
- Plastic or other rubbish
- Milk, fruit juice and other liquids
As the kitchen waste starts to ferment, Bokashi juice will form in the bottom of the bucket. This should be drained off as it builds up. Simply use the tap at the bottom of the bucket to drain the fluid into a suitable container. Bokashi juice can be diluted with water and makes a terrific fertiliser for garden or pot plants. It can be poured down drains and it is safe to use in septic tanks.
Burying Bokashi compost
Burying Bokashi waste in the soil will supply the plants with a nourishing food source and condition your soil with enriching microbes. The micro-organisms in the Bokashi mix significantly accelerate the composting process.
To bury simply dig a hole or trench approximately 20–25cm deep. Add your Bokashi waste and mix in some soil and cover with the remaining soil. Alternatively you can add Bokashi waste to your compost bin.
Download our Bokashi Bucket fact sheet (PDF, 7.65MB) for more information.