Paul Gale-Baker, from Sustainable Macleod, tells you all you need to know about Bokashi bins.
It’s important to realise that a Bokashi bin doesn’t compost. Rather, the food is fermented using the Bokashi ‘bran’ that you sprinkle over each layer. This is wheat-based, containing a powerful microbial mix which ferments the food waste anaerobically. That means the bin can be completely sealed with the lid so no odour escapes.
Here are 9 tips when using Bokashi bins:
- Bokashi bins are designed to be used indoors – don’t put in the sun.
- Use the Bokashi bin for foods that can’t go into a worm farm or compost system – cooked food, meat (cooked and uncooked), citrus peels/onion skins, chillis, egg shells and dairy.
- Cut food scraps up into 5 cm size bits.
- Press the scraps down (an old potato masher from the Op Shop works well).
- Sprinkle the bran mix lightly – too much doesn’t help – use a little more bran mix if you are adding more protein.
- Keep the lid tightly closed.
- Drain off the liquid through the tap – this is great on the garden when diluted (1 teaspoon of juice with 2-3 litres of water and apply directly to the soil. To fertilise trees or shrubs, dilute 2 teaspoons with 2-3 litres of water) – great for the garden!
- When the bin is full, bury the contents in the garden or in your compost bin.
- The fermented contents add a fabulous rich mix of microbes and nutrients to the garden.