Worms4Africa

DO YOU BOKASHI?

By Dee Nangle of The Big Green Directory

This article was first published in the Big Green Directory    

  

 I am the kind of person who likes useful gifts. I must have inherited that from my Mum. We love things like gardening/DIY equipment, plants, gadgets, gift vouchers to buy our own “needful things” and going to pantomimes!  

So, the look on my husbands face when I said that my latest “needful thing”/hint for a gift for one of the “honour your wife/mother of my child/birthday” days of the year, was an absolute picture when I said the words, “I would really really like a BOKASHI BIN”.  His reply was “A WHAT bin”?  looking very dubious about what this item was now going to bring to the family home. My two wormeries are one thing – he sees and appreciates the amazing products that these two precious bins yield, acknowledges that are an integral part of our recycling system, but what was I now getting us all into.  

Amazingly, everyone I have spoken to about a Bokashi bin asks the same question, so, as this is probably one the most amazing “new” HAVE-TO-HAVE items that any conscious homeowner can add to their toolkit of reducing the amount of kitchen waste we throw away daily, (and with which each of us could be making you the most amazing compost and natural cleaner), this is what a BOKASHI BIN is all about.     

   

What is a Bokashi Bin? 

   

The Bokashi Bin is a practical and convenient alternative for transforming kitchen waste into a nutrient rich soil conditioner. This unique composting system uses the revolutionary EM (Effective Micro-Organism) Bokashi to create the ideal conditions for airtight (anaerobic) composting, eliminating the odours and unpleasantness associated with putrefaction and decaying organic matter.  There are many different versions of this system, all of which use the same EM to biodegrade kitchen waste into incredible compost you can use in your gardens.  

How do you use a Bokashi Bin? 

If you wish to Bokashi successfully, you actually need TWO BINS.  One to use immediately, and when full, to allow it to stand and decompose and use the liquid from, and a second one to use while the first one decomposes and makes juice.  

The key to the success of this system is the specifically designed Bokashi Bin/Bucket, and the use of EM Bokashi.  Bokashi is a Japanese term that means “fermented organic matter. EM Bokashi is a pleasant smelling product made using a combination of sawdust and bran that has been infused with Effective Micro-organisms (EM).  

Obviously, your Bokashi Bin/Bucket will come with set up instructions from the supplier. Follow those and then:  

• Place a 3-4 cm layer of organic waste on top of the grate in the bucket/bin before coating evenly with a layer of EM Bokashi. Use approximately one handful of EM Bokashi to every layer of waste.

 

• Use more EM Bokashi when adding high protein foods such as meat, fish, cheese and eggs.  Press down to remove air after every application a spatula does a good job to compress the waste.  
• In order to reduce the oxygen and create the conditions for the anaerobic fermentation process to take place, ensure that the lid is closed tightly after each application.  A plastic bag can be used on top of the waste to further reduce exposure to oxygen).  
• Repeat this layering process until the bucket is full, and top-up with a generous layer of EM Bokashi.
• Once the bucket is full to capacity, let the contents ferment for a period of 10-14 days at room temperature, continuing to drain off the Bokashi Juice regularly. While this full bucket of waste is fermenting, begin the process again in your second bucket. Wash the Bokashi Bucket after each use.         
• Once the fermentation period is over, you will see that the food has been preserved and now has an appearance similar to pickles.
• Now the waste can be buried.
• If you have only one Bokashi Bucket the waste can be buried as soon as it is full, obviously the waste on the top has not had much or any chance to ferment, even so, the waste will still break down quickly because of the micro-organisms mixed in.
• With two Bokashi Buckets the waste gets extra time to ferment, you will get more of the valuable Bokashi Juice and it is more convenient, however, this wonderful composting system will still work with just one Bokashi Bucket.

 

What can you put in your Bokashi Bin/Bucket? 

You can compost almost every kitchen food waste including fresh fruit and vegetables, prepared foods, cooked and uncooked meats and fish, cheese, eggs, bread, coffee grinds, tea bags, wilted flowers and tissues. Do not include liquids such as milk and fruit juice, paper and plastic wrap, or meat bones.   

How do I know when I should transfer the contents of my Bokashi Bin into the soil? 

Bokashi Compost will look different to other compost that has decayed. As the food waste does not breakdown or decompose while it is in the bucket, much of its original physical property will remain and it will have a pickled appearance. Breakdown of waste will occur after it has been transferred to the soil.  

This is what it should look like before you bury the waste.  

 

Why should I bury the Bokashi Compost in the soil? 

Burying Bokashi Compost in the garden will supply the plants with a nourishing food source and condition your soil with enriching microbes. EM Bokashi has traditionally been used to increase the microbial diversity and activity in soils and to supply nutrients to plants.  

To bury the Bokashi Compost:  

• Dig a hole, add your fermented Bokashi Compost, mix with some soil and cover.

If you do not have a lot of  garden space you can create a Bokashi Compost Heap, by burying a large bottomless bucket with lid. Mix in a bit of garden soil each time you add more Bokashi Compost to the bucket.

 Or. you can use your Bokashi Compost in planter boxes, tubs or pots by placing it directly into the container for further fermentation and covering with soil.  Complete breakdown of waste will occur a few weeks after it has been transferred to the soil.  

Why is it so good for my garden?

 

Burying Bokashi Compost in the garden will supply the plants with a nourishing food source and condition your soil with enriching microbes.

The Bokashi Bin/Bucket composting system significantly accelerates the composting process of organic waste. Bokashi Compost is acidic when first dug in, but neutralizes after 7-10 days, so be sure plant roots do not come directly into contact with the compost, as it may burn the roots, particularly if the plants are very young.

 

Fresh compost can be stressful to new plants so it is best to wait two weeks before planting your favourite veggies, flowers etc.

 

What can I use the BOKASHI JUICE for?

 

The amount and colour of the Bokashi Juice produced will depend on the type of foods you have put into The Bokashi Bin/Bucket. Fruit and vegetables tend to release more liquid than other foods. Do not be concerned if little or no Bokashi Juice is produced.

 

Gardening:

 

Bokashi Juice can be diluted with water and makes a fantastic liquid fertiliser for the veggie , garden plants and pot plants.  To fertilise an existing garden or pot plants use 1 teaspoon to 2-3 litres of water and apply directly to the soil. For trees and shrubs use 2 teaspoons to 2-3 litres of water. Do not apply directly to foliage.  It is rich in nutrients and beneficial organisms that improve the health of the soil.

 

Cleaning:

 

It can be poured down kitchen and bathroom drains, toilets,  and it is safe to use in septic tanks. 

The microorganisms also break down slime and other organic matter in drains, helping to keep them clear and free of blockages, prevents algae build-up and controls odours.

Finally, when used for drains, it will help to clean up our water ways by competing with harmful bacteria. 

Bokashi Juice cannot be stored and must be used within 24 hours after draining from the bucket.

 

What (if any) problems can occur with a Bokashi Bin/Bucket and what can be done to remedy them? 

   

A successful Bokashi Bucket composting process has the following indicators:  

The smell:      Well fermented Bokashi Compost should have a smell similar to that of pickles or cider vinegar.  

Appearance: 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.  

 

Unsuccessful composting can be detected by the following results:  

The smell:      A strong rancid or rotten smell  

Appearance:  The presence of black or blue green fungi indicates that contamination has occurred and the process has putrefied.  

Useful Tips: 

• You can never add too much EM Bokashi; better too much than too little to ensure complete fermentation and good smelling compost.
• Only add fresh food waste to The Bokashi Bucket, never rotten or mouldy wastes.
•  Break or chop large waste into smaller pieces.
• Remember – the less air that comes in contact with the compost the better so compact the waste by pressing it down to remove air. A plastic bag can be used for this.
• Always close the lid tightly and drain the Bokashi Juice that accumulates at the bottom frequently.
• Do not add water, excessive amounts of fluids or place the bucket in the sun.
• Wash the bucket after each use.
• The Bokashi Bucket has been designed to be used with EM Bokashi. Used with other products may result in putrefaction rather than fermentation of food wastes.

This is a new approach to composting. Don’t be afraid to experiment with it until you get a feel for how this process can work for you. As one of my friends says to me: Born up a tree (bon aperitif)  

   

What are the causes of unsuccessful Bokashi Composting: 

If you have noticed any of the above signs it is probably the result of:  

• Not adding enough EM Bokashi
• Not replacing The Bokashi Bucket lid tightly after every use
• Not draining the Bokashi Juice frequently from the bucket
• Prolonged and direct exposure to sunlight or extreme temperatures

   

What should I do with the contents of the bin if this should happen? 

If your fermentation process has struck problems, find a spot in the garden, away from plants and dig a 30-35 cm 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 in with soil.  

    

USING YOUR BOKASHI COMPOST  

After the fermentation period is complete, the compost is ready to be planted. Bokashi Compost will look different to other compost that has decayed. As the food waste does not breakdown or decompose while it is in the bucket, much of its original physical property will remain and it will have a pickled appearance.   

To prepare your soil before planting, dig a hole or trench approximately 20-25 cm deep. Add your fermented Bokashi Compost and mix in some soil. Cover with remaining soil. For established gardens, dig the holes around shrubs or between rows of trees.   

If you have don’t have space to dig a new hole every time you empty your bucket, you can create a “Bokashi compost heap” by burying a large bottomless plastic bucket with a good lid (30 litres and above is ideal) up to its neck. Mix a little soil to each batch of Bokashi Compost that you place into the bucket, and replace the lid.   

You can use your Bokashi Compost in planter boxes, tubs or pots by placing it directly into the container for further fermentation. Fill 1/3 of the container with potting mix (new or used) then add the Bokashi Compost and mix with soil. Fill the remaining 1/3 of the container with potting mix and cover with a plastic bag to maintain anaerobic conditions. Wait two weeks before planting you favourite veggies or flowers, or transfer potting mix into smaller pots for planting.   

How to use BOKASHI juice 

The amount and colour of the Bokashi Juice produced will depend on the type of foods you have put into The Bokashi Bucket. Fruit and vegetables tend to release more liquid than other foods. Do not be concerned if little or no Bokashi Juice is produced.   

Bokashi Juice can be use for:  

The Garden – Bokashi Juice contains nutrients from the food waste and is alive with Effective Micro-organisms (EM) and makes a terrific fertiliser.   

Bokashi Juice 

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.   

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.    

When used in drains it will help to clean up our water ways by competing with harmful bacteria.   

Please! Please! make sure you don’t unscrew the tap more than 3/4 of a turn. More than this, will loosen central mechanism of the tap itself and cause issues.   

Uusing the BOKASHI Bucket. 

The Bokashi Bucket is a practical and convenient alternative for transforming kitchen waste into a nutrient rich soil conditioner. This unique composting system uses the revolutionary EM (Effective Micro-Organism) Bokashi to create the ideal conditions for airtight (anaerobic) composting, eliminating the odours and unpleasantness associated with putrefaction and decay.   

What you can compost  

You can compost almost every kitchen food waste including fresh fruit and vegetables, prepared foods, cooked and uncooked meats and fish, cheese, eggs, bread, coffee grinds, tea bags, wilted flowers and tissues.   

Do not included liquids such as milk and fruit juice, paper and plastic wrap or meat bones.   

STEP BY STEP  

Place a 3-4 cm layer of organic waste on top of the grate before coating evenly with a layer of EM Bokashi. Use approximately one handful of EM Bokashi to every layer of waste. Use more EM Bokashi when adding high protein foods such as meat, fish, cheese and eggs.    

Press down to remove air after every application. A plastic bag can be used for this.   

In order to reduce the oxygen and create the conditions for the anaerobic fermentation process to take place, ensure that the lid is closed tightly after each application.   

Repeat this layering process until the bucket is full, and top-up with a generous layer of EM Bokashi.   

Frequently drain the Bokashi Juice that has accumulated in the bottom of the bucket. You can dilute this Bokashi Juice (see instructions below) to make your own organic soil conditioner or tip it down the sink to help clean-up our waterways!   

Once the bucket is full to capacity, let the contents ferment for a period of 10-14 days at room temperature, continuing to drain off the Bokashi Juice regularly. While this full bucket of waste is fermenting, begin the process again in your second bucket. Wash the Bokashi Bucket after each use.   

Once the fermentation period is over, you will see that the food has been preserved and now has an appearance similar to pickles. The following indicates The Bokashi Bucket composting process has been a success:   

Smell:

Well fermented Bokashi Compost 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.   

Indications that the fermentation process has not been successful are:   

Smell:

 A strong rancid or rotten smell   

Visual:

The presence of black or blue green fungi indicates that contamination has occurred and the process has putrefied.   

If you have noticed any of these signs it is probably the result of:   

• Not adding enough EM Bokashi   
• Not replacing The Bokashi Bucket lid tightly after every use   
• Not draining the Bokashi Juice frequently from the bucket   
• Prolonged and direct exposure to sunlight or extreme temperatures   

If your fermentation process has struck problems, find a spot in the garden, away from plants and dig a 30-35 cm 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 in with soil.   

Using your BOKASHI compost  

After the fermentation period is complete, the compost is ready to be planted. Bokashi Compost will look different to other compost that has decayed. As the food waste does not breakdown or decompose while it is in the bucket, much of its original physical property will remain and it will have a pickled appearance. Complete breakdown of waste will occur a few weeks after it has been transferred to the soil.   

Suggestions for the garden:  

Burying Bokashi Compost in the garden will supply the plants with a nourishing food source and condition your soil with enriching microbes. The Bokashi Bucket composting system significantly accelerates the composting process of organic waste. Bokashi Compost is acidic when first dug in, but neutralizes after 7-10 days. Be sure plant roots do not come directly into contact with the compost as it may burn the roots, particularly if the plants are very young. Fresh compost can be stressful to new plants so it is best to wait two weeks before planning you favourite veggies, flowers etc.   

To prepare your soil before planting, dig a hole or trench approximately 20-25 cm deep. Add your fermented Bokashi Compost and mix in some soil. Cover with remaining soil. For established gardens, dig the holes around shrubs or between rows of trees.   

If you have don’t have space to dig a new hole every time you empty your bucket, you can create a “Bokashi compost heap” by burying a large bottomless plastic bucket with a good lid (30 litres and above is ideal) up to its neck. Mix a little soil to each batch of Bokashi Compost that you place into the bucket, and replace the lid.   

You can use your Bokashi Compost in planter boxes, tubs or pots by placing it directly into the container for further fermentation. Fill 1/3 of the container with potting mix (new or used) then add the Bokashi Compost and mix with soil. Fill the remaining 1/3 of the container with potting mix and cover with a plastic bag to maintain anaerobic conditions. Wait two weeks before planting you favourite veggies or flowers, or transfer potting mix into smaller pots for planting.   

How to use BOKASHI juice 

The amount and colour of the Bokashi Juice produced will depend on the type of foods you have put into The Bokashi Bucket. Fruit and vegetables tend to release more liquid than other foods. Do not be concerned if little or no Bokashi Juice is produced.   

Bokashi Juice can be use for:  

The Garden

Bokashi Juice contains nutrients from the food waste and is alive with Effective Micro-organisms (EM) and makes a terrific fertiliser. To fertilise an existing garden or pot plants use 1 teaspoon to 2-3 litres of water and apply directly to the soil. For trees and shrubs use 2 teaspoons to 2-3 litres of water. Do not apply directly to foliage.   

Around the House

Pour the concentrated Bokashi Juice directly into your kitchen and bathroom drains, toilets or septic systems. The Effective Micro-organisms (EM) will help to prevent algae build-up and control odour. It will also help to clean up our waterways by competing with harmful bacteria.   

Bokashi Juice cannot be stored and must be used within 24 hours after draining from the bucket   

Helpful Tips

  

• You can never add too much EM Bokashi; better too much than too little to ensure complete fermentation and good smelling compost.   
• Only add fresh food waste to The Bokashi Bucket, never rotten or mouldy wastes.   
• Break or chop large waste into smaller pieces.   
• Remember – the less air that comes in contact with the compost the better so compact the waste by pressing it down to remove air. A plastic bag can be used for this.   
• Always close the lid tightly and drain the Bokashi Juice that accumulates at the bottom frequently.   
• Do not add water, excessive amounts of fluids or place the bucket in the sun.   
• Wash the bucket after each use.   
• The Bokashi Bucket has been designed to be used with EM Bokashi. Used with other products may result in putrefaction rather than fermentation of food wastes.   
• This is a new approach to composting. Don’t be afraid to experiment with it until you get a feel for how this process can work for you.   
•  Look into community composting & gardening projects in your area.  

What is EM?

EM stands for Effective Micro-organisms. EM is a combination of various beneficial, naturally-occurring microorganisms from three main groups: phototrophic bacteria, lactic acid bacteria and yeast. These organisms are mostly found or used in foods, and they secrete beneficial substances such as vitamins, organic acids, chelated minerals and anti-oxidants when they are in contact with organic matter.  

Is EM safe / natural? 

EM is not synthetic, a chemical or genetically engineered. The organisms are completely safe to work with, and are useful in many applications in our homes. EM is particularly useful in converting organic waste into harmless and useful products. For turning organic waste into compost at home, the EM is applied in the form of Bokashi.  

What is Bokashi?

Bokashi is made by mixing food grade EM, molasses, water bran / sawdust. Once well mixed and 30% moist, the mixture is left to ferment for 1-2 weeks. When ready it has a pleasant sweet-sour smell.  

How should I store Bokashi? 

Bokashi should be stored in a closed container in a cool dark place.How does EM Bokashi work?   

The effective microorganisms induce fermentation, a process that breaks down the organic matter without objectionable or ‘bad / foul odours. 

How does EM / Bokashi benefit soil and plants?   

EM changes the soil microflora and fauna in such a way as to encourage disease suppressing conditions. The anti-oxidizing effects of the microorganisms pass directly to the soil or indirectly to plants, maintaining their NPK and CN ratio. This process increases the humus content of the soil, making it able to support improved plant growth and food production.   

Bokashi is a pleasant smelling product made using wheat bran that has been infused with Effective Micro-organisms (EM). Bokashi is, call it EM in powder form. EM is the abbreviation for Effective Micro-organisms. EM is a mixed culture of beneficial naturally occurring microorganisms, mainly lactic acid bacteria, yeasts, photosynthetic bacteria and actinomycetes. All of these are mutually compatible and coexist in a liquid culture. It consists of a combination of 70 to 80 different types of ‘good’ and beneficial micro-organisms (m.o.), contributing to a wide range of applications. EM Bokashi has traditionally been used to increase the microbial diversity and activity in soils and to supply nutrients to plants. EM liquid has lots of applications. It can be used as a compost activator and replace household cleaners. It has hundreds of applications in horticulture, agriculture, hotels and restaurants . For more information visit www.emamerica.com or mail tuinjong@yahoo.com for manual.  

This fermented wheat-bran mixture, Bokashi can also be used in a bucket system where food is literally pickled. The final product has a slight sweet/sour smell. It is often referred to as a type of ‘composting’ but it is actually an anaerobic fermentation process, resulting in a much different end product than that produced via composting. Many people like bokashi because it is very easy, and generally (bad) odour-free. All that is needed is a bucket (with lid), some special bokashi mix, and of course some organic waste.  

Sprinkle a handful of Bokashi over the holes in the bottom of the top bucket of the Kitchen Composter before putting in the first layer of waste.  

Sprinkle a hand full Bokashi after every layer of kitchen waste that goes into the Kitchen Composter. The process works best if the food is cut or broken into smaller pieces and kept quite dry. If time for chopping up stuff is a problem it is better to still put the waste into the bucket system rather than sending it to the dustbin to eventually end up on the landfill! It will not cause a train smash if the pieces are still big like the butternut in the bottom right hand corner of this picture.  

The process inside the kitchen composter is anaerobic and the bucket must not be opened too often. It is a good idea to first collect some waste in an old ice cream container. Once it is full the contents can then be decanted into the bucket. Remember to sprinkle Bokashi on top every time that new waste is added. Compress the mix. A plastic shopping bag on top of the waste helps to keep the contents anaerobic makes it easy to press the contents down.  

Repeat this layering process until the Kitchen Composter is full. Drain off the liquid (Bokashi juice) from the tap in the recessed base of the Kitchen Composter into a suitable container.  

This liquid can be watered down 1:100 and fed to plants. It is rich in nutrients and beneficial organisms that improve the health of the soil and plants. It can also be used to take away offensive odours in drains. The icroorganisms also break down slime and other organic matter in drains, helping to keep them clear and free of blockages.  

Bokashi Compost will look different to other compost as the food waste does not break down or decompose while it is in the bucket. It retains much of its original physical properties and will have a pickled appearance. Breakdown of waste will only occur after it has been transferred into the soil or compost heap.  

Once the Kitchen Composter is full to capacity, the waste can be used in your garden. It can either be buried in the garden or in the compost heap. When and only when, the fermented waste comes in contact with soil or compost, the decomposing process will start.  

Obviously the waste on the top will not have had much chance to ferment, but even so, the waste will still break down quickly because of the micro-organisms mixed in. The fermented waste from your Kitchen Composter can also if necessary be stored for several months in an airtight container until you are ready to use it.  

How to apply the fermented waste in your garden 

  

Step 1:

 

Dig a trench if you want to plant a row of vegetables. The trench should be at least spade depth. Loosen the bottom of the trench with a garden fork. Put some fermented kitchen waste from your bokashi bin or airtight container where you stored your fermented waste into the trench. If planting a tree or shrub dig a hole and do the same.  The fermented waste can also be buried in your compost heap speeding up the composting process and introducing all the benefits of EM to your compost.  

PLEASE NOTE:

EM –multi should still be used for your compost heap to ensure that there are enough effective micro-organisms for the other organic waste in the compost heap.  

Step 2:

  

Cover with the soil coming from the trench. Put all the soil on top of the waste exactly in the same spot where you dug the trench even if it makes a slight ridge because the soil will sag eventually. Water well once you have closed your trench. Apply good compost preferably compost containing more Effective Micro-organisms (EM) to the soil if it is not in a good condition like to much clay or too sandy before watering it. Let the prepared bed mature for a week or so. Now you are ready for planting. The micro-activity in the soil will attract more good organisms all improving the structure of the soil to the benefit of all the plants that will be growing in that spot.  

The EM in the Bokashi will also improve conditions inside the plants to such an extent that they attract less pests and diseases and the products also have a longer shelve life. The internal conditions of the plants can be further improved by using other EM applications.