Our EM bokashi kit includes accessories (masher, drainage tray, tap, cup, instructions).
The 20L Bokashi Bin is designed to sit inside your home such as under a sink or in a sheltered area outdoors. Keep it out of the sun and weather to prevent it becoming brittle and breaking.
Bokashi activator is sold separately, giving you the option of choosing 1kg grain/bran mix, 500ml to 1L locally made liquid activator or even make your own!
You will also find many recipes to make your own on the internet.
How it works
It uses a fermentation process which activates microbial activity to ferment organic waste, not compost it. The end result is a fermented food waste that can be placed directly into the soil. The Wyndywood Bokashi Bin compliments the use of our Vermihut worm farms because you can put the food waste that worms don’t eat such as acidic foods (citrus, onions, tomatoes etc) into the Bokashi Bin and recycle 100% of your kitchen waste. All meat products and dairy can also be put into the Bokashi.
All the microbes in the bokashi are naturally occurring and have a beneficial effect on the environment. They include yeasts and good bacterias similar to those found in probiotics.
Fermentation is an alternative sustainable method of recycling food waste compared to the dumping of food into landfill. This action reduces greenhouse gas emissions. Fermented waste retains all of its energy and most of the nutritional benefits and are more readily available for nutrient intake by plants. The microbes from fermented waste over time enhances soil quality, therefore producing greater plant yields and healthier, stronger plants.
The Wyndywood Bokashi Bin should only have a sweet/sour smell (similar to hops), not a rotting smell when fermenting.
At the end of every day, add your food waste and either spray bokashi spray or sprinkle a layer of the bokashi grain (approx 1/3 cup) over the untreated food waste and let the bin go to work.
Do this process until the Bin is full and then it's time to add the fermented waste to your garden and start over.