Item number: 380073322078 View all from EM Agriton > View more: Gft-waste > Fermenting instead of composting! With the Bokashi kitchen composter, you ferment your own kitchen waste indoors. By mixing kitchen waste with a little Bokashi-starter (which is available for purchase), valuable organic material is created. The added Effective Microorganisms in the Bokashi-starter ensure that the fresh GFT waste ferments and does not rot. Dimensions of the bucket: 34*24*24 cm How to use this kitchen composter You can make your own GFT-Bokashi from finely chopped kitchen waste and any other type of plant residues. With proper fermentation, rot and stench stand no chance. Preparation: Cut GFT waste into small pieces. Spread a small amount of Bokashi-starter on the bottom of the kitchen composter. Place a layer of fresh GFT waste in the composter. Spread another small amount of Bokashi-starter on top of the GFT waste. Press down the GFT waste. Close the Bokashi kitchen composter tightly with the lid. Repeat this process until the composter is full. Drain the collected liquid daily. This liquid can be used as plant food for houseplants and garden plants. Dilute the Bokashi liquid with 100 parts water. Let the GFT ferment in the Bokashi kitchen composter for 1-2 weeks. The GFT-Bokashi is ready when it has a sweet-sour smell. This can now be directly incorporated into the garden soil or stored with other compost for later incorporation. Practical use of GFT-Bokashi is further explained in this brochure. Value of GFT-Bokashi In contrast to regular compost, the energy in GFT-Bokashi is preserved. Bokashi provides: Good nutrition for soil life. Detoxifying effect on the soil. A good living environment for microorganisms. Faster availability of absorbable nutrients for the plant. The Effective Microorganisms present in Bokashi ensure: The production of all kinds of important bioactive substances, such as enzymes, natural antibiotics and growth hormones, vitamins, and antioxidants. A shift towards a constructive, disease-suppressing soil. Greater microbial diversity and activity. Why ferment instead of compost? If done correctly: - Ideal for Eco-People with a small garden, terrace, roof garden, or balcony. - No mold development. - No unwanted seed dispersal. - Even persistent plant roots cannot re-root (e.g., Ground Elder or Aegopodium podagraria). The practical set of 2 includes two composting buckets at once: while the full Bokashi "rests" for at least 14 days, you put the second one into operation. Scope of delivery: 2 x Bokashi container Starter must be ordered separately (600 g for approx. 2 months) Measuring cup Instructions. Material: PP, light gray. Dimensions: approx. 32/26/38 cm (WxLxH) Capacity: 18 l Kitchen bokashi is made from small pieces of kitchen waste in the special Bokashi bucket. The organic kitchen waste is collected as usual in the bucket in the kitchen, sprayed with a little EM (Effective Microorganisms) dilution after each addition, and always sprinkled with a touch of ceramic powder. Approximately every two days, you put the waste into the Bokashi bucket and press it firmly. As long as the bucket is not completely full, the contents of the Bokashi bucket are weighted down with a sandbag and covered (a scoop of sand in a plastic grocery bag), so that the fermentation is affected as little as possible by oxygen. Product specifications Bokashi - Design kitchen composter - 9.6L - Set of 2 - Vanilla Item description Bokashi - Design kitchen composter - 9.6L - Set of 2 Item number 380073322078 Version Vanilla Product type Bokashi Complete Set Country of origin Netherlands Digital brochure5.pdf BOKASHI What is Bokashi? Bokashi is the Japanese word for 'well-fermented organic material'. The organic residues are fermented airtight for an optimal fermentation process, creating useful metabolic products from microorganisms. Thanks to Bokashi, you can turn your own organic residues into an optimal soil improver. Why Bokashi? Traditionally in Japan, Bokashi is used to increase microbial diversity in the soil and provide plants with bioactive nutrients, such as natural antibiotics and growth hormones, vitamins, and amino acids. Plants thus gain more essential energy and greater resistance to harmful bacteria and fungi. The neutral microorganisms that previously favored the then-dominant harmful microorganisms in a pathogenic soil will now join the effective microorganisms of EM. A pathogenic soil thus becomes a disease-suppressing soil. How do I make Bokashi? You can make your own GFT-Bokashi from finely chopped kitchen and plant residues. Start by spreading some Bokashi starter on the bottom of the Bokashi bucket. Always put your residues in small pieces into the Bokashi bucket and press down firmly. After each layer of residues, add another small amount of Bokashi-starter. After the kitchen composter is full, let it ferment well sealed for 2 weeks. Drain the Bokashi liquid daily; it can be diluted 1/100 with irrigation water or simply poured down the drain for cleaning. After 2 weeks, the Bokashi is ready and can be incorporated into the soil. How do I know if the Bokashi was successful? After 2 weeks, the contents of the Bokashi bucket can be processed in the garden. Upon opening, you will notice a sweet-sour smell. In some cases, you may also notice a type of 'mold' on top of the residues. If the Bokashi smells unpleasant, then the fermentation process did not go as desired, and you should better take the contents of the Bokashi bucket to the compost heap and start again. The Bokashi is ready, what can I do with it now? The fermented residues are best incorporated into the soil. Place the residues in a pit or trench in the ground, and cover with a small amount of soil. This way, the fermentation process continues, which is very beneficial for the soil. Mix your Bokashi (fermented residues) into the compost heap. The large number of Effective Microorganisms from the Bokashi will benefit the processing of the entire compost heap. In freezing weather, it cannot be worked into the ground, so during that period, you can store the fermented residues under a tarp. You can also alternate layers of Bokashi with a layer of soil, thus creating your own very nutritious 'potting soil' by spring. There is mold on my Bokashi, is that normal? A slight form of what looks like mold can indeed occur in the Bokashi bucket. This does not necessarily have to be a bad sign; on the contrary. However, if the mold formation is accompanied by an unpleasant odor, it is better to take the contents of the Bokashi bucket to the compost heap and start again. Why do I need to add Bokashi-starter to the residues in the Bokashi bucket? By adding Bokashi-starter to the organic material, you immediately distribute Effective Microorganisms among the residues. The Effective Microorganisms present in the Bokashi ensure the production of all kinds of important bioactive substances, such as enzymes, natural antibiotics and growth hormones, vitamins, and antioxidants. They also ensure greater microbial diversity and activity.