2 x bucker for organic waste 16L with a handle, draining sieve and tap
1.5kg Bokashi Bran
1kg of Oyster Shell Meal
1kg Clay Minerals
1 x levelling trowel
1 x dosing cup
This is a two bin set so you can leave one bokashi bin to ferment while you use the other.
Every time you add a reasonable amount of scraps you simply sprinkle a scoop of bokashi bran over the top and squish down,
After filling and squishing down leave to ferment somewhere warm and out of direct sunlight for 2-3 weeks.
Drain and reserve the liquid. Use to water garden (can replace em-1 applications) at 1ml for every 1000ml of water (1 teaspoon per 5 litres of water)
The fermentation helps speed up the composting process so you can bury the fermented food scraps after sprinkling with oyster shell and clay and covering with soil. in 3 - 4 weeks it will have turned into soil. I alternate between a few spots in my garden and it adds organic matter back to the soil.
Great way to reduce the amount of waste you are creating and build life in your soil.
There are some alternate composting methods listed below:
- Reduce harmful emissions
- Retain more nutrients
- Increase organic matter
- Pre-digest food for the soil
- FEED THE SOIL!
Other benefits include
- beneficial plant friendly microbes.
- Increases nutrient availability to your plants.
- Produces healthier and more productive plants.
- Reduces plant diseases.
- bokashi microbes start working immediately.
- Long term benefits.
- Better water retention.
- increase in the growth rates of your plants.
Option 1 the lasagne method
To make bokashi we need roughly a 20:1 Carbon to Nitrogen Ratio
To make 1 ton of organic matter into bokashi you will need:
1m3 Organic Matter use a chipper to make for 5cm size. If not make sure you spread all amendments onto the organic matter the best you can.
C:N ratio of 20:1
Moisture % of 35-65
2L Actiferm (Effective Microorganisms)
10kgs Ægir Seashell (pH regulator)
Optional 10kgs Edasil Clay Minerals (nutrient binder)
For small to medium sized heaps the following “lasagne” method works well.
Step 1: Spread the organic matter evenly to create the first layer. Approximately 30-50cm thick.
Step 2: Add moisture to the layer and / or additional organic matter.
Step 3: Apply a layer of Actiferm, Ægir and Edasil to the layer.
Step 4: Repeat steps 1 to 3 until all organic matter is used.
Step 5: Cover the Bokashi heap to create an anaerobic environment then leave for at least 6-8 weeks.
Aerobic composting with Actiferm
EM will speed up the composting process significantly with research showing they overall timeframe can be decrease by up to 30%, this is important as it allows you to get the compost into the soil quicker and also generate more compost over the course of a season.
The process is the same, but you will have a decrease in organic matter. This will take 6-8 weeks depending on organic matter
Can I put food waste in with my garden waste?
To get the best results use a kitchen bokashi bucket with bokashi bran. When full leave it for 2 weeks and then when you are adding more garden waste add the food waste to the pile.
How wet does it need to be?
Squeeze it and compare it to a sponge. Not dripping but moist to touch. Microbes don’t have legs. They need water to move.
How long does it take?
From your final layer in the lasagne or the start of your worm it will take 8 weeks to be good to go. The smaller the items (5cm x 5cm) the easier the microbes will travel. 10 weeks in the winter.
Why make the organic matter smaller?
The microbe penetration is important to the anaerobic system. Less oxygen in between the organic matter will create a better result. We suggest items 5cm x 5cm size. If you can not do this make sure you use a little more water.
Can you start it on the soil or does it need to be fully wrapped in plastic?
Either way is fine. If you do have a chance of using plastic on the bottom great. Another way is to use edasil or a clay source to absorb the nutrients to be used later when it is in the soil. If you can’t do either that’s fine. You will still get great soil food from this process.
What happens to N during Bokashi fermentation. While total N (DM%) is higher, ammonia N levels and especially nitrate N levels are much lower according to your report. What am I missing?
Unfortunately the standard analysis reports available in the UK are less than ideal. What we have seen from working with several different universities and getting more comprehensive analysis results we ALWAYS see a reduction in mineral Nitrogen and an increase in Organic Nitrogen. This is because the microbes use the mineral nitrogen to create microbial protein (roughly 16% of protein is nitrogen). We even see an increase in total N from before and after comparisons with the additional N coming from the introduction of the microbes as well as their ability to make available nitrogen we cannot always analyses.