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How to make bokashi compost

  1. Prepare the container
    Make sure the strainer and tap are properly fitted to the bottom and that the lid closes tightly.
  2. Add green waste and bokashi bran
    Place a layer of organic waste in the bucket and then sprinkle an appropriate amount of bokashi bran over the layer.
  3. Compress the waste together
    Use the plunger or similar to compress the compost and remove air pockets so that the microorganisms can work optimally.
  4. Repeat layer-on-layer
    Continue to add new layers of green waste and sprinkle bran on top. Squeeze the waste each time.
  5. Close the lid tightly
    Every time you finish adding food or green waste, the lid must be closed completely to create an anaerobic (oxygen-free) process.
  6. Drain the liquid regularly
    The fermentation liquid (also called ”bokashi juice”) should be drained from the tap about every or every other day.
    Dilute the liquid 1:200 with water for fertilizer, or pour it undiluted down the drain to clean pipes.
  7. Let the waste ferment
    When the Bokashi Organko is full, let it stand for approx. 2 weeks while the waste ferments. When the 2 weeks have passed, you can dig it into the ground, add it to the compost pile or add it to your large potted plants, where it will quickly turn into nutrient-rich compost.