This is not a traditional system to New Zealand. It is more of a pre-composting solution. It ferments the food scraps including meat and dairy products using the beneficial microbes. The fermented materials are then added to regular compost bins for further breakdown. The process is simple, suitable for home use, and ideal for large households or commercial kitchens. Bokashi also offers a cleaner, faster way to process food waste. Bokashi is uniquely beneficial because:
This system can add products such as meat and fish, which are discouraged in the usual compost due to vermin and odors.
It produces a compost product within two to four weeks after being buried rather than three or more months in a compost pile.
Requires a very small space as fermentation takes place in the bucket, which makes it ideal for small houses, apartments, and schools.
Buckets can be kept indoors as the smell is inoffensive.
The Bokashi bucket system is made up of just a few simple components. It typically uses a two‑bucket setup, with one bucket nested inside the other. The top bucket has a tight‑fitting lid and holes drilled in its base so liquid can drain into the lower bucket. The system also includes a bag of Compost‑Zing—a mixture of wheat bran and untreated sawdust inoculated with molasses, water, and effective microorganisms.
How to do it
- Sprinkle a layer of Compost-Zing in the base of your bucket (one tablespoon).
- Add a layer of food and remember to break it into small pieces. Once you have a layer of about 3cm, add another handful of Compost-Zing. More may be used in summer than in winter.
- Push layer down gently to remove any air, as this is an anaerobic process (a potato masher is ideal).
- It is best to minimize opening the bucket to avoid excess air.
- Close the bucket lid tightly. This can be easily removed by pressing down on the center of the lid.
- Drain any liquid that forms at the bottom of the bucket every three to four days. Dilute as required.
- When the bucket is full, close the lid and keep it in a warm place for about 10-14 days.
- When the food waste smells like pickles, it is ready to be buried in the garden.
- Plants can be put directly into the soil after 10 days.
When choosing your site, make sure you select a warm sheltered spot that protects the compost from wind and access moisture. Consider neighbors by placing the bin away from their house.
Ensure, your compost heap should be at least 1m high x 1m wide x 1m deep or whatever size you want depending on the amount of waste you have.
Add shredded paper or cardboard to prevent wetness and smell from the start.
The next step is to add your first green waste- your first kitchen scraps. Follow the rule of adding a number of greens and browns at a ratio of 2 to 1.
Add water and ensure there is sufficient moisture to help with the composting; ensure its moisture and not dripping wet.
Spin the tumbler every 2-3 days after adding new scraps to prevent matting and keep the process aerobic, which prevents foul smell.
Tips
- You can compost all well-drained food waste, including fresh fruit and vegetables, prepared foods, cooked and uncooked meat and fish, cheese and eggs, coffee grinds, tea leaves and wilted flowers.
- You can create your own Bokashi Bin or buy one from the garden stores near you.
Learn how to do Bokashi Compost
See video 
