Composting Kitchen Waste is Really Easy! (Part 2)

The key of making good quality Bokashi kitchen compost is a little PATIENCE and a good UNDERSTANDING of the process.

So, how does one do it?

Firstly:

Get the special bucket from us (making one from scratch is ok too but will take time). Make sure the black strainer is in its place.




Secondly:

Get a handful of Bokashi as the first layer.

Thirdly:

Sprinkle the Bokashi into the bottom of the bucket.

Fourthly:

Place your food waste or meal leftovers into the bucket.

Then:

Spread another handful of Bokashi evenly onto the food waste.

Make a layer (like a kuih-lapis) of 3-4 cm of food waste with a handful of Bokashi.

After that, cover the bucket with its lid tightly. Repeat the process until the bucket is full, then top up with a generous layer of Bokashi.

Everyday, you need to drain the liquid from the bucket. Use an empty 500 ml mineral water bottle to store the dark-brownish or brownish-white kitchen juice.

The sweet and vinegar-ish kitchen juice needs to be further fermented for another 2 or 3 days in the bottle before using it for purposes as follows:

a. to clean toilets, sink or any drain. The liquid will help clean the drain pipes, septic tank and sewage. It's good for the environment!

b. to be used as a liquid fertiliser. The liquid must be diluted 1:1000 before used.

What happens when the bucket is full?

Leave it to ferment until the top becomes whitish. Remember to drain the kitchen juice everyday.

The fermentation process is like pickling onions in a jar. The organic food will not breakdown or decompose while still in the bucket. When you open the lid, the smell is sweet and vinegar-ish.

What happens when there is no more kitchen juice and the top has become whitish?

That indicates you need to transfer the content into the soil.

In existing gardens: Dig a hole or a trench approximately 20-25 cm deep and mix the content with soil. Then cover with remaining soil. The fermented compost is acidic when first dug in but neutralises after 7-10 days. Bacteria in the soil and compost will start to break down the food, and after 2-3 weeks, all the food will have decomposed.

For trees: Dig deep holes 25-30 cm deep at 60 cm intervals around the tree drip line. Bury the fermented food in the holes as above. The compost will supply your plants with a great food source and will inoculate the soil with useful bacteria for plant growth.

You can invite us to give a demostration at your house, if you want. Please contact protectenv@gmail.com.