BOKASKI Bokashi is Japanese for "fermented organic matter". The concept behind beneficial and effective microorganisms was pioneered by Dr. Teuro Higa, at the University of Ryukyus, Okinawa, Japan. This natural pro-bacterial technology has been in use around the world for over 20 years. Dr. Higa has clearly stated his goal to make this technology available for all of humankind: “it was not my intention to make EM technology into a monopoly but rather to make it freely available to everyone” (Higa, T., 1994, An Earth Saving Revolution II, p. 40) Subsequently, EM technology has been researched and developed by academics worldwide, resulting in thousands of scientific papers and case studies. (www.scdworld.com). Bokashi is the biochemical breakdown of organic matter in an anaerobic environment. The "good" microbes outcompete the "bad" microbes essentially killing them. The end result is "pickeled" organic matter that may look the same but has been altered drastically. Since it is the "bad " microbes that develop the compounds that emit the foul smell of decaying organic matter and are not present in a properly processed bokashi bucket, there is no foul odor connected with bokashi. The fermentation process takes about 2 weeks to complete. Once the fermentation cycle is complete, the bokashi is innoculated with aerobic microbes that will complete the decay to humas in as little as 2 weeks. This whole process, done properly, will not emmit any putrid odors.

USING THE BOKASHI BUCKET. The Bokashi Bucket is a practical and convenient alternative for transforming kitchen waste into a nutrient rich soil conditioner. This unique composting system uses the revolutionary VermiDirtTM Bokashi to create the ideal conditions for airtight (anaerobic) composting, eliminating the odors and unpleasantness associated with putrefaction and decay. WHAT YOU CAN COMPOST You can compost almost every kitchen food waste including fresh fruit and vegetables, prepared foods, cooked and uncooked meats and fish, cheese, eggs, bread, coffee grinds, tea bags, wilted flowers and tissues. Do not included liquids such as milk and fruit juice, paper and plastic wrap or meat bones. STEP BY STEP 1.       Use approximately one handful of VermiDirtTM Bokashi mix to every layer of waste. Use more VermiDirtTM Bokashi mix when adding high protein foods such as meat, fish, cheese and eggs.      2.       Press down to remove air after every application. A plastic bag can be used for this.     3.       In order to reduce the oxygen and create the conditions for the anaerobic fermentation process to take place, ensure that the lid is closed tightly after each application.     4.       Repeat this layering process until the bucket is full, and top-up with a generous layer of VermiDirtTM Bokashi mix.     5.       Once the bucket is full to capacity, let the contents ferment for a period of 10-14 days at room temperature. While this full bucket of waste is fermenting, begin the process again in your second bucket. Wash the Bokashi Bucket after each use but do not use detergent, only clean with water.     6.       Once the fermentation period is over, the food waste will appear the same as when added to the bucket. The following indicates The Bokashi Bucket composting process has been a success:     7.       Smell: Well fermented Bokashi Compost should have a smell similar to that of pickles or cider vinegar.     8.       Visual: Occasionally, particularly for longer fermentation periods a white cotton-like fungi growth may appear on the surface. This shows that a good fermentation process has occurred.     Indications that the fermentation process has not been successful are: Smell: A strong rancid or rotten smell   Visual: The presence of black or blue green fungi indicates that contamination has occurred and the process has putrefied.   If you have noticed any of these signs it is probably the result of: Not adding enough VermiDirtTM Bokashi mix   Not replacing The Bokashi Bucket lid tightly after every use   Prolonged and direct exposure to sunlight or extreme temperatures   If your fermentation process has struck problems, find a spot in the garden, away from plants and dig a one foot wide by one foot deep trench that is three foot long. Place 3 handfuls of Bokashi mix into the bottom of the trench, tip the poor batch of compost into the hole and mix with some soil. Sprinkle another 3 handfuls of Bokashi mix onto the poor compost and fill the trench in with soil.     USING YOUR BOKASHI COMPOST After the fermentation period is complete, the compost is ready to be planted. Bokashi Compost will look different to other compost that has decayed. As the food waste does not breakdown or decompose while it is in the bucket, much of its original physical property will remain and it will have a pickled appearance. Complete breakdown of waste will occur a few weeks after it has been transferred to the soil. Suggestions for the garden: Burying Bokashi Compost in the garden will supply the plants with a nourishing food source and condition your soil with enriching microbes. The Bokashi Bucket composting system significantly accelerates the composting process of organic waste. Bokashi Compost is acidic when first dug in, but neutralizes after 7-10 days. Be sure plant roots do not come directly into contact with the compost as it may burn the roots, particularly if the plants are very young. Fresh compost can be stressful to new plants so it is best to wait two weeks before planning you favorite veggies, flowers etc. To prepare your soil before planting, dig a one foot wide by one foot deep trench three feet long for the contents of a five gallon bucket. Add your fermented Bokashi Compost and mix in some soil. Cover with remaining soil. For established gardens, dig the holes around shrubs or between rows of trees. If you have don’t have space to dig a new hole every time you empty your bucket, you can create a “Bokashi compost heap” by burying a large bottomless plastic bucket with a good lid (10 gallon and above is ideal) up to its neck. Mix a little soil to each batch of Bokashi Compost that you place into the bucket, and replace the lid. You can use your Bokashi Compost in planter boxes, tubs or pots by placing it directly into the container for further fermentation. Fill 1/3 of the container with potting mix (new or used) then add the Bokashi Compost and mix with soil. Fill the remaining 1/3 of the container with potting mix and cover with a plastic bag to maintain anaerobic conditions. Wait two weeks before planting you favorite veggies or flowers, or transfer potting mix into smaller pots for planting.     HELPFUL TIPS You can never add too much VermiDirtTM Bokashi; better too much than too little to ensure complete fermentation and good smelling compost. Only add fresh food waste to The Bokashi Bucket, never rotten or moldy wastes. Break or chop large waste into smaller pieces.   Remember - the less air that comes in contact with the compost the better so compact the waste by pressing it down to remove air. A plastic bag can be used for this.   Always close the lid tightly.   Do not add water, excessive amounts of fluids or place the bucket in the sun.   Wash the bucket after each use using just water.   This is a new approach to composting. Don’t be afraid to experiment with it until you get a feel for how this process can work for you.   Look into community composting & gardening projects in your area.