Rockwall Community Composting -
The Bokashi Method
Scrape, Sprinkle and Compost Food Scraps
Bokashi is a process that converts food waste and similar organic matter into a soil amendment which adds nutrients and improves soil texture.
It differs from traditional composting methods in several respects.The most important are: The input matter is fermented by specialist bacteria, not decomposed.
HOW TO GET STARTED:
Purchase A Bucket
$20 Bucket Includes everything you need to start Bokashi
Option 1 - No Delivery I will compost myself
Option 2 - $15/mo includes new Bokashi/Bucket
Option 3 - $25 Pickup of 1 bucket a month
If you want full service. Schedule a day and Frequency for pick up of your bucket. All Pickups Are Schedule for Mondays
1x per week
2x Per Month
1 x per month
How to Use Bokashi Leachate
- Air is the enemy
- Compact organic waste to remove the air
- Close the lid tightly after each use
- Keep liquids to a minimum
- Excessive fluids slow the process
- Cut scraps into small pieces to accelerate process
- Drain the leachate, if possible
- Usa a two-bucket system
- Rinse the bucket after each use
5 Great Reasons
To Compost With Bokashi Bran:
- Reduce organic waste. Composted kitchen scraps reduce the amount of garbage taken to the landfill.
- Improve your soil. Compost is full of valuable nutrients that help improve garden soil.
- Conserve water. Compost spread around the landscape and plants helps soil retain moisture and reduces watering needs.
- Clean the air. Less garbage means fewer truckloads to the landfill and reduced air pollution from truck and landfill emissions.
- It’s easy. Homeowners, apartment dwellers, office workers and students can compost year-round, indoors or out.
You Will Need:
Composting Food Waste
Part One: Fermentation
- Place plastic bucket with holes in base inside the bucket without holes. Leachate drains from the top bucket into the bottom one.
- Sprinkle a 1-inch layer of bokashi bran into the bottom of the top (interior) bucket.
- Scrape up to 2 inches of food scraps into the bucket.
- Sprinkle a handful of bokashi bran over the top of food waste. Repeat layers.
- Cover food waste with a piece of newspaper, plastic wrap or weighted plate, then press down to expel air.
- Close bucket tightly with lid.
- Repeat process until bucket is full, then allow two weeks for fermentation.
- Check the bottom (exterior) bucket weekly for leachate and harvest it for use on plants in gardens.
Part Two: Decomposition
After material in bucket ferments for two weeks, it is ready for decomposition in a bio-digester or in the ground.
PART TWO continued...
Place a 1-inch layer of soil in bottom. Add three inches of fermented food waste. Repeat alternating these layers until container is full. End with a top layer of soil. Set bio-digester outside and allow contents to decompose. Check progress every four weeks. When content is brown, crumbly and resembles soil, then it’s ready to use.
In the ground:
Dig a trench measuring 3-feet long by 1-foot wide and at least 2 feet deep. Empty contents of the top (interior) bokashi bucket into trench, spreading evenly to increase exposed surface area. Cover fermented food waste with at least 12-18 inches of soil. Microbes help decompose waste. The area can be planted after 15 days.