Setting Up Your Bokashi Composting System

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To get a continuous flow of fermentation and to deal with all your food waste you need a Bokashi Kit which includes 2 buckets. Whether you have two purpose-made Bokashi buckets or are repurposing existing containers, the setup is straightforward:

For Purpose-Made Bokashi Buckets:
Order a Bokashi Bucket or Value Pack here https://www.wigglywigglers.co.uk/collections/bokashi-composting. Get your buckets set up. Unpack your kit, fit your tap and sump and secure the lid to ensure an airtight environment.

Bokashi System & 1kg Bokashi Active Bran

Using Existing Buckets:
Ensure your buckets are clean and have tight-fitting lids. If it’s not airtight, consider using a strong, sealed bag inside the bucket to maintain an anaerobic condition.
It’s an advantage to have a tap or sump to drain the liquid but it’s not essential. Your LIVE Bokashi Bran ferments anaerobically whether or not the liquid is separated.

Location and Support:
Place your Bokashi system in a location that’s convenient yet away from heat and sunlight, Choose a spot away from direct heat and sunlight. A porch, or garage or utility room or kitchen will work well. Your Bokashi Buckets can be set up outside, but the fermentation works faster when the units are sheltered and as near to room temperature as practical.

The Power of Bokashi Fermentation: What to Expect After Two Weeks
How Bokashi Works
Once you’ve filled your bucket with food waste, added Bokashi bran, and sealed the lid, your scraps start fermenting in an anaerobic (oxygen-free) environment. This process is key to unlocking the real magic of Bokashi.
What Happens After Two Weeks?
After two weeks of fermentation, your food scraps may look much the same, but don’t be fooled! Although the waste appears intact, it has undergone a powerful transformation at a microbial level. The white mould you might see and the distinctive earthy, pickly smell are great signs the process is working perfectly.
During this fermentation stage, your food waste is being pre-digested by beneficial microorganisms in the Bokashi bran, preparing it for the next step. Unlike traditional compost, where the food visibly breaks down over time, Bokashi preserves the structure while getting it ready for rapid decomposition once you bury it in soil or add it to compost.

What Makes Bokashi Special?
  • Odour-Free and Efficient: The fermentation process prevents unpleasant smells – and the lid stays on and seals the unit. When you open the bucket you will notice pleasant, pickly brewing type scent that indicates everything is working as it should.
  • Ferments All Food Types: Bokashi can handle a wider range of food waste, including meat, dairy, and cooked foods, which most traditional composting methods can’t.
  • Quick Breakdown in Soil: After the fermentation phase, your waste is primed for fast composting. When added to soil, it will break down rapidly, turning into nutrient-rich compost really quickly ( approximately 2-3 weeks).
While your bucket may not yet look like traditional compost, it’s packed with potential! The Bokashi fermentation process has set the stage for the final step, delivering faster, nutrient-rich compost with minimal effort. Just bury it in the soil or add it to a compost pile, and let nature take over.

For guidance tailored to your setup, including tips for those repurposing containers, visit wigglywigglers.co.uk/pages/bokashi-support


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