1. Place the bin(s) in your chosen sheltered location (kitchen corner, utility, porch, covered shed).
2. After each meal, add food waste (veg peelings, cooked food, meat, fish, dairy, bread) into the bin.
3. Sprinkle a handful of your LIVE Bokashi Bran over the waste.
4. Use the tamper to press down the waste — remove air pockets and ensure tight packing.
5. Seal the lid and let the fermentation begin.
6. Drain the liquid regularly (via the built-in tap) and dilute for use:1 : 100 for houseplants and garden beds1 : 200 for compost heap addition or lawn feedUse neat for drains or septic systems (optional)
7. When the bin is full, allow it to ferment for approx. 10–14 days (you’ll note a pickled/kimchi/cider-type aroma – not rotting).
8. After fermentation, bury the contents in soil or add to your compost pile — in 2–5 weeks it will fully break down into nutrient-rich, microbe-alive compost.
9. While one bin ferments, you can begin filling the next (if you opted for dual bins) — or restart the same bin if you only have one.

Useful Tip: Keep one bucket filling and one fermenting for seamless operation. If only one bin, pause filling while fermentation finishes.

At Wiggly Wigglers, based in Herefordshire, we don’t just sell Bokashi – we live it.
For over 25 years we’ve been making live bran (the microbial magic) on-site: fermenting British wheat bran and molasses with effective microbial cultures, gently drying and bagging it, ready for your bin.
You’ll often see glimpses of this process – the rooms filled with fermenting bran, the drying loft with fans, the farm team bagging and sealing the final product.
When you use this system, you’re using the same microbes that we farm, drop to waste locally and reuse on our fields. It’s homegrown, hands-on, regenerative.
Every household that composts this way supports soil health, reduces transport emissions, and contributes to a healthier planet.

Unlike traditional composting which uses oxygen and can emit methane and ammonia, Bokashi uses anaerobic fermentation.
This means:

• Nutrients stay locked in instead of being lost.
• Carbon is preserved and fed back into your soil, not released into the atmosphere.
• The process uses Effective Microorganisms (EM-1) — a blend of lactic-acid bacteria, yeasts and phototrophic bacteria developed by Dr Teruo Higa in Japan — widely used in Japan, Germany, Sweden and New Zealand.
• The resulting pre-compost boosts the soil biology, improves structure, increases water retention and reduces the need for peat or synthetic fertiliser.
• The liquid “tea” from the bin is rich in microbial life and plant-ready nutrients.
  It all adds up to a smarter way to deal with kitchen waste and a stronger, healthier soil for your garden.

Storage & Freshness:– Keep your Bokashi Bran sealed, cool and dry (best used within 12-18 months).
– If you add lots of oil or very wet foods, strain them first.
Maintenance:– White mould is generally good — a sign of healthy microbial activity.
– If you detect a rotten smell (rather than pickled/sweet), add a little more bran and press down again.
– Clean bins with mild soap only — avoid bleach or aggressive chemicals which harm microbes.
Works great with:– Extra Bokashi Bran refills (1 kg, 2 kg, 5 kg)
– Kitchen scrap collection caddy for convenience
– Compost heap accelerators to mix in fermented waste
Quick FAQs:– Is it smelly? Not in the bad way – you’ll smell a faint vinegary, kimchi-like scent, which is correct.
– Can I include meat and dairy? Yes — this system handles them safely.
– How long until compost? After burying or composting the fermented waste, about 2-5 weeks.
– Is it suitable for an outdoor space? Yes — but best placed under cover or in a sheltered area.
– Can I scale up? Yes — by choosing the larger bran size and ensuring you empty/rotate bins frequently.