1️⃣ Collect all food waste – raw, cooked, veg, meat, fish, dairy, eggs, bread.
2️⃣ Sprinkle LIVE Bokashi Bran – a handful each layer.
3️⃣ Press with the tamper – compress to remove air; it’s key to anaerobic fermentation.
4️⃣ Seal tightly – the double-seal lid prevents odours and flies.
5️⃣ Drain every 2–3 days – the screw-cap base releases Bokashi tea easily.
6️⃣ Dilute & use the liquid – 1 : 100 for plants, 1 : 200 for lawns or compost activator.
7️⃣ Or use it neat – pour down drains weekly to keep them clean and microbe-friendly.
8️⃣ Ferment 10–14 days – then bury or add to compost; full breakdown in 2–5 weeks.

Wiggly Tip: Rotate your bins – one filling, one fermenting – so you never stop composting.

At Lower Blakemere Farm in Herefordshire, we’ve made LIVE Bokashi Bran for over 25 years, producing the UK’s largest batches (3 tonnes at a time).
We use British wheat bran and molasses fermented with EM-1 microbes, then dry it gently in our grainstore for stability.
Once it meets moisture in your bin, the microbes wake up and get to work, digesting your waste fast and cleanly.

Every bag supports our regenerative farm — where we compost local food waste, rebuild soil carbon, and balance productive farming with wildlife conservation.

“It’s a small change with a huge impact. You see waste differently — and your garden thanks you for it.”
— Heather G., Lower Blakemere Farm

Bokashi is anaerobic fermentation, not aerobic decomposition.
By excluding oxygen, it:
– Prevents methane and ammonia emissions.
– Preserves nutrients in organic acids and enzymes.
– Creates a microbe-rich pre-compost that feeds soil life directly.

Once mixed into soil, Bokashi waste:
– Boosts microbial diversity and earthworm numbers.
– Improves structure, aeration, and water retention.
– Provides a peat-free nutrient boost that strengthens roots and reduces the need for chemical fertiliser.
– Stores carbon in stable humus for years.

That means healthier soil, stronger plants, and less greenhouse gas in the atmosphere — all from your kitchen counter.

Storage & Freshness
– Keep Bokashi Bran sealed, cool, dry. Shelf life 12–18 months.
– Strain soupy leftovers before adding.

Maintenance
– White mould = good microbes.
– Rotten smell = add more Bran & reseal.
– Rinse bins with mild soap (no bleach).

Goes Well With
– Extra Bokashi Bran Refills (1 kg, 2 kg, 5 kg).
– Daily Kitchen Caddy.
– Compost Accelerator Tap.

Quick FAQs
– Smelly? No – vinegary, like pickles.
– Meat & dairy? Yes – safe to ferment.
– Ready in? 2–5 weeks after burial.
– Flats? Yes – compact and clean.
– Scale up? Add more bins & rotate.