Bokashi Container 120L

The Bokashi 120L container is very suitable for fermenting larger quantities of food and/or garden residues. Ideal for restaurants, care institutions, residential groups, neighbourhood vegetable gardens, etc.
Food residues can be collected daily and processed in the container. Cooked food, potato peelings, citrus fruits, small bones and bones and coffee grounds are also allowed in the Bokashi container! Woody stems ferment better if they are crushed with, for example, a shredder.

The Effective Micro-organisms present in the Bokashi bran ensure that the fresh kitchen waste presents ferments instead of rotting. Rotting and stench are not given a chance in this fermentation process. In exchange, you get good nutrition for the soil life.

– Cut the kitchen waste into pieces of maximum 5 x 5cm.
– Divide a small amount of Bokashi bran onto the grid of the Bokashi container.
– Place a layer of approx. 5 cm of fresh kitchen waste in the container.
– Sprinkle another handful of Bokashi bran on the kitchen waste and press everything firmly.
– Close the Bokashi container securely with the lid.
– Repeat this process until the container is full.

Drain the collected juice daily or every other day. It can take about a week before the first liquid can be drained. The amount of moisture depends on which residues are processed in the container. A lot of fruit, for example, gives a lot of moisture. Draining is important because Bokashi does not like wet feet.

Tap at the base to drain off the Bokashi juice

Bokashi juice is a kind of superfood for plants because it contains nutrients and useful micro-organisms. It is quite acidic. Dilute the Bokashi juice therefore at least 1/100 with water (that is 10 ml on 1 litre of water). It is best to use the drained juice immediately. In the toilet/drainage pipes it works as a preventive and natural cleaning agent. Another advantage!

Closes very securely to keep air out

– Let the container ferment for another 2 weeks with the lid closed. The top layer still needs time.
– The Bokashi is ready when it has a sweet and sour smell. The kitchen residues have hardly changed in structure and appearance.
– Process the Bokashi directly in the soil or add it to a Bokashi (cover it with plastic airtight) or enrich the compost heap. Process approx. 1 kg Bokashi/m2 on (up to max. 2 kg/m2 on poor soils) per year. Soil life such as bacteria, fungi and earthworms digest the Bokashi. The nutrients that are released are absorbed by the plants. The lid closes securely and thus does not let any oxygen through.