Our bokashi fermentation mixes are made right here in Darwin. We recover used coffee grounds and spent brewing grain from local businesses for our base, before inoculating it with effective microbes for anaerobic fermentation. Both our coffee and grain bokashi mixes are suitable for use with any food waste fermentation system and are also excellent compost starters. Our coffee based bokashi mix is also an amazing compost deodoriser! We recommend a high quality Bokashi One™ Bucket to get you started.
We recommend using an even blend of at least 10% bokashi mix per volume of your food waste fermentation vessel. For our standard 20 litre bokashi buckets, our 2.5L bags are plenty for one cycle. Our 5 litre buckets will treat 2+ bin cycles.
As a general compost starter, throw a few handfuls of the mix into your compost bin, pile or tumbler, and moisten. This is a great method for getting a new compost process started or to re-invigorate a bin that has cooled, but still contains some un-composted matter.
What is Bokashi:
Bokashi is an ancient method of fermentation in which all types of food waste, including meat and dairy, can be converted into a pre-composted soil amendment. The process is undertaken by blending layers of food waste with a fermentation mix that has been inoculated with specialist microbes, in an airtight (anaerobic) environment. The sealed environment omits insects and vermin from the waste and the fermentation process only emits an inoffensive “pickle” smell when exposed. While this ancient method was originally carried out in carefully constructed holes in the ground, modern day bokashi fermentation is usually undertaken in a well sealed bin or bucket.
How to do it:
Check out our video here on how to start a new bucket. Each time food waste is added, it is mashed to remove as many air pockets as possible, and then a layer of the fermentation mix is sprinkled over the top. It is best to collect your food waste in a separate caddy for a day or two, to minimise the amount of times you need to open the bucket, therefore optimising the anaerobic environment. This method is continued until the bucket is full and an overall minimum blend of 10% fermentation mix per volume has been achieved. It is then left sealed for a further 2 weeks for the full fermentation process to be completed. The liquid should be drained off every few days to help keep the ferment dry. Bokashi fermentation is also called “pre-composting” as the end product, and liquid, is slightly acidic and still requires further aerobic microbial activity to balance the pH. This can be done by burying it in the ground, away from existing growth, or by incorporating it into your composting process.