Bokashi Bucket – Bokashi One™

Bokashi fermentation is easy with a high quality Bokashi One ™ Bucket. Each 20L bucket comes with a tight fitting lid and an internal chamber with tap, to easily seperate the bokashi liquid. Colours: Black, Tan (with Green Lid) or White.

$98.00 inc. GST

We also stock a full range of genuine replacement parts!

Note: You will need to purchase your bokashi fermentation mix separately. Our 2.5L bags are plenty for one cycle. Our 5 litre buckets will treat 2+ bin cycles. (Scroll down for more info…)

 

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The Bokashi One™ Bucket measures 420mm high, 305mm wide, 305mm deep and is 20 litres in volume. The bucket comes with an airtight lid to provide the ideal conditions for fermentation. The bucket has a grate inside which separates the solid bokashi waste from the bokashi liquid, this liquid can be easily drained through the tap at the base of the bucket. Available colours: Black, Tan (with Green Lid) or White.

Note: You will need to purchase your bokashi fermentation mix separately. Our 2.5L bags are plenty for one cycle. Our 5 litre buckets will treat 2+ bin cycles. 

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 Bokashi One™ 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.