Agriton Bokashi - designer kitchen bin - 9.6L - set of 2

Article number: 380073322078 View all from EM Agriton > View more: GFT waste > Fermenting instead of composting! With the Bokashi kitchen bucket, you ferment your own kitchen waste at home. By mixing kitchen waste with a little Bokashi starter (which can be bought), valuable organic material is created. The added Effective Microorganisms in the Bokashi starter ensure that the fresh GFT waste ferments and does not rot. Dimensions of the bucket: 34*24*24 cm How to use this kitchen bucket You can make GFT-Bokashi yourself from finely chopped kitchen waste and all other types of plant residues. With good fermentation, rotting and stench don't stand a chance. Preparation: Cut GFT waste into small pieces. Spread a small amount of Bokashi starter on the bottom of the kitchen bucket. Place a layer of fresh GFT waste in the bucket. Spread another small amount of Bokashi starter on the GFT waste. Press down the GFT waste. Close the Bokashi kitchen bucket tightly with the lid. Repeat this process until the bucket is full. Drain the collected liquid daily. This liquid can be used as plant food for indoor and outdoor plants. Dilute the Bokashi liquid with 100 parts water. Let the GFT ferment for 1-2 weeks in the Bokashi kitchen bucket. The GFT-Bokashi is ready when it has a sweet-sour smell. This can now be directly worked into the garden soil or stored with the other compost for later incorporation. Practical use of GFT-Bokashi is further explained in this brochure. Value of GFT-Bokashi Unlike ordinary compost, the energy in GFT-Bokashi is preserved. Bokashi provides: Good nutrition for soil life. Detoxifying effect on the soil. Good living environment for microorganisms. Faster availability of absorbable nutrients for the plant. The Effective Microorganisms present in the Bokashi ensure: The production of all kinds of important bioactive substances, such as enzymes, natural antibiotics and growth hormones, vitamins and antioxidants. A shift to a constructive disease-suppressing soil. Greater microbial diversity and activity. Why ferment instead of compost? If done correctly: - Ideal for Eco-People with a small garden, terrace, roof garden or balcony. - No mould development. - No unwanted seed dispersal. - Even stubborn plant roots cannot re-root (e.g. ground elder or Aegopodium podagraria). The practical set of 2 contains two composting buckets at the same time: while the full Bokashi "rests" for at least 14 days, you put the second into operation. Scope of delivery: 2 x Bokashi container Starter must be ordered separately (600 g for approx. 2 months) Measuring cup Instructions. Material: PP, light grey. Dimensions: approx. 32/26/38 cm (WxLxH) Content: 18 l Kitchen bokashi is made from small pieces of kitchen waste in the special Bokashi bucket. The organic kitchen waste is collected as usual in the bucket in the kitchen, sprayed with a little EM (Effective Microorganisms) dilution after each addition and always sprinkled with a touch of ceramic powder. Approximately every two days, you put the waste into the Bokashi bucket and press it firmly together. As long as the bucket is not completely full, the contents of the Bokashi bucket are weighed down with a sandbag and covered (a shovel of sand in a plastic shopping bag), so that the fermentation is affected as little as possible by oxygen. Product specifications Bokashi - Design kitchen bucket - 9.6L - Set of 2 - Vanilla Article description Bokashi - Design kitchen bucket - 9.6L - Set of 2 Article number 380073322078 Version Vanilla Product type Bokashi Complete Set Country of origin Netherlands Digital brochure5.pdf BOKASHI What is Bokashi? Bokashi is the Japanese word for 'well-fermented organic material'. The organic residues are fermented airtight for an optimal fermentation process, creating useful metabolic products from microorganisms. Thanks to Bokashi, you can turn your own organic residues into an optimal soil improver. Why Bokashi? Traditionally in Japan, Bokashi is used to increase microbial diversity in the soil and provide plants with bioactive nutrients, such as natural antibiotics and growth hormones, vitamins and amino acids. Plants thus gain more essential energy and greater resistance to harmful bacteria and fungi. The neutral microorganisms that previously chose the then-predominant harmful microorganisms in a pathogenic soil will now join the effective microorganisms of EM. A pathogenic soil thus becomes a disease-suppressing soil. How do I make Bokashi? You can make GFT-Bokashi yourself from finely chopped kitchen and plant residues. Start by spreading some Bokashi starter on the bottom of the Bokashi bucket. Always put your residues in small pieces into the Bokashi bucket and press down well. After each layer of residues, add another small amount of Bokashi starter. After the kitchen bucket is full, let it ferment well sealed for 2 weeks. Drain the Bokashi liquid daily; it can be diluted 1/100 with watering water or simply poured down the drain for cleaning. After 2 weeks, the Bokashi is ready and can be worked into the soil. How do I know if the Bokashi was successful? After 2 weeks, the contents of the Bokashi bucket can be processed in the garden. When opening, you will notice a sweet-sour smell. In some cases, you may also notice a kind of 'mould' on top of the residues. If the Bokashi smells unpleasant, the fermentation process did not go as desired. It is better to take the contents of the Bokashi bucket to the compost heap and start again. The Bokashi is ready, what can I do with it now? The fermented residues are best worked into the soil. Place the residues in a pit or a trench in the ground, and cover with a small amount of earth. In this way, the fermentation process continues, which is very beneficial for the soil. Mix your Bokashi (fermented residues) into the compost heap. The large number of Effective Microorganisms from the Bokashi benefits the processing of the entire compost heap. In freezing weather, it is not possible to work into the ground, which is why you can store the fermented residues under a tarpaulin during that period. You can also alternate the Bokashi layers with a layer of earth, creating your own homemade, very nutritious 'potting soil' by spring. There is mould on my Bokashi, is that normal? A slight form of what looks like mould can indeed occur in the Bokashi bucket. This is certainly not necessarily a bad sign, on the contrary. However, if the mould formation is accompanied by an unpleasant smell, it is better to take the contents of the Bokashi bucket to the compost heap and start again. Why do I need to add Bokashi starter to the residues in the Bokashi bucket? By adding Bokashi starter to the organic material, you immediately distribute Effective Microorganisms among the residues. The Effective Microorganisms present in the Bokashi ensure the production of all kinds of important bioactive substances, such as enzymes, natural antibiotics and growth hormones, vitamins and antioxidants. They also ensure greater microbial diversity and activity.