How to make your own bokashi bin
Boost your food waste composting efforts by creating a homemade bokashi bucket. "Bokashi" is a Japanese term meaning "fermented organic matter," which describes the result of layering food waste with an inoculant in a bucket for about a week and a half. Unlike traditional composting, which requires oxygen to break down organic material, the bokashi method uses an anaerobic fermentation process that can decompose previously "un-compostable" items such as meat and dairy.
This process converts sugars and starches into alcohol and acids without the need for air. The fermented material can then be added to your garden, compost pile, or wormery.
You can buy ready-made bokashi bins, which typically include a bucket, a drainage tray, and a lid. However, making your own bokashi bin is a another way that works just as effectively, even if it doesn’t look as polished.
Steps to Make a Homemade Bokashi Bucket
Prepare the First Bucket: Drill 20 to 30 holes into the bottom of one bucket.
Assemble the Buckets: Place the bucket with holes inside another bucket without holes.
Cover the Bucket: Secure the buckets with a tight-fitting lid, usually found near the buckets at home improvement stores.
Start Filling the Bucket: Begin adding food scraps and the bokashi inoculant to the bucket.
How to Use the Bokashi Bucket
To use your bokashi bucket, start with a layer of vegetable scraps at the bottom, followed by a generous amount of an organic inoculant, such as bran, rice, dried leaves, sawdust, or wheat mill run. This layer helps prevent odours during fermentation.
Continue adding food scraps as you collect them. Once the bucket is almost full, seal it tightly and let it ferment for 10 days without opening the lid. Every couple of days, drain off any liquid and either discard it or dilute it with water for use in your garden.
After 10 days, the fermented food waste is ready for use in your garden, compost pile, or wormery.
DIY Bokashi bucket guide
Tips for Using a Bokashi Bucket
Ensure the bucket is airtight for proper fermentation. Since bokashi composting is an anaerobic process, any air entering the bucket can disrupt it. If your lid isn’t a perfect fit, cover the top with a cloth or old T-shirt before securing the lid to make it more airtight.
While this simple setup doesn't include a tap, you can easily harvest liquid by lifting the top bucket and pouring it out of the bottom bucket. If you prefer a tap, you can drill a hole at the bottom of the bucket and install one, making it easier to drain the liquid.
