Using the Bokashi method, your leftovers - including cooked food, meat, fish and cheese - can be scraped straight from the plate into the bin and sprayed with either the citrus-scented Bokashi spray or topped with Bokashi bran (both available separately). The spray and the bran both contain friendly bacteria which ferment the waste anaerobically (without air). Bokashi is a Japanese term meaning ‘fermented organic matter’. Because the fermentation process does not produce adverse smells, the bucket can be kept under the sink or on a kitchen worktop. The lid has a silicone seal and three locking clips to ensure a secure airtight fit. When full, the container is sealed and left for two to three weeks to allow the contents to ferment. The pre-compost that is produced can be added to a composter or buried in soil to become rich compost. The Bokashi process also produces a beneficial liquid which can be used as an organic drain cleaner or diluted for use as plant fertiliser. The liquid should be drained off using the tap at the bottom of the bucket every few days. Available in single or double kit form, with or without Bokashi bran or spray, you are able to pick the right solution for your household. Keeping two Bokashi bins means you can continue to fill one while the other is left to ferment. Each bucket has a capacity of 14 litres and is made from recycled plastic.
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