Em agriton bokashi - design kitchen bucket - 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 can ferment your own kitchen waste at home. By mixing kitchen waste with a little Bokashi starter (which is for sale), valuable organic material is created. The added Effective Micro-organisms in the Bokashi starter ensure that the fresh GFT waste present will ferment and therefore not rot. Dimensions of the bucket: 34*24*24 cm How to use this kitchen bucket You can make your own GFT Bokashi from chopped kitchen waste and any other type of plant remains. With good fermentation, rot and stench have no 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 a small amount of Bokashi starter on the GFT waste again. Press the GFT waste. Close the Bokashi kitchen bucket tightly with the lid. Repeat this process until the bucket is full. Drain the collected juice daily. This juice can be used as plant food for houseplants and garden plants. Dilute the Bokashi juice with 100 parts water. Let the GFT ferment in the Bokashi kitchen bucket for 1-2 weeks. The GFT Bokashi is ready when it has a sweet and sour smell. It can now be worked directly into the soil of the garden or stored with the other compost, to be worked in later. Practical use of GFT Bokashi is described further in this brochure. Value of GFT Bokashi In contrast to regular compost, the energy is retained in GFT Bokashi. Bokashi ensures: Good nutrition for soil life. Detoxifying effect on the soil. Good living environment for micro-organisms. Faster availability of the absorbable nutrients for the plant. The Effective Microorganisms present in 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 composting? If done right: - Ideal for Eco-People with a small garden, terrace, roof garden or balcony. - No mold development. - No unwanted sowing of seeds. - Even stubborn plant roots cannot take root again (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 one 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 gray. Dimensions: approx. 32/26/38 cm (WxLxH) Capacity: 18 l Kitchen bokashi is made from small pieces of kitchen waste in the special Bokashi bucket. The organic kitchen waste is collected in the bucket in the kitchen as usual, sprayed with a little EM (Effective Microorganisms) dilution after each addition and always sprinkled with a touch of ceramic powder. About every two days you put the waste in the Bokashi bucket and press it firmly. 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 influenced as little as possible by oxygen. Product specifications Bokashi - Design kitchen bucket - 9.6L - Set of 2 - Vanilla Item description Bokashi - Design kitchen bucket - 9.6L - Set of 2 Item number 380073322078 Version Vanilla Country of origin Netherlands Digital brochure5.pdf BOKASHI What is bokashi? Bokashi is the Japanese word for 'well fermented organic material'. The organic remains are fermented airtight for an optimal fermentation process in which useful metabolic products of micro-organisms are created. Thanks to Bokashi, you can turn your own organic remains into an optimal soil improver. Why Bokashi? Traditionally, Bokashi is used in Japan to increase microbial diversity in the soil and to provide plants with bioactive nutrients, such as natural antibiotics and growth hormones, vitamins and amino acids. Plants thus receive more essential energy and greater resistance to harmful bacteria and fungi. The neutral micro-organisms that initially chose the, until then, dominant harmful micro-organisms in a pathogenic soil, will now join the effective micro-organisms of EM. A pathogenic soil thus becomes a disease-suppressing soil. How do I make Bokashi? You can make your own GFT Bokashi from chopped kitchen waste and plant waste. Start at the bottom of the bokashi bucket by distributing some bokashi starter. Always put your waste in small pieces in the bokashi bucket and press well. After each layer of waste, add a small amount of bokashi starter. After the kitchen bucket is full, let it ferment for 2 weeks, well sealed. Drain the bokashi juice daily, this can be diluted 1/100 with the irrigation water or simply poured into 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 has been successful? After 2 weeks, the contents of the Bokashi bucket can be processed in the garden. When opening, you will notice a sweet and sour smell. In some cases, you will also notice a kind of 'mold' on the top of the remains. If the Bokashi smells unpleasant, the fermentation process did not go entirely as desired. The Bokashi is ready, what can I do with it now? The fermented remains can best be worked into the soil. Place the remains in a hole or groove in the ground and cover with a small amount of soil. In this way, the fermentation process continues, which is very beneficial for the soil. Mix your Bokashi (fermented remains) in the compost heap. The large number of Effective Micro-organisms from the Bokashi benefit the processing of the entire compost heap. In freezing weather, it cannot be worked into the soil, which is why you can store the fermented remains under a tarpaulin during this period. Alternate the layers of Bokashi with a layer of soil, and create your own, highly nutritious 'potting soil' by spring. There is mold on my Bokashi, is that normal? A light form of what looks like mold can indeed occur in the Bokashi bucket. That in itself does not necessarily have to be a bad sign, on the contrary. However, if the mold formation is accompanied by an unpleasant odor, then it is better to take the contents of the Bokashi bucket to the compost heap and start again. Why do I have to add Bokashi starter to the remains in the Bokashi bucket? By adding Bokashi starter to the organic material, you immediately distribute Effective Micro-organisms between the remains. The Effective Micro-organisms present in the Bokashi ensure the production of all kinds of important bio-active substances, such as enzymes, natural antibiotics and growth hormones, vitamins and antioxidants. They also ensure greater microbial diversity and activity.