{"id":9247,"date":"2022-02-10T16:15:17","date_gmt":"2022-02-10T15:15:17","guid":{"rendered":"https:\/\/bokashi.bladeinfo.it\/start"},"modified":"2023-01-19T19:48:17","modified_gmt":"2023-01-19T18:48:17","slug":"start","status":"publish","type":"page","link":"http:\/\/bokashi.bladeinfo.it\/en\/start\/","title":{"rendered":"Start"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_row column_structure=”1_3,2_3″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.16″ text_font=”Brandon – Bold||||||||” text_text_color=”#333333″ text_font_size=”60px” text_line_height=”1.4em” header_font=”||||||||” custom_padding=”||0px” text_font_size_tablet=”” text_font_size_phone=”34px” text_font_size_last_edited=”on|phone” text_letter_spacing_tablet=”” text_letter_spacing_phone=”” text_letter_spacing_last_edited=”on|desktop” header_font_size_tablet=”” header_font_size_phone=”17px” header_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

BOKASHI COMPOST<\/p>\n

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AS EASY AS<\/p>\n

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COUNTING UP TO #3 !<\/span><\/span><\/span><\/p>\n

[\/et_pb_text][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.19.4″ text_font=”Brandon – medium||||||||” text_text_color=”#333333″ text_font_size=”18px” custom_padding=”||10px” global_colors_info=”{}”]<\/p>\n

Equip yourself with a StarterKit, composed of two BokashiCompost airtight buckets and a bag of Bokashi Starter, you can find all of it here<\/span><\/span>.<\/a><\/span><\/p>\n

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The Starter is made of wheat bran impregnated with Effective Microorganisms (or EM\u00ae) aka \u201cgood bacteria\u201d. They will allow the fermentation of your kitchen scraps to kick-off in an hygienic way, within the bucket and limiting any odour.<\/p>\n

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EM are made of a selection of 3 families of bacteria, optimized by Prof. Teruo Higa: lactic acid bacteria, yeast and phototrophic bacteria. Their action will transform, in anaerobic conditions, your food waste in a sort of \u2018pickles\u2019 or pre-compost.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_video src=”https:\/\/youtu.be\/SiN712i4R6w” play_icon_color=”#000000″ _builder_version=”4.19.4″ width=”64%” max_width=”69%” module_alignment=”center” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_video][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ disabled_on=”off|off|off” _builder_version=”4.16″ custom_padding=”30px|0px|30px|0px|false|false” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_divider show_divider=”off” disabled_on=”on|off|off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_divider show_divider=”off” disabled_on=”on|off|off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_divider show_divider=”off” disabled_on=”on|off|off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_image src=”https:\/\/bokashi.bladeinfo.it\/wp-content\/uploads\/2019\/01\/bokaArtboard-1-copy-100.jpg” title_text=”bokaArtboard 1 copy-100″ align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” disabled_on=”on|off|off” _builder_version=”4.19.4″ custom_padding=”|||20px” global_colors_info=”{}”][\/et_pb_image][et_pb_divider show_divider=”off” disabled_on=”on|off|off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_divider show_divider=”off” disabled_on=”on|off|off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_divider show_divider=”off” disabled_on=”on|off|off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_divider show_divider=”off” disabled_on=”on|off|off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_image src=”https:\/\/bokashi.bladeinfo.it\/wp-content\/uploads\/2019\/01\/bokaArtboard-5-copy-100.jpg” title_text=”bokaArtboard-5-copy-100″ align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” disabled_on=”on|off|off” _builder_version=”4.19.4″ global_colors_info=”{}”][\/et_pb_image][et_pb_divider show_divider=”off” disabled_on=”on|off|off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_divider show_divider=”off” disabled_on=”on|off|off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_image src=”https:\/\/bokashi.bladeinfo.it\/wp-content\/uploads\/2019\/01\/bokaArtboard-8-copy-100.jpg” title_text=”bokaArtboard-8-copy-100″ align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” disabled_on=”on|off|off” _builder_version=”4.19.4″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_divider show_divider=”off” disabled_on=”on|off|off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_divider show_divider=”off” disabled_on=”on|off|off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_image src=”https:\/\/bokashi.bladeinfo.it\/wp-content\/uploads\/2019\/01\/bokaArtboard-11-100.jpg” title_text=”bokaArtboard 11-100″ align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”4.19.4″ global_colors_info=”{}”][\/et_pb_image][et_pb_accordion _builder_version=”4.16″ toggle_font=”Brandon – regular||||||||” body_font=”Brandon – regular||||||||” body_text_align=”left” body_font_size=”18px” text_orientation=”left” border_width_all=”0px” global_colors_info=”{}”][et_pb_accordion_item open=”on” _builder_version=”4.16″ text_orientation=”left” inline_fonts=”Brandon Grotesque Regular,Georgia” global_colors_info=”{}”]<\/p>\n

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Start by spreading a handful (10-20g) of Starter at the bottom of the bucket. Then add a layer of kitchen waste 2 to 4 cm thick.<\/p>\n

Tamp well with the spatula and spread another handful of Starter on top.<\/p>\n

Continue alternating foodwaste and Starter, until you have nished your food leftovers of the day.<\/p>\n

Every 3-5 days:<\/p>\n

Check if the bokashi juice starts to flow by rotating the tap, after having positioned under it the plastic cup that comes with your kit. If the liquid starts to flow, drain it completely.<\/p>\n

Keep your bucket at an ideal temperature of 20\u00b0C\u2026in your kitchen.<\/p>\n<\/div>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”…read more…” _builder_version=”4.16″ inline_fonts=”Brandon Grotesque Regular” global_colors_info=”{}” open=”off”]<\/p>\n

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There is some fexibility for the process to work between 15\u00b0C and 35\u00b0C, but the bokashi doesn\u2019t like temperature variations. Under de 5\u00b0C the micro-organisms start to \u2018hibernate\u2019 and the fermentation process stops. To store your Starter in the better conditions, pour the quantity needed for a week or so in a jar or container and refill it from the big bag when needed. Keep the big bag airtight closed in a fresh dark place.<\/p>\n

If you respect these steps, you won\u2019t have any flies or any other unwanted host, nor unpleasant smells: fermentation has a slight sweet-sour smell and its low pH prevents any pathogen proliferation.<\/p>\n

A white mould is the sign that the fermentation process unfolds normally, but doesn\u2019t always appear.<\/p>\n

Other mould colors: it seldom happens, but if you observe green, blue or black moulds, or a foul smell, it\u2019s the sign that something went wrong. You can try to correct it by draining well and adding extra Starter. Otherwise, throw away, wash thoroughly the bucket and start over again.<\/p>\n<\/div>\n

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Once the bucket is full, finish with a layer of Starter and let sit the bucket for a minimum of two weeks at about 20\u00b0C. (Ideally without opening the lid, even if you are curious)<\/p>\n

In the meantime, you can start filling the second bucket.<\/p>\n

Drain regularly the bokashi \u2018juice\u2019 from the tap.<\/p>\n

The juice is a fertilizer! it smells close to cider vinegar. Dilute-it, 10ml juice for one liter water (1:100) before watering your plants, the same day. Never use it without diluting it, it\u2019s way too concentrated and would harm your plants!<\/p>\n

Once you drained it from the bucket, it keeps only a few days. Use it immediately and if it\u2019s not possible, you can pour it in your kitchen\u2019s sink drains to deodorize them. Your septic tank will appreciate.<\/p>\n<\/div>\n<\/div>\n

[\/et_pb_text][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_image src=”https:\/\/bokashi.bladeinfo.it\/wp-content\/uploads\/2019\/01\/bokaArtboard-11-copy-4-100.jpg” title_text=”bokaArtboard-11-copy-4-100″ align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”4.19.4″ global_colors_info=”{}”][\/et_pb_image][et_pb_accordion open_toggle_text_color=”#333333″ _builder_version=”4.16″ toggle_font=”Brandon – regular||||||||” toggle_font_size=”18px” body_font=”Brandon – regular||||||||” body_text_color=”#333333″ body_font_size=”18px” text_orientation=”left” border_width_all=”0px” global_colors_info=”{}”][et_pb_accordion_item open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

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After fermenting two weeks, your food waste will look almost the same.<\/p>\n

In reality, it lost a good share of its water and its carbohydrates will have turned into beneficial micronutrients (it\u2019s the same thing that happens in your belly thanks to the lactic ferments) for the soil\u2019s life.<\/p>\n

You\u2019re now ready to transform your bokashi pre-compost into living soil.<\/p>\n

There are different options, depending of what you have at hand: garden, couryard or a balcony.<\/p>\n

How?<\/strong><\/p>\n<\/div>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”You have access to a garden, vegetable garden, raised bed frames: ” _builder_version=”4.16″ inline_fonts=”Brandon Grotesque Regular” global_colors_info=”{}” open=”off”]<\/p>\n

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-> DIG DOWN ! <\/strong><\/span><\/p>\n

Dig a pit or a trench of approximately 30 cm depth and at the same distance, therefore 30cm, from any plant\u2019s roots.<\/p>\n

You can as well dig a circle around a stem or a line along a hedge. With a shovel or gloves, spread the contents of the bucket over the pit. Mix the fermented bokashi with some soil and then cover with the dug up soil. Press well and leave for a fortnight before planting and\/or sowing in the same place.<\/p>\n

You have provided valuable nutrients to your soil and they will thank you with beautiful blooming, richer yield both in quantity\/quality. Your plants will as well have a better plant resistance to diseases.<\/p>\n

You also support life in the soil that you nurture.<\/p>\n

The pre-compost will take about a month to completely turn into soil \u2026 thanks to the worm\u2019s work and all the micro-life you brought to the soil.<\/p>\n

Some ingredients, such as eggshells and citrus peels, will take a little longer to degrade. They are poping-up? Just push them back into the ground.<\/p>\n<\/div>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”You have a courtyard, balcony or little outside space ” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

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-> CREATE FERTILE SOIL !<\/strong><\/p>\n

Get yourself one or two very large pots with holes at the bottom for rain to be drained and the same volume of soil or old potting mix. Their capacity should be at least twice the volume of your bokashi bucket (that holds 16 l).<\/p>\n

Layer 1\/3 of the ground at the bottom of the pot. Mix another 1\/3 of ground with your pre-com- post and transfer it in the pot. Top up the pot with the last 1\/3 of ground and tamp well. Cover with a lid or a tarp to avoid birds or other animals to help themselves for the first days.<\/p>\n

In one month you\u2019ll have a rich, earthy soil in which you\u2019ll be able to direct- ly plant or that you can use to repot your plants.<\/p>\n<\/div>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”You have a garden compost” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

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-> ENRICH IT ! <\/strong><\/p>\n

You can also empty the bucket on top of (or better, dig it in it) your compost heap and cover it with some browns or dirt. Your pre-compost will continue to decompose there. The advantage? You don’t have to go to the compost heap every day to throw away your food scraps because in the Bokashi bucket they don’t go ‘bad’ and besides, you add life to your compost heap.<\/p>\n<\/div>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”You really don’t have space or time? Give it away. ” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

-> GIVE IT ! <\/strong> <\/strong><\/p>\n

Give: to your neighbour who has a garden, to the city park around the corner, to those who have a vegetable garden\u2026 It\u2019s a nice opportunity to meet new people and who knows, you might go back home with a few fruits & veggies in exchange.<\/p>\n

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BOKASHI COMPOST AS EASY ASCOUNTING UP TO #3 !Equip yourself with a StarterKit, composed of two BokashiCompost airtight buckets and a bag of Bokashi Starter, you can find all of it here.The Starter is made of wheat bran impregnated with Effective Microorganisms (or EM\u00ae) aka \u201cgood bacteria\u201d. 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