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Bokashi composting is an alternative way of dealing with kitchen scraps by fermenting the scraps in a conveniently sized bucket that’s perfect for your kitchen, classroom, office or anywhere you create food scraps!

The process is similar to pickling onions or gherkins in a jar. There are no putrid smells and it won’t attract flies. When the bucket is full, let it rest for a week to continue to ferment, then the contents can be dug straight into the garden or mixed with your outside compost. It will then break down into highly fertile soil within two weeks. The whole cycle can take around six to eight weeks, from scraps to nutrient-rich plant food.