Another great question!! You’ll like our answer–any plant or food product. Period.
Because you’ve already read our previous post, you’ll know that Bokashi isn’t traditional aerobic composting; it’s microbial fermentation. So, unlike traditional composting that can’t take food items like meat, dairy, bones, fat, etc., Bokashi can! Yes, you read that right–your Bokashi Bucket can take not only your fruit and vegetable peelings & scraps, but can take cheeses, meats, bones, fat, and other items you’d NEVER dare to put into a compost pile!
You can now literally run a zero waste kitchen. Anything left on the plate, in the mixing bowl, in the baking tin, on the grill, etc. can go straight to your Bokashi Bucket–not your trash can!
It gets better from here–by using a Bokashi Bucket, you’re diverting food scraps out of the waste stream. Additionally, the Bokashi Bucket is an air-tight system, meaning that there are ZERO odors, ZERO pests, and ZERO mess. No more smelly trash bins–just one more reason to use a Bokashi Bucket!
We get great stories from the several thousands of our users, to include putting cheese rinds, meat bones, pork trimmings, used coffee grounds (with the filter!) oyster, clam and shrimp shells, and even an entire turkey carcass in their bucket. The microbes in your Bokashi Activator go to work immediately to ferment all that.
Many users also use their buckets to augment traditional composting plant clippings. Plant trimmings that you may not want in a regular compost pile (such as tomato plants, which are easily infected with parasites, bugs and other bacteria) can be quickly fermented using the Bokashi method, which kills all those nasty critters. Better yet–it only takes 4-6 weeks to turn all those trimmings into soil (as compared to 6-8 months in a regular compost pile), and works year-round, regardless of the weather or temperatures.
What can’t you put into your Bokashi Bucket? Glass, plastic, oil, or harmful chemicals. These are not natural things that Bokashi microbes would eat, or in the case of chemicals, these are things that will kill the microbes.
So, Bokashi away!! If you come up with a crazy thing to Bokashi, don’t hesitate to send us an email with some photos to email@example.com. We’d love to hear from you!!
Place your Bokashi Bucket where it is easy for you to use but out of direct sunlight and away from any heaters. Inside your kitchen, garage, laundry room or basement are great places to keep it.
When done correctly you’re Bokashi Bucket shouldn’t smell. Foul odors come when you don’t add enough Bokashi Activator, add too much scraps at a time, air gets into the bucket, or you’re not draining your bucket. Address these issues to fix a stinky bucket.
It’s good practice to drain your Bokashi Bucket or at least check it for liquids every 2-3 days.
Alongside your garden bed, around trees or in an area where you plan to plant are garden are great places to bury your fermented food scraps. Anywhere in your yard is fine too. We like to bury ours in a plastic storage bin with some soil or compost. In about 4 weeks, it’s ready for planting!