1. Use Bokashi Bran Adequately: Sprinkle a sufficient amount of Bokashi bran on each layer of kitchen waste added to the bin to facilitate the fermentation process.
2. Seal the Bin Tightly: Ensure the Bokashi bin is tightly sealed after each addition of waste to create an anaerobic environment crucial for the fermentation process.
3. Drain Liquid Regularly: Periodically drain the liquid (Bokashi tea) from the bin through the tap every 2-3 days. Dilute the collected liquid before using it to water plants.
4. Wait for Fermentation: Allow the waste to ferment for 2-3 weeks before burying or adding it to a compost heap. This gives the Bokashi microbes sufficient time to break down the organic matter.
5. Add a Variety of Kitchen Scraps: Bokashi composting accommodates a diverse range of kitchen scraps, including meat and dairy. Use this flexibility to recycle a wide array of organic waste.

1. Avoid Overloading: Do not overwhelm the Bokashi bin with too much waste at once. Introduce food gradually to give the microbes time to work effectively.
2. Don’t Skip Draining: Neglecting to drain the liquid regularly can lead to an overly wet environment, potentially slowing down the fermentation process.
3. Refrain from Adding Non-Organic Materials: Only add organic kitchen waste to the Bokashi bin. Avoid putting in non-organic items such as plastics, metals, or glass.
4. Don’t Open the Bin Prematurely: Resist the urge to open the Bokashi bin before the fermentation period is complete to prevent disruption of the microbial activity.
5. Avoid Direct Contact with Plant Roots Initially: Newly fermented Bokashi compost may be too acidic for plant roots. Refrain from placing it in direct contact with roots for the first couple of weeks after burying or adding it to the compost heap.

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