Bokashi starter

DON'T THROW AWAY YOUR PEELINGS AND OTHER LEFTOVERS, RECYCLE THEM AND VALORIZE THEM THANKS TO THE BOKASHI TECHNIQUE!

Bokashi means "well fermented organic matter" in Japanese. This technique allows to create a rich material for the soil, and to avoid the bad smells often noticed during composting.
For this you will need :
organic waste
a Bokashi bucket
Bokashi Starter

The Bokashi Starter is made of wheat bran, fermented with EM® technology.
It initiates the fermentation of the organic matter in the Bokashi bucket. You can recycle your food scraps into a rich soil and plant amendment without the bad odors and flies often associated with compost.
The Bokashi Starter can also be added to the growing medium to enrich it. The immunity of the plants is increased, and their development and growth are optimized.

HOW TO PROCEED?
1) Put your kitchen scraps in the bucket. For a better result, cut them in pieces of 5 cm x 5.
2) Once the first layer of waste is formed (5 cm), sprinkle a handful of Bokashi starter. This will initiate the fermentation of the food scraps.
3) Pack the first layer well.
4) Close the lid of the bucket tightly and repeat the operation. Once full, let the bucket ferment for 2 more weeks (longer if it is cold), with the lid tightly closed.
Every 2 days: Collect the juice resulting from the fermentation through the tap, to avoid putrefaction (the quantity may vary depending on the waste).

Your Bokashi is ready when it has a sweet and sour smell.
Your leftovers have not changed much in appearance, they have been predigested.
By adding it to the soil, bacteria, fungi and earthworms will digest the Bokashi, producing the nutrients needed for the plants to thrive.

WHAT TO DO WITH THE JUICE FORMED?
This juice is very rich in nutrients and useful micro-organisms.
Do not throw it away!
The juice is not preserved, so it is preferable to use it directly, either in your garden to feed your plants, or in the toilets and drains, the juice will have a preventive and natural cleaning effect.
Dilute it to at least 1% (10 mL for 1 L of water)