Paul Cohen-Tannugi, Elise de Jong

Bokashi Comp0st FAQ

Resources for all things Bokashi

 This page is a compendium for bokashi and green-waste composting. Refer to the Comp0st Booklet in the kitchen for general information.

Step-by-Step Bokashi Instructions:

  1. Empty food scraps into the bokashi bin
  2. Add one cup of starter for each bucket-load of scraps
  3. Press down with the plunger
  4. Close the lid tightly
  5. When full, close the lid tightly and let it ferment for 1-2 weeks
  6. After fermentation, empty the bin onto the compost pile

Caveats for proper fermentation: 

  1. Particle size: Shred food scraps into smaller sizes to speed-up fermentation time.
  2. Moisture: Bins should be moist, but not soaking wet. If dry, add water. If soaking wet, drain liquids, using bottom tap, and/or add dry materials like shredded paper (unbleached; newspaper).
  3. Temperature will affect the speed of fermentation: 

Winter: 5ºC~15ºC: ~2 weeks / Spring-Summer-Fall: 15ºC~30ºC: ~1 week

N.B.: Use only one bin at a time until full to avoid slowing down fermentation (Use bins from left to right first)


Bokashi_fermentation -

Garden Comp0st Instructions

Emptying the Bokashi Bin 

Step 1. Bring the full bokashi bin to the garden compost area. If you haven’t already, drain liquids using the bottom tap (you can collect it for plants, or discard it over the compost pile).

Step 2. Bring bin close to the compost fence, and tip it over the pile with the lid open to empty its content.

Step 3. Use water hose to clean/rinse the bin, and steel plate for next use.

Step 4. Use a pitchfork from the aquaponics to spread and cover the emptied content with soil. This will ensure proper composting, and keep smells that attract pests/rodents away. 

Step 5. Bring the clean bin(s) back to the patio, and make sure to fill in the Bin Tracking sheet (by scanning QR code or in the Booklet). 

Maintaining Garden comp0st

When: In the Spring before gardening; In Summer to add mulch over crops and to prepare the compost for the Fall.

Step 1. Make sure there are no bad smells coming from the compost. If you notice bad smells this may indicate a few things: 1) High pH (acidic): in which case, add wood-ash over the pile to bring up pH levels. 2) Needs cover on top (i.e., soil). 3) Needs aeration, in which case, follow Step 3.

Step 2. If the pile is getting to high, use pitchfork to transfer content of one pile to the next. This will also aerate the compost and speed-up the process. Do this only once every couple months. 

Step 3. Extraction of Comp0st: To extract compost, you will need several things:

- Tools: Pitchfork, shovel, plastic sheet, wheel-barrow and sifter (as well someone to help you with the task)

- Time: This process is labour and time-intensive so the more hands on deck, the better.

Place sifter on top of the wheel-barrow, and shovel compost on top. Then, swerve the sifter back-and-forth to separate fine particles from coarse ones (which can go back to the pile).

Do this until wheel-barrow is full, and unload compost unto the plastic sheet until you have the desired amount of compost needed.

You can always store surplus compost unto the large white bag located at the left-hand side of the compost.

Contact and Waste-Resources 

Used Cooking Oil Pick-up Service: Contact ROTI (+31 (0) 20 2 60 60 60) by phone for oil collection stored in the blue drum. Call a week prior to ensure timely pick-up (website).