If plants could choose from a menu, water alone would make for a rather limited selection, while natural fertiliser would be more like a carefully prepared meal – made from selected ingredients and perfected down to the last detail.
For home-grown herbs, vegetables and other plants, the nutrients available to them matter too. Some of these nutrients can come from organic waste. Five simple composting tips can help you become a better chef for your plants.
By composting eggshells, fruit and vegetable peelings, coffee grounds and other organic waste left over from preparing meals, we can process them properly and return some of their nutrients to the soil.
The kitchen is where plant care begins
With the Bokashi method, organic waste is fermented in a sealed composter with the help of microorganisms contained in Bokashi bran. During the process, two useful materials are produced: a liquid that, when properly diluted, can be used to feed plants, and fermented organic matter. The fermented material can then be mixed into garden soil or added to an outdoor composter, where decomposition continues.
1. Cut larger pieces of organic waste on the chopping board
When preparing pumpkin soup or apple strudel, cut larger pieces of organic waste into pieces a few centimetres in size. Once you place the waste in the Bokashi composter, press each layer down firmly and close the lid tightly.
Pressing the waste removes trapped air, while cutting it into smaller pieces increases the surface area available to microorganisms. This helps create better conditions for fermentation. Compacting the organic waste also allows you to make better use of the space inside the composter.
2. Add Bokashi bran between the layers like filling in a lasagne
Bokashi bran contains microorganisms that support the fermentation of organic waste. That is why it is important to add it gradually between the layers rather than waiting until the composter is full and adding it only on top.
When using Skaza composters, first add Bokashi bran to the empty composter, then add 20 millilitres each time you add a new layer of organic waste. If you add a larger amount of organic waste, use more Bokashi bran.
3. Measure the liquid as carefully as an ingredient in a recipe
Some substances from the organic waste pass into the liquid that collects at the bottom of the container. The amount of liquid also depends on what you put inside: juicy fruit scraps, for example, may produce more liquid than bread. More liquid therefore does not necessarily mean that fermentation is more successful. Check the tap every two to three days and drain the liquid regularly to prevent the contents from becoming too wet. Do not pour soups or oil into the composter.
The liquid may contain nutrients for plants, but it is acidic and must be used correctly. When properly diluted, it can be used to feed plants, allowing some of the nutrients from organic waste to return to the cycle and support their growth. Always follow the instructions for the correct dilution ratio.
4. Write the date of the last addition on the lid
Once the composter is full, add Bokashi bran, press the contents down firmly and close the lid. Write the date on the lid and leave the composter closed for at least 14 days, or according to the instructions for use. Do not add any new organic waste during this period, but continue draining the liquid. Keep the composter at around 20°C. Because low temperatures can slow down the process, it should not be stored on a cold balcony.
Writing the date on the lid helps prevent the composter from being emptied too early. Using two composters in rotation also allows you to continue your routine while the contents of the first one are fermenting.
5. Let the soil benefit first, and the plants second
Do not add the fermented material directly around plant roots, as it is initially acidic. In the garden, mix it into the soil and cover it. Wait at least two weeks before planting in the same spot, and longer if the soil is cold. Complete decomposition may take considerably longer than this initial waiting period.
On a balcony, use a sufficiently large separate container filled with soil for further decomposition rather than a pot containing herbs or other plants that are already growing. Mix the fermented material with the soil, cover it and allow soil organisms to continue the decomposition process.
From organic waste to new growth
By processing organic waste correctly, we can return some of its nutrients to the soil and help maintain its fertility. Fertile, well-cared-for soil creates better conditions for healthy plant growth and high-quality home-grown produce – where, ultimately, taste matters too.
Whether we compost in the kitchen or in the garden, the goal is the same: to return the value contained in organic waste to the natural cycle. Discover all Skaza composting solutions.