First about the benefits. We can ferment all organic waste, including dairy products, orange peels and bananas in a special, airtight bucket that we keep in the kitchen and is thus very convenient. The bucket must have only a drainage bottom so that water does not accumulate on the bottom, which would cause putrefaction.
We regularly sprinkle organic waste with brown bran, enriched with effective microorganisms - Bokashi Bran. The material is loaded into the bucket in layers - organic waste, bran, organic waste, bran - for a good contact of waste and bran, until the bucket is full. We prefer to add a little more bran than too little. It’s kind of a golden rule not to skimp on the bran, at least not at the beginning, when we start filling Bokashi Organko. After each filling, the kitchen waste must be compressed well to remove the air. During the use and the filling of the bucket, the fermentation liquid that accumulates in the lower part of the bottom, is also used.
When the bucket is full, we seal it and store for a maximum of 14 to 21 days at ambient temperature, for example in a garage, boiler room etc. During this time, the beneficial microorganisms in the bucket are still fully active and the fermentation liquid still accumulates at the bottom, therefore it is regularly drained and used. All this time the organic material is fermenting and so we get, as we like to say, pre-prepared organic nutrient, which is not yet compost!