Sunwood Life Bokashi Composter

Unlike traditional composting that relies on oxygen and heat to break down waste, Bokashi uses an anaerobic fermentation process. This means it breaks down food scraps in an airtight environment, which is faster and prevents the typical smells associated with decomposition.

The Bokashi method is quite versatile and can handle items that traditional composters often can't, including meat, dairy, and small bones. However, you should avoid adding liquids, large bones, or heavily moldy food to ensure the fermentation process stays balanced.

The spigot is essential for draining 'Bokashi tea,' the liquid byproduct created during fermentation. You should drain this liquid every few days to prevent the waste from sitting in moisture, which can cause odors; the liquid itself can be diluted and used as a potent plant fertilizer.

Yes, when used correctly with the lid sealed tightly, the system is designed to be odor-free. You might notice a slightly tangy, pickled scent when you open the lid to add new scraps, which is a normal sign that the fermentation process is working properly.

Once the bin is full, you leave it sealed for about two weeks to complete the fermentation process. After that, the contents need to be buried in a garden bed or added to a traditional compost pile to finish breaking down into soil, as the Bokashi process creates a pre-compost rather than finished soil.

Yes, the premium bran is the catalyst for the fermentation process and will need to be replenished as you use it. You can purchase additional Bokashi bran separately once your initial supply runs out.