Filling the bucket:
- Sprinkle layer of bran at the base of bucket, add 2-3” of kitchen scrap and sprinkle handful of bran. Using biodegradable paper towel, press down on scrap to remove any air pockets and replace lid.
- Repeat these steps until bucket is full.
- If the lid is difficult to open, use touch of oil on inner ring of lid. This will make opening easier.
- When the bucket is full finish with layer of bran and sheet of biodegradable paper towel.
- Securely replace lid. Bucket can remain in this condition for extended period of time. After 14 days it is ready to be used as soil amendment or in composting system.
- There is no smell if the lid is firmly on the bucket.
Kitchen scraps to include:
- Fresh fruits and vegetables
- Prepared foods and leftovers
- Breads, rices and pastas
- Cooked and uncooked meats and fish
- Cheese, eggs and eggshells
- Coffee grinds and teabags
- Biodegradable paper products
- Dry leaves and wilted flowers
DO NOT INCLUDE
- Liquids: milk, juices, oils, sodas
- Wax papers, plastic wraps
- RUBBER BANDS
- LARGE meat bones; seafood shells
- Be liberal when adding bran – 1 lb of bran is more than enough for 5 gallon bucket.
- Fermentation works without air. Make sure lids are placed securely on buckets.
- Remember the bucket will have odors of your food. Best solution to smell: eat an orange! It is good for you and your Vokashi bucket!