Bokashi composting is an anaerobic (oxygen-free) process that uses beneficial microbes to ferment food waste.
A soil factory is a fantastic way to manage Bokashi waste after fermentation.
No, Bokashi is one of the most vermin-proof composting methods as it is completely contained.
Not quite anything, but almost! You can add: Cooked and uncooked food waste: Vegetables, meat, dairy, bread, rice, pasta, and even eggshells.
No. Bokashi waste smells pleasantly tangy—like pickled vegetables or cider vinegar.
Yes, and it’s really versatile!
Yes! Bokashi composting benefits all soil types
Bokashi relies on effective microorganisms (EMs), primarily lactic acid bacteria, yeast, and phototrophic bacteria.
Fill out our handy order form and we will get in touch with an invoice and to arrange delivery.
When you bury raw food waste, it decomposes slowly and unevenly, often creating pockets of anaerobic (oxygen-starved) decay that can attract pests and produce harmful gases like methane.
Our composting worms are mixture of species (mainly reds and dendras) selected for their composting ability
The Urbalive Worm Composter is a home wormery kit that can be used indoors or outdoors for composting kitchen waste with the red worms. The perfect wormery for households, classrooms or offices.