Brisbane Local Food

Growing local

has any one had success with Bokashi and if so where did you get the starter from ? is it worth all the trouble - we have good compost heaps and worm farms so the only advantage i can see is being able to use citrus and protein sources .  did anyone make their own tapped buckets and if so where did you get the specifications from ?

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Comment by DARREN JAMES on October 9, 2016 at 22:05

Hi again Maryanne ,if you can get hold of the latest issue of grass roots magazine,your nearest library may have a copy you can borrow  then you will find an article I wrote about how to make a simple compost bucket.If I had known I would have bought up a bucket for your own unique creation.

Comment by Jeff Kiehne on October 3, 2016 at 7:22

What is wrong with using sawdust that is what they use for road kill and dead animals on farms the sawdust absorbs  the moisture and stops odor and insects .

Comment by Lissa on October 3, 2016 at 5:23

I just buy the bags of Bokashi mix from Bunnings. Not that expensive and a bag lasts me over a year perhaps even two.

Comment by Mary-Ann Baker on September 30, 2016 at 18:08

Cathie thanks for your information - will give it a go - when i get back home so it definitely wont be ready for event.... 

Comment by Cathie MacLean on September 30, 2016 at 17:48
Umm... I am in the process of fermenting my own 'bokashi bran' at the moment from coconut coir and lactobacillus which I made following the directions on which was super easy. Once it is done I expect to be able to layer it with kitchen scraps and then set aside to ferment for a bit before composting. It makes excellent fodder for poultry also once fermented according to the site. I will be done with a batch by the Dayboro event so can let you know how it goes. My only expense so far has been the cost of the coconut coir and a litre of milk. There should be at least a kg of inoculated coir there so that should last quite a while. I would encourage you to look for dyi bokashi bran on the Internet if interested in a low cost option. Seems like lacto is the main ingredient in EM which is use with bokashi.
Comment by Mary-Ann Baker on September 30, 2016 at 15:15

thanls Elaine think I will stick to my chooks ducks worms and compost heaps and burying meat and seafood scraps - seems like a lot of expense that could be channelled into other more useful resources .

Comment by Elaine de Saxe on September 30, 2016 at 13:10

Bokashi is great stuff. It's an ongoing cost though. Originally I got my buckets and EM from Bokashi Australia (or a similar name) in Marrickville. Since then a lot more people carry both the buckets and the EM.

The liquid is fabulous and it does store despite what they say. Flies love it to sniff, maybe they get off on it, at least they don't lay eggs in it.

I used to store the daily scraps in the buckets and once the 6 buckets were full, staggered around the side and laid it down into aerated plastic rubbish bins with sugar cane mulch. It makes great compost if left long enough. But then so does any other system if applied right (proportion of wet to dry is the most important part of compost-making). Over the years I have tried many compost starters and many styles of compost bins. All cost a bomb and didn't make any better compost than leaving it to mature in its own time. These days I have red compost worms entering the bins and they help a lot. They live in the ground under the bins and came free with the 400 kilos of worm crap I bought when first establishing the above-ground-now-wicking beds.

There's more baloney talked about compost than even wicking beds. All and any systems are good and what suits one person doesn't necessarily suit another.

Currently I have around 8 aerated plastic rubbish bins. Burn holes in the bottom and sides using a heated skewer. I use BD 500 as an activator, keeps the scraps fresh until they are laid down with sugar cane mulch. Then time and the not-little-grey-cells but little-microbes will always make the compost ;-).

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