Frequently asked questions

You have four great options:Compost Pile: Add it to your existing heap to speed up the process or donate to a garden that has one.Burial: Dig a 30cm deep trench in your garden, 30cm away from plants and trees' root system and bury the food waste contents. Worm farm: Slowly feed it to your worms and always cover food with wet newspaper. Adjust your worm farm feeding ratio to 70% carbon (brown material like brown leaves) and 30% nitrogen (green material like Bokashi food waste).Helderberg Collection: If you are in the Helderberg region, we can collect your full bin and swap it for a clean one.

Not quite yet. Think of the bokashi bin as a "pre-treatment" system. The process pickles the food waste through fermentation rather than breaking it down completely. Once the bin is full and has fermented for two weeks, it needs to be buried in soil or added to a compost heap, where it will break down into rich, nutrient-dense soil in record time.

Actually, no! Because the bokashi composting process is anaerobic (airtight), the food doesn't rot or putrefy. Instead, it has a mild, vinegary "pickled" smell. As long as you keep the lid sealed and use enough bokashi powder (typically a generous handful per day layered between food waste), your kitchen will stay fresh and free from fruit flies and pests.

We like to think of it as an investment in our soil. Unlike traditional waste management, where you pay for bags that sit in a landfill, every cent spent on bokashi stays in the Earth’s ecosystem. It restores the "life" in the soil, reducing the need for expensive chemical fertilisers and helping gardens and farmland thrive naturally.