Bokashi at WeGrowOrganic
Ferment everything — even meat and dairy
Bokashi is an anaerobic fermentation method that pre-digests food waste — including cooked food, meat, dairy and citrus — inside a sealed bucket, using bran inoculated with beneficial microbes.
The fermented output is buried directly in the garden or added to a compost pile, where it breaks down in a fraction of the usual time.
- 01
Layer food scraps into an airtight bokashi bucket.
- 02
Sprinkle bokashi bran over each layer.
- 03
Press down to remove air and seal the lid.
- 04
Drain the fermentation liquid every few days — dilute for plants.
- 05
After 2 weeks the bucket is fully fermented (pickled).
- 06
Bury the contents in a trench or add to your compost pile.
Portfolio
Inside our compost systems
Benefits
Why this method works
- Handles cooked food, meat, dairy, citrus
- No smell when sealed correctly
- Produces a plant-boosting liquid
- Kitchen-friendly — bucket lives indoors
- Speeds up any compost pile it's added to
- Zero waste to landfill
Why choose WeGrowOrganic
Cape Town-made, soil-first
- ✔The only method that handles all food waste
- ✔Indoor and odour-free
- ✔Produces liquid plant food as a bonus
- ✔Feeds soil biology in the garden
Perfect for
Where it goes to work
- Apartments
- Small households
- Restaurants
- Meat-eating families
- Cold climates
- Winter composting
Ferment, then feed
Nothing wasted — not even the leftovers.
Bokashi closes the loop on the food your compost pile can't handle, turning meat, dairy and cooked scraps into soil biology.