Looking after your bokashi: draining the liquid, cleaning the bin and preparing the next cycle

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A bokashi needs very little maintenance, but it does need some: draining the liquid regularly. That one habit makes all the difference between a bin with a pleasant pickle smell and a bin that turns into a swamp. Add to that a quick clean between cycles and the occasional check of the seal and the tap.

Here's when and how to drain depending on your model, what to make of a bin that produces no liquid, and how to clean and prepare the bin for the next cycle.

Why drain regularly

As the waste ferments, it releases a liquid that drains below the grid. If you let it build up, it eventually rises to the waste at the bottom. That waste then sits in the liquid, and lactic fermentation may give way to rotting: unpleasant smells, mould, slimy contents.

Excess moisture is in fact the most common cause of smelly bins. Draining keeps the waste "dry" above its liquid, so that fermentation goes smoothly.

Key points

The liquid should never touch the waste. Regular draining keeps the bottom of the bin dry and the fermentation on track.

How often should you drain?

Reliable sources agree: every two to three days, and at least twice a week. Adjust according to what you observe:

• more often if you add lots of fresh fruit and vegetables, which release a lot of liquid, and in summer;
• less often with drier leftovers (bread, rice, pasta, kitchen roll), and in winter, when the cold reduces liquid production.

Keep draining during the two-week resting period of the full bin. You don't need to open the lid: the tap, plug or drawer is enough.

The collected liquid is best used within 24 to 48 hours, always diluted, at the base of plants. All the dilution rules are in our guide on bokashi liquid: dilution, uses and limits.

The right technique for each model

With a tap (Confort, Essential)

Place a glass or small jar under the tap, open it, let it run until the last drop, then close it firmly. A tap left slightly open lets air in and liquid out. On the Essential, the bin sitting on its base drains directly into the collection drawer.

With a plug (Organko 2)

Place the bin at the edge of the worktop or sink, put a container underneath, unscrew the plug and let it drain. Screw it back in fully. If the plug gets damaged or lost, it's available as a spare part: the Organko 2 plug.

With a drawer (Urbalive)

Gently pressing the transparent drawer makes the liquid flow; when you remove it, the automatic tap closes by itself. The drawer only holds a quarter of a litre, so empty it often.

Without a tap (homemade bin)

Lift the upper, perforated bucket without opening the lid, empty the lower bucket, then put everything back. If you can't drain, absorbent materials at the bottom (newspaper, torn egg box cardboard) will soak up some of the liquid.

Emy's tip

After each draining, wipe the tap or the rim of the plug with a damp cloth: a single forgotten drop of liquid is enough to attract fruit flies.

No liquid at all: is that normal?

Yes, very often. A new bin can take one to two weeks, or even longer, before producing its first drops. The amount depends mainly on what you put in: lots of liquid with fruit, vegetables and peelings, very little with bread, starchy foods or cooked leftovers. There's less in winter too.

As long as the smell stays sour and pleasant, a bin that produces little liquid isn't a problem. If, on the other hand, you see condensation under the lid, that's a sign the contents are too wet: drain more often and add something dry, such as a little activator or a piece of egg box cardboard.

Cleaning the bin between cycles

The bin is empty and its contents have gone to the garden or the compost heap. Before filling it again:

1. Scrape off any residue stuck to the bottom and the grid, and add it to the emptied contents.
2. Rinse the bin, the grid or sieve, and the compactor in hot water, using a brush. Take out the grid to clean underneath.
3. Clean the tap or plug: run water through it to flush out any deposits that could block it. On the Urbalive, rinse the fabric filters too.
4. Leave the bin open to dry, ideally outdoors. A few hours outside, in the shade or gentle sunshine, is enough to get rid of the smell.

There's no need to disinfect: the bin will host a new fermentation anyway. Our instructions recommend rinsing with water, without detergent or soap, and that's what we advise for everyday use. If a more thorough clean is needed, a little mild washing-up liquid is fine, provided you rinse thoroughly: product residue could disrupt the micro-organisms of the next cycle. Avoid bleach and scented products altogether. According to the manufacturer, Skaza bins, such as the Essential, are dishwasher-safe up to 55 °C, or on an eco programme.

Did you know?

A properly used bokashi bin stays clean: the acidic environment created by lactic acid bacteria holds back rotting. A simple rinse is almost always enough.

Looking after the seal, tap and parts

• The seal and the rim of the lid: a crumb or residue on the seal is enough to let air in. Wipe them from time to time, and whenever waste has spilled over.
• The tap: over time or in transit, it can work loose and leak where it joins the bin. To tighten it, hold the nut on the inside and turn the tap by its body. Test it now and then with a little water, with the tap closed.
• The sieve and the grid: check that they aren't cracked. For the Essential, a replacement sieve is available individually.

These checks take a minute at each change of cycle and prevent most smell and leak problems.

Preparing the next cycle

Once the bin is dry and reassembled, sprinkle a little activator on the grid before the first layer of waste: this gets fermentation going right from the bottom of the bin. Check that the tap or plug is properly closed, then get back into your usual routine: layer of waste, activator, press down, lid.

If, despite good maintenance, your bin smells bad or gets covered in coloured mould, see our guides on bad smells, too much liquid, fruit flies and mould in bokashi. And if your bin is showing signs of wear, our guide to choosing a bokashi composter presents our different models.

In summary

Drain the liquid every two to three days, more often with fruit and vegetables or in summer, including during the full bin's resting period. A bin that produces little liquid is nothing to worry about if the smell stays sour; condensation under the lid, on the other hand, signals excess moisture. Between cycles, scrape, rinse with hot water, clean the tap and leave to dry, without bleach or scented products. A quick check of the seal and tap each cycle, and your bin will serve you well for a long time.

Related products

Best Seller

Bokashi Confort Composter

14-litre capacity, available individually or as a set of 2

£34.06 €40.83

Urbalive Bokashi Composter

Capacity 10.6 litres, available singly or in a set of 2

£54.91 €65.83

Bokashi Composter Skaza Organko 2

Capacity 9.6 litres, individually or in a set of 2

£56.30 €67.49

Skaza Essential Bokashi Composter

Capacity 15.3 litres, set of 2 buckets

£53.53 €64.17

Other topics in the guide

Vermicomposting30 sheets →Composting25 sheets →EM micro-organisms26 sheets →