Join thousands composting the Wiggly way Once you start using Bokashi, you stop thinking about food waste completely. Turn food waste into rich, living soil — quickly and naturally Turn everyday kitchen scraps into nutrient-rich soil that feeds your garden, improves structure and supports long-term soil health Compost everything — even meat, dairy and cooked food No sorting, no fuss — Bokashi handles the food waste traditional composting struggles with Made on our Herefordshire farm using live microbes and proper fermentation Produced in consistent 3 tonne batches using wheat bran, then stabilised so it stores well and works every time Let’s be clear — this is proper Bokashi Active Bran. We make it ourselves, here on the farm, in 3 tonne batches using wheat bran (a byproduct of flour milling) and live microbes. It’s then carefully dried and stabilised, so it stores well, stays effective, and is easy for you to use at home. So you get the best of both worlds with Wiggly’s LIVE Active Bokashi Bran: active, properly fermented Bokashi but stable, reliable, and ready when you need it No gimmicks. No nonsense. Just Bokashi that works. We’ve even been on Countryfile talking about it — which felt slightly surreal if we’re honest. You can also watch us making it. No big factory. No mystery supply chain. Just us, wheat bran, microbes… and a fair bit of shovelling. It’s made here. Properly. Made on our Herefordshire farmProduced in 3 tonne batchesFeatured on Countryfile What is Bokashi? Bokashi is a simple way to compost kitchen waste using fermentation. Instead of letting food waste rot in a compost heap, Bokashi uses beneficial microbes to break it down in an airtight container. That means you can compost: meat fish dairy cooked food fruit and veg — all the things traditional composting struggles with. It’s one of the easiest ways to compost kitchen waste in the UK, especially in smaller gardens or homes without large compost heaps. New to Bokashi? If you’re just starting: 1kg or 2kg is a great place to begin If you’re already using it (and most people stick with it once they start): 5kg and 10kg are really good value What makes our Bokashi different Most Bokashi is: imported repacked or made in small, inconsistent batches Ours is: Made on our farm in Herefordshire Produced in consistent 3 tonne batches Based on wheat bran — a natural, sustainable byproduct Properly fermented (not just sprayed) Then stabilised for long shelf life and ease of use It’s active when you use it.But stable when you store it. That’s exactly what you want. How it works Add food waste to your bin Sprinkle Bokashi Bran Press down and seal The microbes ferment the waste (not rot it), so: no bad smells nutrients are retained everything breaks down faster later After 2–3 weeks: bury it compost it or add to soil This is one of the most effective ways to compost kitchen waste in the UK without smells or mess. Bokashi vs traditional composting Traditional composting: struggles with meat and cooked food can smell if not managed properly slows down in winter needs space Bokashi: handles all food waste controls smells through fermentation works all year round fits easily into a kitchen routine Bokashi doesn’t replace composting — it improves it. It’s the fastest way to turn food waste into something your compost and soil can actually use.
