Frequently Asked Questions

A. Press down on the ring in the centre of the lid while gently lifting the mid-point on the lid edge, one edge at a time, until you can lift the lid. The lid will become easier to get off with regular use, but it will still remain airtight.

A. Use a 2-litre plastic ice-cream container for your food waste. Add 1-2 tablespoons of Compost Zing per container.

A. Out of direct sunlight but in a warm place, e.g. - kitchen cupboard, hot water cylinder cupboard or laundry. The Zing Bokashi Compost Zing system is odourless so you can easily store it indoors.

A. ‘Juice’ production is regulated by the fermentation process and the types of food used. Check the types of foods you are using, for example, dry foods such as bread won’t produce much moisture, whereas juicy fruits such as oranges produce more moisture.

Good fermentation is enhanced by temperature. Make sure your Zing Bokashi buckets are in a warm spot (between 16-25C for optimum results).

A. There are several good indicators such as juice production, a sweet vinegar-like smell, the presence of white fungal threads on the food waste and/or on the ‘juice’ in the bottom bucket.

If you don’t see any of these signs, check that your bucket is in a warm spot, you are using the recommended foods and that you are adding food to the bucket daily.

If food sits on a bench for too long before being placed in the bucket, it can attract bad bacteria which can disrupt the fermentation process. Also make sure the lid is kept airtight.

A. If the lid remains airtight between uses, you can take as long as you wish. Do not worry about going away on holiday – just clear the juice before you go. 

A. The average family uses one bag about every 8-10 weeks.

A. Absolutely. The juice is a valuable resource and should be drained off the bucket every 2-3 days and is best used immediately.

A. Basically, the Zing Bokashi system “pickles” your organic waste rather than the decaying process that occurs with traditional composting. You can produce nutrient rich compost in less than half the time without the unpleasant smells normally associated with composting. 

A. A 140-litre system using modified wheelie bins is now available for larger amounts of waste. If you have more than 20 litres of waste per day then this system maybe better suited to meet your needs. These are used in schools, holiday parks, cafes, and hotels.

A. The colour black provides a warmer environment inside the bucket as well as improved heat retention. They are manufactured from NZ recycled plastic, making them more environmentally friendly. 

A. The 7-10-day period is the minimum recommended time only and if you continue to drain off the juice, the time taken until disposal can be extended as long as the bucket remains airtight. The recommended minimum fermentation time in winter is 10-14 days.

A. There is no minimum distance required, although it’s good to keep the pet waste unit just outside the fall zone of fruit. Washing fruit also good practice.

A. You can leave your bucket to continue to ferment while you are away. It’s best to remove any juice just before leaving and then empty the juice when you return.

A.  Once a week is best and try to apply either in the early morning or in the evening

A. Try an enclosed type of compost heap. This could be a plastic enclosed type or a wooden 4-sided enclosure.