Composting is a fantastic way to reduce food waste and create nutrient-rich soil for your garden, but did you know there’s a faster, cleaner, and more odor-free way to compost? Bokashi composting is an anaerobic fermentation process that allows you to compost food waste—including meat, dairy, and cooked food—that traditional composting methods cannot handle. This method is especially useful for apartment dwellers or anyone looking for a quicker composting solution.
In this guide, we’ll explore what Bokashi composting is, how it works, and the steps you need to follow to start fermenting your food waste today.
What Is Bokashi Composting?
Bokashi is a Japanese term meaning “fermented organic matter,” and it refers to a composting method that uses a special inoculated bran (Bokashi bran) to ferment food waste in an airtight container. Unlike traditional composting, which relies on aerobic decomposition (using oxygen), Bokashi composting is anaerobic, meaning it occurs without oxygen. This fermentation process allows you to compost food waste more quickly, even materials like meat, dairy, and cooked foods that would normally attract pests and produce odors in traditional composting systems.
The Benefits of Bokashi Composting
- Handles all food waste: Bokashi can compost almost anything, including meat, dairy, cooked food, and even citrus peels—materials that are typically not recommended in traditional composting systems.
- Odor-free process: Unlike traditional composting, which can produce unpleasant odors, Bokashi is mostly odor-free, making it ideal for use indoors.
- Fast process: The fermentation process of Bokashi takes only 2-4 weeks, much faster than traditional composting, which can take months.
- Nutrient-rich soil: The end result of Bokashi is a nutrient-rich soil conditioner that can be used to enrich your garden.
How Bokashi Composting Works
- Prepare Your Bokashi Bucket A Bokashi composting system typically consists of a bucket with a tight-fitting lid, a spigot (for draining liquid), and air-tight seals. The bucket is used to contain food scraps, and the spigot helps release the liquid byproduct of the fermentation process, called “Bokashi tea,” which can be used as a fertilizer.
- Add Bokashi Bran Bokashi bran is the key ingredient in the Bokashi composting process. It is made from wheat bran that has been inoculated with beneficial microorganisms, such as lactic acid bacteria, yeasts, and phototrophic bacteria, that speed up the fermentation process. The bran is sprinkled over each layer of food scraps to promote anaerobic fermentation.
- Layering Your Food Scraps Start by placing a layer of food scraps in the bottom of the bucket. As you add food waste, sprinkle a small amount of Bokashi bran on top of each layer. This helps to inoculate the scraps with the beneficial microorganisms needed for fermentation. Once you fill the bucket with scraps and bran, compact the materials down to remove excess air, ensuring an airtight seal.
- Seal and Wait After each layer of food scraps and bran, make sure to firmly press down the contents to eliminate air pockets. Close the lid tightly to maintain an anaerobic environment, which is essential for the fermentation process. You should wait for 2-3 weeks for the food waste to ferment.
- Drain the Bokashi Tea During fermentation, a liquid called Bokashi tea is produced. This liquid can be drained from the bucket using the spigot at the bottom. Bokashi tea is rich in nutrients and can be diluted with water to use as a liquid fertilizer for your plants. Be sure to drain it regularly to prevent it from accumulating and to maintain the fermentation process.
- Buried in the Soil or Transfer to a Compost Bin After 2-3 weeks, your food scraps will have fermented into a pickled, slightly smelly mass. At this point, the Bokashi compost isn’t fully decomposed, but it’s ready for the next stage. You can either bury the fermented scraps in your garden soil or transfer them to a traditional compost pile or bin. In the soil, the scraps will break down completely within a few weeks, enriching the soil with valuable nutrients.
Step-by-Step Guide to Bokashi Composting
- Choose a Bokashi bucket – Invest in a Bokashi composting bucket, which can be purchased online or at a garden store. Some systems come with all the essentials, including the bin, spigot, and Bokashi bran.
- Add your food scraps – Place your kitchen waste in the bucket. Be sure to chop large pieces into smaller ones for quicker fermentation. You can add meat, dairy, cooked food, and other typical food waste without issue.
- Sprinkle with Bokashi bran – After each layer of food scraps, sprinkle a handful of Bokashi bran. Be generous with the bran, but you don’t need to overdo it. The bran is key to starting the fermentation process.
- Press down the contents – Use a tamper or your hands to compact the scraps and remove air from the bucket. This ensures an anaerobic environment, which is essential for fermentation.
- Close the lid – Once the bucket is full, make sure to seal the lid tightly. The fermentation process requires no oxygen, so sealing the bucket is crucial.
- Wait 2-3 weeks – Allow the food scraps to ferment for at least 2-3 weeks. You’ll notice the contents becoming pickled and sour-smelling. During this time, drain the Bokashi tea every few days to prevent it from building up.
- Use the fermented material – After 2-3 weeks, you can either bury the fermented food scraps in your garden soil or add them to a traditional compost pile. If burying, dig a hole or trench and cover the scraps with soil. In the garden, the scraps will fully break down and provide valuable nutrients.
Things to Avoid Composting with Bokashi
While Bokashi is versatile, there are still some items you should avoid adding to your Bokashi compost bucket:
- Non-organic materials: Avoid plastic, metals, or synthetic materials.
- Bones: While Bokashi can handle most food scraps, large bones may not break down quickly, so it’s best to avoid them.
- Citrus in excess: A small amount of citrus can be composted in the Bokashi system, but too much can make the fermentation process slower due to acidity.
- Oil, fats, or greasy foods: These can create an imbalanced mixture and might lead to foul odors.
Troubleshooting Bokashi Composting
- Smelly liquid: If you notice that your Bokashi tea is overly smelly, it could indicate that the food scraps in the bucket are not being properly compacted or sealed. Be sure to drain the liquid regularly and make sure your bucket is airtight.
- Not breaking down: If your food scraps are not fermenting as expected, check that you’re adding enough Bokashi bran and pressing down the scraps to eliminate air pockets. Also, make sure the bucket is tightly sealed to maintain the anaerobic environment.
Conclusion
Bokashi composting is an excellent way to handle food waste, especially in urban settings or households that generate a lot of food scraps. This anaerobic fermentation process is fast, odor-free, and efficient, allowing you to compost almost anything that can’t be handled by traditional methods. By following the steps above, you can reduce waste, enhance soil health, and enrich your garden with nutrient-packed compost.