Composting is a great way to reduce waste and enrich your garden soil, but traditional composting methods can be time-consuming and require ample outdoor space. Enter Bokashi composting, an efficient and compact alternative that allows you to compost food waste quickly—even in small spaces. Originating from Japan, Bokashi composting uses a fermentation process to break down organic matter, making it an ideal solution for urban gardeners and those with limited outdoor space. Here’s how you can start Bokashi composting at home.
What Is Bokashi Composting?
Fermentation, Not Decomposition
Bokashi composting differs from traditional composting in that it relies on fermentation rather than decomposition. This process uses beneficial microbes, specifically lactic acid bacteria, to ferment food waste in an anaerobic (oxygen-free) environment. The result is a pre-compost product that can be added to your garden soil, where it will break down further and enrich the soil with nutrients.
The Benefits of Bokashi Composting
Speed: Bokashi composting can process food waste in as little as two weeks, compared to the several months required for traditional composting.
Space-Efficient: Because Bokashi composting is done in airtight containers, it doesn’t require a large outdoor compost pile. This makes it ideal for apartment dwellers and those with limited space.
Less Odor: The fermentation process produces minimal odor, making it a more pleasant option for indoor composting.
Versatility: Unlike traditional composting, which often excludes certain foods like meat and dairy, Bokashi composting can handle nearly all types of food waste.
What You’ll Need to Get Started
Bokashi Bucket
A Bokashi bucket is a specialized container designed for the fermentation process. It’s airtight, which is crucial for maintaining the anaerobic environment needed for fermentation. Most Bokashi buckets also come with a spigot at the bottom to drain off excess liquid, known as “Bokashi tea,” which can be used as a nutrient-rich fertilizer for plants.
Bokashi Bran
Bokashi bran is a key ingredient in the process. It’s a mixture of wheat bran, molasses, and beneficial microbes that kickstart the fermentation process. You can purchase Bokashi bran from gardening stores or online, or even make your own.
Food Waste
Collect your food waste as you normally would, but remember that Bokashi composting can handle items that traditional composting cannot, such as meat, fish, dairy, and cooked foods. Avoid adding large bones, excessive liquid, or oils.
Step-by-Step Guide to Bokashi Composting
Step 1: Set Up Your Bokashi Bucket
Place your Bokashi bucket in a convenient spot, such as under the kitchen sink or in a pantry. Make sure the spigot is closed before you begin.
Step 2: Add Food Waste
Start by adding a layer of food waste to the bottom of the bucket. It’s best to chop up large pieces to speed up the fermentation process.
Step 3: Sprinkle Bokashi Bran
After adding food waste, sprinkle a layer of Bokashi bran on top. As a general rule, use about one tablespoon of bran for every cup of food waste. The bran introduces the beneficial microbes needed for fermentation.
Step 4: Compress and Seal
Use a tamper or a similar tool to compress the food waste, removing as much air as possible. This step is crucial for maintaining the anaerobic environment. Once compressed, seal the bucket tightly with its lid.
Step 5: Repeat the Process
Continue adding layers of food waste and Bokashi bran until the bucket is full. Each time you add waste, be sure to compress and reseal the bucket to maintain the anaerobic conditions.
Step 6: Drain the Bokashi Tea
Every few days, drain the liquid, or "Bokashi tea," from the spigot at the bottom of the bucket. This liquid can be diluted with water (1:100 ratio) and used as a powerful fertilizer for your plants. Be careful, though—undiluted Bokashi tea is too strong and can damage plants.
Step 7: Let It Ferment
Once the bucket is full, allow it to sit undisturbed for about two weeks to complete the fermentation process. During this time, avoid opening the bucket to prevent introducing oxygen.
Step 8: Bury or Mix into Soil
After the fermentation period, you’ll have a pre-compost product that resembles pickled food waste. This material is not fully composted yet, but it’s ready to be added to your garden soil. You can bury it in your garden or mix it into a traditional compost pile, where it will break down fully within a few weeks.
Tips for Successful Bokashi Composting
Keep the Bucket Airtight: Maintaining an anaerobic environment is key to preventing mold and ensuring successful fermentation.
Use the Right Amount of Bokashi Bran: Too little bran can slow down the process, while too much isn’t necessary and may be wasteful.
Don’t Overfill the Bucket: Leave some space at the top of the bucket to ensure a tight seal and proper compression of the food waste.
Watch for Mold: A white, fuzzy mold on the surface is normal and indicates the fermentation is working. However, if you see blue or green mold, it means oxygen has entered the bucket, and the process has been compromised.
Bokashi Composting Is a Simple and Efficient Way to Manage Food Waste
Bokashi composting is a versatile, space-saving method that allows you to compost nearly all types of food waste quickly and efficiently. Whether you live in an apartment or have a small garden, Bokashi composting is an excellent way to reduce waste and enrich your soil. With the right tools and a little practice, you can turn your food scraps into valuable compost with minimal effort and time.
Let's Go Compost is a 501(c)(3) non-profit with a mission to make composting free and accessible throughout the United States. Our goal is to revolutionize waste management, reduce landfill waste, and combat harmful greenhouse gas emissions. Our programs are community-led with a focus on supporting school gardens and community gardens, all working to ensure composting and free food waste drop off sites reach all, irrespective of location or income.