Bokashi Composting

Bokashi translates “fermented organic matter” in Japanese, and is a composting method that uses anaerobic bacteria in an airtight container to compost food scraps in indoor settings where traditional composting would be difficult - like a kitchen, apartment or garage.

While traditional composting relies on both aerobic and anaerobic bacteria to complete the decomposition process, the bokashi fermentation process happens in a closed system, which controls insects and smells. Unlike traditional composting, where the presence of dairy, bread and meat scraps would certainly attract rodents and create horrific odors, the bokashi process efficiently breaks down these items right alongside more familiar compost items like vegetable peelings and coffee grinds.

Billions of lacto-bacillus bacteria break down the scraps without the presence of oxygen, and because the system is sealed, no greenhouse gases are released, and no nutrients are leached away. This means that your garden’s soil will get the full benefit of the bacteria, sugars and nutrients in the finished compost, and because the anaerobic bacteria multiply so rapidly, the bokashi method happens much faster than traditional composting, creating a powerful amendment that’s ready to be integrated into your soil in around two weeks.

Sounds amazing right? It is, but remember that while the bokashi method has the unique ability to quickly break down meat and dairy as well as vegetable scraps in controlled settings ( sealed in an airtight plastic container),  for those who live on even a modest sized property, it would be all but impossible to compost the high volumes of leaves, grass clippings, old plants and other waste your yard produces using this method. Folks who own land will likely still need an outdoor compost station that is large enough to handle these plant based materials.

Tips for success using the bokashi method (courtesy of Bokashicomposting.com )

• The smaller the scraps that go into the composter the better.  Smaller scraps have more surface area and will break down faster relative to larger scraps.
• Use more bran for harder objects like bone, avocado skins, and corn cobs.
• Keep the composter out of the direct sun and away from direct heat sources.
• The optimum temperature for bokashi fermentation is 70-100 degrees Fahrenheit.
• Keep the lid closed tightly.  The process is anaerobic, so the less air exposure the better.
• Compress and compact food waste inside the bucket to remove air space.
• Cover the top layer of the waste inside the bucket with a plastic bag to help decrease air exposure.
• Conditions are not the exact same for everyone.  So feel free to experiment.  Let your nose and eyes be the guide.  White mold is good, green is bad.   A sweet pickled smell is good, a rancid odor is bad.  More bran, smaller waste piece, more surface contact, and warmer temperatures can help to correct these conditions.