Why You Might Want to Give ‘Bokashi’ Composting a Try
Turn kitchen scraps into gardening gold with this low-maintenance, space-saving method
Aislin Gibson
January 22, 2018
Houzz Contributor. Design Director of Modern Hive and Harvard grad student earning a Masters in Sustainability. I write about ways to create homes with a positive impact on people and the environment, and to share what I'm learning as I design our urban homestead. I am slowly renovating a 1962 midcentury Eichler home with my husband, boys, chickens, beehives and a dog. Our design adventures are at modernhivedesign.com.
Houzz Contributor. Design Director of Modern Hive and Harvard grad student earning... More
Bokashi composting can be a great solution for those who live in an apartment or have limited garden space — or are looking to speed up the process of an existing compost pile. This low-odor, space-saving method breaks down all food scraps with the help of beneficial bacteria to create a nutrient-rich compost for your soil, while also creating a natural liquid fertilizer for your plants. And it all starts in a bucket you can place under the kitchen sink.
What Is ‘Bokashi’ Composting?
Bokashi is a Japanese word that means “fermented organic matter.” It originated from an ancient Japanese farming technique that uses soil microbes to increase the nutrient level and microbial diversity of the soil.
Bokashi composting takes place in an airtight container, where food scraps are layered with beneficial microbes that help ferment the food. Store-bought or homemade bokashi bran, or another medium inoculated with the microbes, is layered throughout the food scraps until the bucket is full. These microbes decrease odors, reduce the risk of attracting pests and increase the speed of decomposition.
Bokashi is a Japanese word that means “fermented organic matter.” It originated from an ancient Japanese farming technique that uses soil microbes to increase the nutrient level and microbial diversity of the soil.
Bokashi composting takes place in an airtight container, where food scraps are layered with beneficial microbes that help ferment the food. Store-bought or homemade bokashi bran, or another medium inoculated with the microbes, is layered throughout the food scraps until the bucket is full. These microbes decrease odors, reduce the risk of attracting pests and increase the speed of decomposition.
Managing the bokashi compost is different than a traditional compost system — and easier in some ways.
1. All food scraps can be composted. Dairy and meat can be included in a Bokashi system, unlike traditional compost, which uses plant material only. This system eliminates the need to sort out orange peels, avocado pits and other items that may attract pests or don’t break down easily in a passive compost system.
2. Less daily work. The bokashi bin is only taken out after it is full, which can take a few days to a few weeks. This eliminates the daily chore of taking compost outside.
3. No messy digging. Since the food is already fermented, it does not require the regular turning and maintenance of a compost pile.
4. Reduces waste and saves money. In my home, where we regularly recycle and compost, we’ve already been able to downsize our household trash bin and save money on our monthly trash collection bill. Bokashi composting eliminates even more waste than these recycling and composting practices, which could further cut down the monthly trash bill.
1. All food scraps can be composted. Dairy and meat can be included in a Bokashi system, unlike traditional compost, which uses plant material only. This system eliminates the need to sort out orange peels, avocado pits and other items that may attract pests or don’t break down easily in a passive compost system.
2. Less daily work. The bokashi bin is only taken out after it is full, which can take a few days to a few weeks. This eliminates the daily chore of taking compost outside.
3. No messy digging. Since the food is already fermented, it does not require the regular turning and maintenance of a compost pile.
4. Reduces waste and saves money. In my home, where we regularly recycle and compost, we’ve already been able to downsize our household trash bin and save money on our monthly trash collection bill. Bokashi composting eliminates even more waste than these recycling and composting practices, which could further cut down the monthly trash bill.
Photo by Pfctdayelise
How It Works
A bokashi system consists of:
How It Works
A bokashi system consists of:
- A bokashi bucket (with a spigot): The spigot will drain liquid that accumulates as the food breaks down. You can buy a bokashi bucket or make them yourself by drilling holes into the bottom of one bucket and nesting it inside another bucket that will collect the bokashi compost tea, or liquid that accumulates as the food breaks down.
- Bokashi bran or mix: Bran inoculated with the beneficial organisms that ferment and break down food scraps. This is the key ingredient of a bokashi system and can be purchased online or made at home.
- An inner “lid” that weighs down the compost (inside the airtight container): This is optional but helps remove air and crush the scraps as they break down. If you’re using a round bucket, an old plate will work fine.
- Kitchen scraps
Part 1. Indoor pickling process:
1. Sprinkle a layer of bokashi bran at the bottom of your bucket.
2. Add your kitchen scraps. Anything that can be eaten should be added (meat, eggshells, vegetable scraps, bread and more). These will be pickled in the bucket — the first step to bokashi composting. This acidic environment also kills pathogens. Do not include non-food items such as foil or plastics.
1. Sprinkle a layer of bokashi bran at the bottom of your bucket.
2. Add your kitchen scraps. Anything that can be eaten should be added (meat, eggshells, vegetable scraps, bread and more). These will be pickled in the bucket — the first step to bokashi composting. This acidic environment also kills pathogens. Do not include non-food items such as foil or plastics.
Photo by Pfctdayelise
3. Cover the food scraps with another layer of bokashi bran. You cannot add too much. The bin should have no odor, or it should have a slightly vinegary-sweet smell. If you add too little bran, the bin will begin to smell bad over time. To fix this, add more bokashi bran mix.
4. Use the inner lid to weigh down the compost, forcing out air until you’re ready to add another layer of food scraps.
3. Cover the food scraps with another layer of bokashi bran. You cannot add too much. The bin should have no odor, or it should have a slightly vinegary-sweet smell. If you add too little bran, the bin will begin to smell bad over time. To fix this, add more bokashi bran mix.
4. Use the inner lid to weigh down the compost, forcing out air until you’re ready to add another layer of food scraps.
5. Close the bucket lid tightly. An airtight container, like the one shown here, works best. Check periodically to see if there is liquid at the bottom of the bucket, and if so, drain this liquid, known as bokashi tea. It is full of beneficial nutrients for gardens or houseplants. Be sure to dilute it (1 teaspoon to 2 cups water and used within a day) before using.
6. Once the bucket is full, seal the bucket tightly and let it sit for at least two weeks for everything inside to completely ferment. (It may take a few days to a few weeks to fill the bucket, depending on how much waste you create in your kitchen.) You can leave the bucket outside on a patio or in the garden to ferment.
It takes approximately two weeks for the kitchen waste to break down. It’s fine to let it sit another week or so if you can’t get to it right away. For this reason, it’s important to have a second bucket to collect kitchen scraps while the other is fermenting for two weeks.
6. Once the bucket is full, seal the bucket tightly and let it sit for at least two weeks for everything inside to completely ferment. (It may take a few days to a few weeks to fill the bucket, depending on how much waste you create in your kitchen.) You can leave the bucket outside on a patio or in the garden to ferment.
It takes approximately two weeks for the kitchen waste to break down. It’s fine to let it sit another week or so if you can’t get to it right away. For this reason, it’s important to have a second bucket to collect kitchen scraps while the other is fermenting for two weeks.
Part 2. Outdoor decomposition process:
After you’ve let the fermented bokashi compost sit for two weeks, the scraps will look much the same in shape and color. There may be white fluffy mold or fungi on the surface, which is a sign of successful bokashi composting.
Dig the bokashi compost into a soil trench or large pot of soil to sit and finish breaking down for an additional two to four weeks. The fermented bokashi compost can also be added to existing compost piles to help speed up the decomposition process.
It is highly acidic for the first seven to 10 days but neutralizes afterward, so do not dig it into the soil near plants.
Tip: Be sure to rinse the buckets afterward as well as your gloves, since it will have a strong pickle or vinegar smell.
After you’ve let the fermented bokashi compost sit for two weeks, the scraps will look much the same in shape and color. There may be white fluffy mold or fungi on the surface, which is a sign of successful bokashi composting.
Dig the bokashi compost into a soil trench or large pot of soil to sit and finish breaking down for an additional two to four weeks. The fermented bokashi compost can also be added to existing compost piles to help speed up the decomposition process.
It is highly acidic for the first seven to 10 days but neutralizes afterward, so do not dig it into the soil near plants.
Tip: Be sure to rinse the buckets afterward as well as your gloves, since it will have a strong pickle or vinegar smell.
Considerations
Possible issues that may arise when using the bokashi composting system are:
1. Liquids. Depending on how much liquid enters the bokashi compost system, you’ll end up with bokashi tea. Fruit will have much more water as it breaks down compared to, say, eggshells or grains. Avoid pouring liquids, such as milk and orange juice, into the bin. It’s important to make sure the compost is not sitting in liquid, which slows down the decomposition process.
2. Odors. For those with a sensitive nose, managing the compost with enough bokashi bran will be key to keeping odors down. If it is not managed well, it could develop a strong vinegar smell, which should be alleviated by adding more bran.
3. Outside soil. The second half of bokashi composting requires soil in which to dig the bokashi compost. If you are in a high-density urban space, finding a spot of soil to dig your compost into can be challenging. Some apartment dwellers have solved this issue with a large pot of soil on a patio or deck.
Possible issues that may arise when using the bokashi composting system are:
1. Liquids. Depending on how much liquid enters the bokashi compost system, you’ll end up with bokashi tea. Fruit will have much more water as it breaks down compared to, say, eggshells or grains. Avoid pouring liquids, such as milk and orange juice, into the bin. It’s important to make sure the compost is not sitting in liquid, which slows down the decomposition process.
2. Odors. For those with a sensitive nose, managing the compost with enough bokashi bran will be key to keeping odors down. If it is not managed well, it could develop a strong vinegar smell, which should be alleviated by adding more bran.
3. Outside soil. The second half of bokashi composting requires soil in which to dig the bokashi compost. If you are in a high-density urban space, finding a spot of soil to dig your compost into can be challenging. Some apartment dwellers have solved this issue with a large pot of soil on a patio or deck.
Why Compost
The U.S. Environmental Protection Agency reported that 95 percent of food waste that could be composted ends up in landfills. It estimated that landfills are the third-leading cause of methane emissions, a type of greenhouse gas.
By composting food at home, you can lower greenhouse gas emissions and thus create cleaner land, air and water. Bokashi composting is a less smelly, lower-maintenance way to compost. As a boon, you also return vitamin-rich nutrients to your soil.
More
How to Get Good Soil for Your Edible Garden
Houzz TV: Make a Worm Bin for Rich Soil and Happy Plants
Browse compost bins
The U.S. Environmental Protection Agency reported that 95 percent of food waste that could be composted ends up in landfills. It estimated that landfills are the third-leading cause of methane emissions, a type of greenhouse gas.
By composting food at home, you can lower greenhouse gas emissions and thus create cleaner land, air and water. Bokashi composting is a less smelly, lower-maintenance way to compost. As a boon, you also return vitamin-rich nutrients to your soil.
More
How to Get Good Soil for Your Edible Garden
Houzz TV: Make a Worm Bin for Rich Soil and Happy Plants
Browse compost bins
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How does the container stay air tight if it has holes in it.
@HU-97961605: If you are responding to @Kevin Noble's post, in order to compost one requires: greed compost ingredients including things with high nitrogen (grass clippings, garden trimmings, dead leaves, kitchen scraps (except animal & fish products; egg shells are ok, citrus kills bacteria & fungi so don't compost them); bulk carbon materials such as paper, shredded wood, straw/hay. One also needs moisture (water by hose or by rain/snow) and AIR. This recipe (balanced, of course) will allow the materials to start to break down with fast microbial growth. If it stinks - there is not enough bulk material or the balance is off.
With balance the center of the compost will begin to heat up or become warm. It is necessary to turn the compost over at least once a week to mix in more air and moisture. It also moves materials from the edges into the center to compost more rapidly. It should not become too soggy nor too dry.
Worms, bacteria, fungi, mites, soil insects and microbes all speed up the process of decomposition. One can always add in accelerators if desirable.
Composting isn't dirty. It should smell fresh and earthy. If not, then the balance is wrong. Usually adding more carbon materials and air will correct that. If balance, the process takes about 60-90 days depending on the amount being composted. The larger the pile to decay, the longer it takes.
However, the direct answer to your questions is, no, a container of any kind doesn't stay air tight if it has holes in it. :)
Compost - black gold. along with my favorite super garden hero - Milorganite. What a great name. It is Kryptonite to poor spoil.