What is Bokashi Composting?
Bokashi composting is an effective way to convert kitchen waste into nutrient-rich soil. This Japanese method uses beneficial microorganisms to ferment organic waste in a sealed bucket. It’s quick, easy, and odor-free, making it ideal for urban dwellers or those with limited outdoor space.
Bokashi composting is an anaerobic fermentation process that utilizes beneficial microorganisms to break down food waste into nutrient-rich compost. The name ‘Bokashi’ originates from the Japanese word for ‘fermented organic matter’.
Origin and History
Bokashi composting traces its roots back to Japan, where farmers have utilized the method for centuries to enrich their soil with vital nutrients and foster healthy plant growth. The technique was modernized in the 1980s by Dr. Teuro Higa, who introduced Effective Microorganisms (EM), a specific group of beneficial microbes, into the process. Since then, Bokashi composting has gained worldwide recognition for its efficiency, simplicity, and positive impact on the environment.
Preparation
To properly utilize Bokashi composting, it is important to properly prepare your space and materials. This includes finding a suitable container, such as a bucket or bin, to store food scraps in before putting them through the composting process. Additionally, special Bokashi mixing bins are also available for purchase online or at some local garden stores. The container you choose should be properly sealed to keep out air and maintain anaerobic conditions throughout the process. You will also need the EM bran you will add to each layer of food scraps. Once your bin is chosen, it’s time to start adding food scraps and bran!
Process of Bokashi Composting
Bokashi composting involves sprinkling a special mixture of EM microbes on top of fresh food waste before sealing the bin closed. This mixture is key to speeding up the fermentation process and accelerating fermentation rates. After adding food scraps, the microbes must be distributed evenly on top of each layer to ensure aerobic conditions throughout the entire bin. Once the bucket is full and a sufficient amount of EM has been added, the lid should be sealed tightly and left for 2-3 weeks so that microbial activity can take place. During that time you will be draining off your compost tea every 3 days or so and storing in jars.
Below is a kit on Amazon to get you started.
Sunwood Life Bokashi Compost Kit
The Bokashi composting process begins with the collection of food scraps, which should be placed in a designated bucket. They make a Baokashi bucket with a spigot on the bottom to collect the “tea” you will be making as the material ferments. The food scraps are then covered with a layer of EM-infused bran and pressed down to ensure anaerobic conditions and prevent odors. This is repeated until the bucket is full, after which it should be sealed tightly and left to ferment for two to four weeks. After fermentation is complete, the now-rich compost can be used in gardens, houseplants, and flowerpots as a natural fertilizer.
Once the Bokashi composting process has begun, several steps should be taken to ensure its success. The bucket should be kept out of direct sunlight and stored at room temperature. The process will stop if the microorganisms get below freezing. In addition, the EM bran mixture should be replenished as necessary to ensure anaerobic conditions remain intact. Most importantly, the food scraps should be shredded or chopped before composting to speed up the process and ensure a successful result.
Because it has no smell most people just keep it inside.
Benefits of Bokashi Composting
Aside from the environmental benefits associated with composting, there are many other benefits to using Bokashi composting specifically. Because this method is anaerobic, it produces very little odor and can be done indoors without having to worry about smell or pests. Additionally, since the process is sped up by the EM microbes, the compost can be harvested much faster than with traditional methods. Lastly, since the process is so efficient and requires less space than traditional composting, Bokashi composting is perfect for smaller environments such as balconies or patios!
Another great thing about Bokashi composting is that it doesn’t require a lot of effort to maintain. Once the bin is set up, all that needs to be done is add food scraps to the bin and mix them with EM each time. This makes it a great option for people who are looking for an easy way to compost without having to invest a lot of time or energy into managing the process.
One of the best benefits of Bokashi composting is you can compost things not recommended in other methods of composting such as dairy, meat, fish and even bones. Most methods don’t recommend composting these foods as they attract pest, like bears! The Bokashi method ferments the food and acidifies it to the point critters lose interest so the leftover materail can be thrown into your outdoor compost or fallow garden bed.
Not only does Bokashi composting provide environmental benefits, but it can also help to reduce food waste. By composting food scraps instead of throwing them out, households can significantly reduce their impact on the environment while also helping to cut down on waste.
Bokashi composting is an easy and efficient way to compost without taking up a lot of space or time, and it can provide numerous benefits both for the planet and for individuals who are looking to reduce their food waste. With the right setup and a little bit of effort, anyone can become an environmental steward and do their part to help make the world a little more sustainable!
The Difference: Bokashi vs Other Composting Methods
Bokashi composting sets itself apart from other composting methods in several key ways. Traditional composting methods often require large open spaces, are more time-consuming, and depending on the composting materials, can emit noticeable odors. In contrast, Bokashi composting is an anaerobic process that can be undertaken in a closed system, such as a bucket, making it suitable for small spaces like apartments. Furthermore, it’s a quicker process, typically taking only two weeks as opposed to several months in traditional composting. The use of Effective Microorganisms (EM) in Bokashi ensures a virtually odorless process, which is another distinct advantage. Bokashi composting is also unique in its ability to handle nearly all types of kitchen waste, including meat and dairy products, which are generally not recommended in traditional composting due to the risk of attracting pests.
Bokashi composting is an easy, efficient way for anyone, from urban apartment dwellers to rural hobby farmers, to turn food waste into rich fertilizer for their gardens. With a few simple steps and some patience, composting enthusiasts will soon reap the rewards of their efforts in the form of nutrient-rich fertilizer that can be used to nourish any type of plant or flower. Plus, Bokashi composting helps reduce our environmental footprint by diverting organic waste from landfills and ensuring that food scraps are given a second life. With the help of Bokashi composting, we can all do our part to keep our planet healthy.
Cons Regarding Bokashi Composting
It’s also important to remember that Bokashi composting does not replace traditional composting methods such as vermicomposting or cold/hot compost piles. While it is a great way to reduce food waste and turn it into a nutrient-rich fertilizer, Additionally, Bokashi compost is a tea and must be diluted 2-3 ounces to a gallon of water and mixed with soil before use. It’s too strong to apply directly.
After the fermenting is complete and you have collected your “tea”, you still have to do something with the fermented leftover material. This isn’t a bad thing as you can bury it in fallow beds or feed it to your vermiculture worms. You can also toss it in your compost pile outside if you have one and it won’t attract varmints like putting dairy or meat will unfermented and it breaks down very fast.
Also if you have no garden or at least house plants there is the issue of what to do with your bottles of compost tea. If you have a community composting program you could perhaps take it there. They have a program like that in Japan where the method started.
For myself I don’t see an issue with any of that. I will add the fermented “leftovers” to my compost pile and dilute and use the tea on my garden beds.
Finally, you have the upfront cost of a bucket. Any 5-gallon bucket with a spigot and tight-fitting lid will do, but they make an actual Bokashi bucket. You probably need two. One to be fermenting and one to collect ongoing scraps. Then there is the need for the Bokashi bran. It takes a TBS for every inch of scraps. If you don’t use enough you will have odor. Also, you need to consider where you will keep your buckets since they can’t be outside in cold weather. Freezing will kill the microorganisms and stop the ferment.
Conclusion
No matter how you choose to compost, the most important thing is that you do something to reduce food waste and help our environment! With just a few simple steps, everyone can make a difference and create nutrient-rich soil while helping to protect our planet. So why not give Bokashi composting a try?
For more on the many composting methods you can try to make compost gold and do your part for our landfills check here.
Resources: https://en.wikipedia.org/wiki/Bokashi_(horticulture)