Bokashi Composting: Fermenting Food Scraps

By now, we can all agree that composting is good for the garden, the planet, and the soul. Who knew such a simple action could pack such a punch? Luckily, there are many ways to compost kitchen scraps and yard waste; the possibilities are almost endless! I compost in a few different ways at home, both indoors and outdoors. I recently discovered Bokashi bin fermentation, a unique option for breaking down organic materials that sets it apart from the rest. 

What is Bokashi Composting?  

Most traditional composting methods are aerobic, meaning they involve biological and chemical processes that require oxygen to function. Think rotating bins, traditional outdoor heaps, and vermicomposting. Bokashi composting is different because it doesn’t need oxygen to break down organic material. It’s an anaerobic fermentation process that requires yeast and bacteria to occur and takes place in a sealed container at room temperature.

The Bokashi Bin

You can buy a Bokashi bin online, but they’re pricey. If you’re looking for a fun DIY project, you can find many online guides on how to make homemade Bokashi bins using a couple of 5-gallon buckets and other materials.  

The Bokashi Method

Unlike most composting methods, there’s no turning or spinning of the material with Bokashi composting. It takes up little space and is ideal for people living in small spaces or wanting to compost year-round. Unlike most composting methods, you can add meat and dairy to a Bokashi bin; the fermentation process will kill any harmful bacteria. Simply layer kitchen scraps and compress with ‘Bokashi bran’ to squeeze out any air pockets. Seal the lid on your bin and let the fermentation begin! 

What is Bokashi Bran?

Bokashi bran is an absorbent medium that contains all the bacteria and yeast necessary for this composting method to succeed.  Again, you can buy pre-made Bokashi bran online and at many grow shops and garden centers.

But you can also make a homemade medium by fermenting bran or sawdust with EM (Effective Microorganisms), water, and molasses.

This will save you a ton of money in the long run!  

Using the Compost from a Bokashi Bin

Another crucial difference between Bokashi composting and traditional methods is that you’re not producing ‘black gold’ with Bokashi. Instead, you’re fermenting food scraps to make an acidic pre-compost, similar to pickling. The pre-compost will be ready within a few weeks but be warned that it will still resemble the food you initially put into the bin. 

Because pre-compost contains acid, it can’t be applied directly to your plants; it still needs about a month to break down so the garden can benefit. You can either bury the fermented goods in unused soil that needs improving or throw them into a standard compost bin. 

The contents of the bin need to be kept relatively dry, so be aware the fermentation process creates a liquid or leachate that needs to be drained. Like the pre-compost, this leachate is very acidic and can’t be used to fertilize plants directly. 

Juliet Sargeant, author of Start with Soil: Simple Steps for a Thriving Garden, recommends diluting it to at least 1:100 to feed indoor and outdoor plants. Otherwise, use it to improve infertile soil or boost the contents of an outdoor compost bin.

Bokashi for the Win!

Bokashi is a neat composting option for people living in tight spaces or to add to your already stellar composting regime. It’s time to get fermenting those food scraps!