Bokashi Composting for Beginners

What is Bokashi Composting?

Bokashi is a Japanese fermentation method that processes kitchen waste anaerobically using a special bran inoculated with effective microorganisms (EM). Unlike traditional composting, bokashi can handle meat, dairy, cooked foods, and other items typically banned from compost piles.

How Bokashi Differs from Traditional Composting

Traditional composting relies on aerobic decomposition—microorganisms that need oxygen to break down organic matter. Bokashi uses anaerobic fermentation, similar to making sauerkraut or kimchi. This process pickles the waste rather than decomposing it, preserving nutrients while creating an acidic environment that prevents putrefaction.

Setting Up Your Bokashi System

Equipment Needed

You'll need: airtight bokashi buckets (or any container with a tight lid and drainage), bokashi bran inoculated with effective microorganisms, and a spigot or method to drain the liquid tea that accumulates.

The Bokashi Process

Add kitchen scraps in 1-2 inch layers, sprinkling bokashi bran over each layer. Press down firmly to remove air pockets and seal tightly. Drain the bokashi tea every 2-3 days. When full, seal the bucket and ferment for 2 weeks before burying.

What to Put in Bokashi

Bokashi accepts almost everything: fruit and vegetable scraps, meat and fish, dairy products, cooked foods, bread, coffee grounds, and small bones. Avoid excessive liquids, large bones, and moldy foods.

Using Bokashi Pre-Compost

Fermented bokashi isn't finished compost—it must be buried in soil to complete decomposition. Dig a trench 8-12 inches deep, add bokashi, cover with soil, and wait 2-4 weeks before planting. The soil microbiome finishes breaking down the fermented material.

Bokashi Tea

The liquid drained from your bucket is nutrient-rich bokashi tea. Dilute 1:100 with water for plant feeding, or use undiluted to clean drains and septic systems.