Bokashi: An Ancient Method for the Modern Gardener
Have you been wanting to compost your kitchen scraps but don’t have the space or time for a traditional compost pile? Or perhaps you’ve tried composting before, only to find the process of aerating, watering, and balancing carbon and nitrogen too tedious? If this sounds familiar, Bokashi composting might be the perfect solution for you!
What Is Bokashi Composting?
Bokashi composting originated in Japan, where it has been practiced for centuries. The method has evolved in recent years, and gardeners now have access to high-quality Bokashi inoculants, making the process even easier. Unlike traditional composting, Bokashi relies on anaerobic fermentation, much like making pickles or kombucha. The result is nutrient-rich, fermented compost ready to enrich your soil.
Bokashi composting is simple, fast, and efficient. It even allows you to compost items like dairy and meat scraps, which are typically avoided in traditional composting. Watch Tricia’s Bokashi Composting video for a step-by-step guide to getting started.
Getting Started with Bokashi
Supplies You’ll Need
To begin Bokashi composting, gather these essential supplies:
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A Bokashi Container: Unlike a traditional compost pile that requires oxygen, Bokashi composting is anaerobic. Use a container with a tight-sealing lid to keep air out. The container size should be one you can fill within two weeks. You can buy specialized Bokashi bins or make your own with instructions from resources like the book Bokashi Composting.
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Bokashi Bran: This inoculant is a mix of beneficial bacteria and yeast that promotes proper fermentation and prevents mold or bad smells.
How to Bokashi Compost
Step 1: Layering
Start by sprinkling a handful of Bokashi bran on the bottom of the container. Add your food scraps in layers, topping each layer with a thin coating of Bokashi bran. This helps maintain the proper microbial balance for fermentation.
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What Can You Compost?
- Vegetables and fruit scraps
- Meat and dairy (use extra bran for these)
- Coffee grounds, eggshells, and bread
You don’t need to chop your scraps, but smaller pieces will ferment faster. After adding scraps, always reseal the lid to maintain the anaerobic environment. For better results, press a sheet of plastic over the top of the scraps to minimize air exposure.
Step 2: Drain the Compost Tea
As the food breaks down, liquid will accumulate at the bottom of the container. This “compost tea” is nutrient-rich and can be drained every few days. Dilute it with water at a ratio of 1/4 cup per gallon and use it as a natural fertilizer for your garden.
Step 3: Primary Fermentation
Once the container is full, seal it tightly and set it aside for two weeks. During this time, the Bokashi microbes will ferment the food scraps. Avoid opening the container to ensure the process remains air-free.
From Kitchen to Soil in Four Weeks
Step 4: Secondary Fermentation
After two weeks of primary fermentation, your scraps will be partially broken down. You might see white mold, which indicates healthy mycelium growth. This is normal and beneficial. However, if you notice colorful mold, the batch has gone bad and should be discarded.
Now, it’s time to transfer the fermented scraps to your garden. Dig a hole or trench and bury the Bokashi compost under at least six inches of soil. Leave the area undisturbed for another two weeks while the microbes complete the decomposition process.
Step 5: Ready for Planting
After a total of four weeks, your Bokashi compost will have transformed into nutrient-rich soil, ready for planting. This method quickly turns kitchen waste into a valuable soil amendment without the hassle of traditional composting.
At this point, just four weeks after starting the process, your compost-soil mix is ready for planting!
Benefits of Bokashi Composting
Bokashi composting offers several advantages for modern gardeners:
- Space-Saving: Ideal for urban gardeners or anyone without room for a traditional compost pile.
- Quick Process: The entire cycle, from kitchen scraps to garden-ready soil, takes just four weeks.
- Handles All Food Waste: Unlike traditional methods, Bokashi composting can process meat, dairy, and oily scraps.
- Low Maintenance: No need to turn, aerate, or balance carbon and nitrogen ratios.
- Eco-Friendly: Reduces kitchen waste and provides organic fertilizer for your garden.
- Odor Control: When done correctly, Bokashi composting produces minimal odor, making it suitable for indoor use.
Tips for Success
- Keep It Airtight: Always seal the container tightly to maintain the anaerobic environment.
- Use Enough Bran: If your compost develops a bad smell, add more Bokashi bran to balance the microbes.
- Drain Regularly: Remove compost tea every few days to prevent excess moisture from disrupting fermentation.
- Choose the Right Spot: Store your Bokashi bin in a cool, shaded area, away from direct sunlight or extreme temperatures.
- Check the Soil: When burying your compost, choose a well-drained area in your garden to avoid waterlogging.
Enrich Your Garden Naturally
Bokashi composting is a versatile and eco-friendly solution for managing kitchen waste while enriching your garden soil. Whether you’re a seasoned gardener or a beginner, this method fits seamlessly into any lifestyle. By adopting Bokashi composting, you’ll not only reduce food waste but also create a thriving garden ecosystem.
For more details, watch our companion video on Bokashi composting in the Resource Center.
