Bokashi Composting: The Complete Guide

Bokashi is a Japanese fermentation method that transforms all food waste—including meat, dairy, and cooked foods—into pre-compost. It's perfect for apartments and winter months.

What You Need

• Bokashi bucket (with spigot for draining)
• Bokashi bran (contains beneficial microorganisms)
• Something to press food down

The Bokashi Process

1. Add Food Waste: Layer 1-2 inches of scraps
2. Add Bran: Sprinkle 1-2 tablespoons
3. Press Down: Remove air and seal
4. Drain Liquid: Every 1-2 days (dilute for plants)
5. Ferment: Seal for 2 weeks when full
6. Bury: Add fermented material to soil

What You Can Bokashi

Unlike traditional composting:

• Meat and fish
• Bones
• Dairy products
• Cooked foods
• All fruit and vegetables

Troubleshooting

White Mold

This is normal! Indicates healthy fermentation.

Bad Smell

Add more bran, ensure lid is airtight.

Too Much Liquid

Drain more frequently, add more bran.

Bokashi composting offers a complete solution for food waste, especially for items traditional composting can't handle.