Bokashi Composting—From Scraps to Fertilizer
Composting is a great way to reduce your waste load and at the same time create something the earth craves…pure nutrients. On our homestead, we employ four composting methods: worm composting, traditional garden compost, chickens, and bokashi composting. Last week, I hosted a composting for beginners class, and afterward, most of the participants leaned towards bokashi composting, and I understand why—it’s our favorite method of composting too.
To dive deeper into the process, check out our YouTube Video about bokashi composting: Watch here.
Bokashi composting is essentially a system that ferments organic matter, transforming it into a nutrient-rich product. This fermentation process yields a result that is distinct from worm composting. What initially piqued my interest in bokashi composting is its versatility; you can use a variety of kitchen scraps, including dairy, meat, and even spicy foods, which are typically a no-go for worm composting since worms can’t digest those materials.
Examples of items that can be added to the bokashi compost include:
- Fruit and vegetables
- Prepared foods
- Cooked and uncooked meats and fish
- Dairy products
- Eggs
- Bread
- Coffee grounds
- Tea bags
- Wilted flowers and tissues
- Nut shells
Additionally, I appreciate that bokashi composting is faster than traditional worm composting; the entire process can be completed in about five weeks, while worm composting can take many months to yield finished compost.
To get started with bokashi composting, you only need a few essential items:
- Kitchen scraps
- Bokashi mix (more on this below)
- Bokashi bucket system
Bokashi composting is remarkably low maintenance. The process is simple: mix your kitchen scraps in the bokashi bin with inoculated bran, press everything down into the bokashi bucket, cover it with more bran, and secure the lid tightly. It’s important to note that the fermentation process does not lead to decomposition inside the bucket; instead, the volume of waste reduces due to moisture drainage. This liquid, known as bokashi juice, teems with live microorganisms that are incredibly beneficial for your garden.
When utilizing bokashi juice as fertilizer, it’s crucial to dilute it before applying it to your plants:
- For existing gardens or pots, dilute 1 teaspoon of bokashi juice with 2-3 liters of water and apply it directly to the soil.
- For trees or shrubs, dilute 2 teaspoons of juice with 2-3 liters of water.
After the bucket is full and has fermented for approximately 10 days, you can begin the second stage of the bokashi composting process. This involves burying the fermented waste in a hole in your garden, ensuring it is mixed with some soil and completely covered. At this point, you can simply forget about it as the decomposition process begins, enriching the soil on a microbial level. Within 2-4 weeks, the finished product can be harvested and used to enhance your garden.
Incorporating bokashi composting into your routine not only reduces waste but also nurtures your plants with organic nutrients. The benefits extend beyond just the compost; you’ll notice healthier plant growth, improved soil structure, and a reduction in the need for chemical fertilizers. Whether you’re an experienced gardener or just starting, bokashi composting offers a sustainable solution to waste management and soil enrichment.
Learn more ways to reduce waste at home and how to reduce waste in the garden in my book A practical guide to zero waste for families.
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