Bokashi composting is an anaerobic fermentation process that relies on inoculated bran to ferment kitchen waste, including meat and dairy, into a safe soil builder and nutrient-rich tea for your plants
Bokashi is a composting method of fermentation that you can easily do at home with just a few simple steps that involve sealing kitchen scraps and organic waste in an airtight container with a medium.
The finished product is an extremely nutrient-dense plant food that may be buried in compost trenches in a garden.
It is an anaerobic fermentation process that relies on inoculated Bokashi bran to ferment kitchen waste, including meat and dairy, into a safe soil builder and nutrient-rich tea for your plants.
In Bokashi composting, food scraps of all kinds including those that are banned from traditional composting methods like meat, and dairy products are mixed with some of the inoculated bran, pressed into the Bokashi bucket, covered with another handful of bran, and tightly covered. When the bucket is full, it is sealed shut and set aside for ten to twelve days.
Every other day during that time, you can use the handy spigot in the Bokashi bucket to drain the liquid which is an inevitable byproduct of this composting process. This liquid is also known as ‘Bokashi tea’ and is an invaluable asset for your houseplants since it’s packed with nutrients.
When it comes to looking after Bokashi, draining this liquid is all that’s needed! This makes it a quick, cheap, and easy process every home gardener should learn, and how guide lays out everything you’ll ever need to do Bokashi composting properly at home.
When the bucket is opened, the food waste, though recognizable, is thoroughly pickled. At this stage, the ‘pre-compost’ can be buried in a fallow spot in the garden. One Caution: It is still so acidic that plant roots should not come in contact with it for two to four weeks.
If you’ve always wanted to learn how to compost at home but found it too intimidating, Bokashi is the perfect place to start.