Bokashi is a method of composting developed in Japan that uses microbes to decompose food, effectively fermenting it so that it doesn't smell as it is breaking down. Besides lack of smell, another advantage with bokashi is that all food, including meat, fish and dairy, can be composed with this system. Bokashi has gotten a lot of attention in large-scale commercial uses, but what about at home?
Although it's been around for centuries in rural Japan, bokashi is just starting to catch on in the US. The soil in Japan is naturally rich in the microbes needed for the process but people here often use an inoculated bran to assure that they are getting the right proportions of microbes. Country clubs and other large establishments are taking on the practice in order to turn the large amount of kitchen scraps they produce into a useful compost for their grounds.
Home-sized bokashi kits can be purchased online and at some home and garden supply shops. The kits are similar, usually offering a 5-gallon lidded bucket with spigot and a bag or two of Bokashi compost starter. Some kits also offer a plastic masher, a scoop for the Bokashi bran, and an additional small food scrap collector.
The method is fairly straightforward. Simply sprinkle on a handful of bokashi bran each time kitchen scraps are added to the bucket, give a stir, and tightly close the lid. (Some suppliers recommend that the kitchen scraps be chopped in to small pieces first.) After filling the bucket to capacity, let it sit for 7-10 days so the microbes can get to work. During this time, occasionally drain off any liquid using the spigot and use it as a compost tea for plants or in the garden. Once the compost is thoroughly pickled, it is buried in the yard or garden to complete the breakdown process.
While this looks like a good system for home composting, I can anticipate a few problems. The first is that whomever uses this will have to find a plot of land to bury their pickled waste for its final decomposition. So folks who live in large cities and densely populated areas with little to no access to a place to bury their boskashi are out of luck, or at least need to find a community garden.
The other consideration is that you will actually need two bokashi buckets: one that is full and breaking down, and one that is in process and still taking on your daily scraps. This may be a space and cost issue for some.
Not all composting systems are perfect and there are always challenges for the urban dweller when it comes to this process. So while bokashi doesn't resolve every issue, it still takes care of two very important concerns: the composting of proteins such as dairy, fish and meat and no more stinky compost under the sink!
Have you ever used the bokashi method at home? If so, what was your experience? Is this something you would consider for your home composting?
From Gaiam: All Food Recycling Compost Kit, with 1 gallon Bokashi. $52.00 plus $12 for Bokashi Refill
From Sunwood Life: Bokashi Compost Kit, with 2 gallons Bokashi and additional small compost collector $59.00
From Uncommongoods: Kitchen Composter Kit, with 1 gallon on Bokashi. $48.00 plus $12.00 for Bokashi Refills
From Bokashi Composting: Bokashi Kit, with 2 pounds of Bokashi $51.99
Related: Compost Buckets Under the Countertop
(Image: Uncommon Goods)
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I've never used Bokashi, but I've read that some people put the stuff that comes out of the bokashi bin after it's done fermenting into their worm composter instead of burying it outside, thus eliminating the requirement of a place to bury it. However, this means you need a worm composter.
Thank you for posting this. I have been unable to have a composter because my neighborhood raccoons have been able to break into everything I have tried. They especially love banana peels. I will give this bokashi stuff a try - if it kills the odor, it should be much less attractive to the little masked gangsters.
could you put it in a traditional composter after it has fermented?
I bought the Bokashi starter and mixed a big batch a few years ago. I also don't use the bran- I just spray the food with the Bokashi using a regular household sprayer. I have experimented with bran/ newspaper/ coffeegrounds... the spray just seems easiest.
I use two buckets that I rotate and a big tub (old plastic plant pot) in the backyard. Once fermented I put it in the bucket and cover it with old potting soil to let it 'finish'. It's worked out great!
We did this system for about a year, and all it did was mold and attract bugs and rodents. I suspect we weren't draining off liquid frequently enough. I recommend anyone considering this as a compost option do a bit more research than just the information the kit comes with.
I have used this, but I'm no longer using it, here's why: It's a bit of work. The chopping of scraps into smaller pieces (like citrus halves) can become tedious; the smell is definitely better than a bucket of scraps under your sink, but there is still some odor (not so much the first time I did it, so I suspect that I had not cleaned the bucket thoroughly after emptying it for my second round, even though I'm generally pretty thorough); you have to remember to drain the compost tea regularly or it begins to stink (I would forget often); if you don't do it right, you can get some undesirable mold (the white mold is normal though); and let's face it, some people will find this pretty gross, you have to periodically open the lid and add new scraps to a bucket of decomposing food. It's not pretty. I was okay with that, but be warned if you are squeamish...
I am so glad San Francisco composts because I couldn't deal with it on my own.
I have successfully been making my own compost from organic waste(vegetable and fruit peelings,tea--bags,egg shells, plant cuttings etc) for many years, which has proved an invaluable soil additive. A few years ago I started a small red-wriggler worm composter as well. This only takes a small amount of waste and the added benefit is that it not only yields decomposed(and totally odourless) compost but also amazing liquid "worm tea" which needs to be substantially diluted(a little goes a very long way). This is invaluable as a liquid feed for plants - epecially those in pots.
Last year I came across the Bokashi compositor at an Organic Market and added it to my wormery and normal compost maker. It has proven to be extremely succesful and the "tea" which is produced from this is much stronger than that of the wormery - 1 to 400 dillution, so a little goes a very long way! The one important criterea for this is that the "tea" musrt be siphoned off every 7 to 10 days and used with 24 hours - because it is so concentrated. The "worm tea" will last for 14 or more days in a sealed bottle or jar.
Once you have organised yourself, there really is very little hassle-factor. I do it automatically now and can honestly say that it does not take more than an extra 15 minutes of my day - it can also be done to suit your time schedule - morning, evening or in between.
I do not stress about cutting the scraps into very small pieces but obvioulsy do not put in very big chunks(like large bones etc because it will take much longer to break down - these go into the normal compost-maker).
I cannot stress enough what an amazing system I have now have - totally organic, odourless pure compost at almost no financial cost(the Bokashi bran is the only ongoing cost once you have bought your inital composters and it lasts a long time) and almost no refuse to be removed - I recycle all glass, tin, plastic, paper etc - and dumped into landfills.
I only have a very small garden and the composters take up very little room.
For those who do not have gardens, I would suggest that they find a small cool shaded area on a balcony etc and have a small wormery - if they cnnot use the "worm tea" and compost produced themselves (most apartment dwellers have indoor or patio plants) I know that friends who do have plants would welcome a gift of organic compost and liquid fertilizer.If anyone would like to correspond with me for more info or help, email me on colleenand@telkomsa.net
How would we all can implement inside collection as containers, plastic bags in going the way of restaurant composting grand rapids mi?
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I'd say that Bokashi is the perfect type of composting system for urban dwellers. You're right, the most common method for completing the decomposition of the pickled waste is to bury it, but that's not the only option.
One option would be to add the pickled waste to a worm bin. Of course, that would mean you'd need access to a worm bin which isn't the case for many urbanites.
Another option is to complete the decomposition process in pots. I've seen it done on balconies and roof gardens. Mixing some topsoil (which is usually better than compost for this) with the pickled waste and leaving for a while should be enough to complete the process.
Has anyone else tried either of these two methods?
I just did a blog post about my indoor Bokashi compost bin!
http://www.ladolcepita.com/2013/05/13/indoor-composting-101/