Bokashibran

Bokashibran is a term that refers to a specific type of fermentation process. It is a method of organic waste treatment that utilizes a mixture of microorganisms, often referred to as Effective Microorganisms (EM), to break down food scraps and other organic materials. This process is anaerobic, meaning it occurs in the absence of oxygen.

The bokashibran system typically involves layering food waste with a bokashi bran in an airtight container. The bokashi bran is inoculated with a culture of beneficial microbes, such as lactic acid bacteria, yeasts, and photosynthetic bacteria. These microbes ferment the waste, producing organic acids that lower the pH and inhibit the growth of putrefying bacteria. The fermentation process also generates a liquid byproduct, often called "bokashi tea," which can be diluted and used as a fertilizer.

The end product of bokashibran is a pre-composted material that is acidic and has a characteristic pickly smell. This material is not directly usable as soil amendment in its fermented state. Instead, it needs to be further decomposed, often by burying it in soil or adding it to a traditional compost pile, where it breaks down rapidly due to the microbial activity initiated during the bokashibran process. This method is often favored for its ability to handle a wide range of organic materials, including meat and dairy, which can be challenging in conventional composting.