Bokashikompostoinnissa

Bokashikompostointi is a Japanese composting method that uses a special inoculant, often called bokashi bran, to ferment food scraps. Unlike traditional composting, which relies on aerobic decomposition, bokashi uses anaerobic fermentation, meaning it occurs in the absence of oxygen. This process is facilitated by beneficial microorganisms, typically Effective Microorganisms (EM), that are cultured on a carrier material like rice bran or sawdust.

The bokashi system involves layering food scraps, such as fruit and vegetable peels, meat, dairy, and cooked leftovers, with bokashi bran in an airtight container. This container is designed to prevent air from entering, creating the anaerobic conditions necessary for fermentation. Once the container is full, it is sealed and left to ferment for approximately two to four weeks. During this time, the microorganisms break down the organic matter, producing a nutrient-rich pre-compost.

A key feature of the bokashi process is the liquid that is drained from the bottom of the container periodically. This liquid, often called bokashi tea, is a potent fertilizer and can be diluted and used to water plants. After the initial fermentation period, the solid material from the bokashi container is not yet fully composted. It is typically buried in soil or added to a traditional compost pile to complete the decomposition process. This final stage is much faster than if the scraps were added directly to a compost bin, as the material has already undergone significant breakdown. Bokashi composting is known for its ability to handle a wide range of food waste, including items not usually suitable for traditional composting, and it can help reduce odors associated with food waste.