Bokashimenetelmä

Bokashimenetelmä, often referred to as the Bokashi method, is a composting technique originating from Japan. It involves the anaerobic fermentation of organic waste using a special microbial inoculant. This inoculant, typically a bran-based mixture containing effective microorganisms (EM), is sprinkled over layers of kitchen scraps and other organic materials in an airtight container. The airtight nature of the container is crucial for creating the anaerobic environment necessary for the fermentation process.

The process breaks down organic matter into a nutrient-rich, pre-compost material called "bokashi". This material is highly acidic and still contains larger pieces, but it is significantly reduced in volume and has a pickled or fermented smell, rather than the putrid odor associated with decomposition in aerobic conditions. Bokashi is not typically used directly on plants as it can be too acidic. Instead, it is usually buried in garden soil or added to a traditional compost pile to further break down.

The benefits of the Bokashi method include its ability to process a wide range of organic waste, including meat, dairy, and oils, which are often excluded from traditional composting. It also significantly reduces the volume of waste and can be done indoors, making it suitable for apartment dwellers or those with limited outdoor space. The resulting bokashi is rich in nutrients and beneficial microbes, which can improve soil health when incorporated into the soil. The fermentation process also helps to neutralize pathogens and weed seeds.