Bokashimenetelmässä

Bokashimenetelmässä, often referred to simply as Bokashi, is a composting method originating in Japan. It involves the anaerobic fermentation of organic waste using a mixture of effective microorganisms (EM). These microorganisms, typically a blend of lactic acid bacteria, yeasts, and photosynthetic bacteria, are inoculated onto a carbon-rich carrier material, such as bran or sawdust. The process is characterized by its ability to handle a wider range of food scraps than traditional composting, including meat, dairy, and cooked foods, which are often problematic in aerobic systems.

The Bokashi process takes place in an airtight container, often a specialized bucket with a spigot to drain off the fermenting liquid, known as Bokashi tea. This liquid is a valuable by-product, which can be diluted and used as a liquid fertilizer or poured down drains to help clean them. When the Bokashi bucket is full, it is sealed and left to ferment for approximately two to four weeks. During this time, the EM break down the organic matter in an anaerobic environment, producing a pre-compost material that is acidic and has a characteristic pickled smell.

This pre-compost is not yet fully decomposed and needs to be buried in soil or added to a traditional compost pile to finish the decomposition process. The microbial activity of the Bokashi-fermented material helps to accelerate the breakdown of any remaining organic matter and enriches the soil. Bokashimenetelmässä is considered an environmentally friendly method as it diverts food waste from landfills, reduces greenhouse gas emissions associated with waste decomposition, and produces a nutrient-rich soil amendment. It is also relatively fast compared to traditional composting and can be performed in small spaces, making it suitable for urban dwellers.