bokashi

Bokashi is a fermentation-based method of composting organic waste that originated in Japan. The term bokashi means "fermented organic matter" in Japanese. In bokashi composting, kitchen waste is placed in a sealed or tightly closed bucket and inoculated with a microbial additive, commonly marketed as Effective Microorganisms (EM). The waste is layered with bokashi bran, a mixture of bran inoculated with lactic acid bacteria, yeast, and photosynthetic bacteria. The container is kept closed to create an anaerobic environment, encouraging lactic acid fermentation rather than aerobic decomposition.

During the process, lactic acid lowers pH, suppressing odors and pathogens. A small amount of liquid, often called bokashi tea, drains from the bucket and can be diluted and used as a liquid fertilizer. After 1–4 weeks (varies by method), the fermented material should be buried in soil or added to an existing compost pile; it is not fully decomposed inside the bokashi bucket but is pre-fermented and ready for finishing in the ground or with composting.

Most bokashi systems accept many kitchen wastes, including fruit and vegetable scraps, grains, dairy, and even small amounts of meat or oily foods, though some practitioners avoid large quantities of meat to minimize odors and pests. The method is designed for small spaces and indoor use, and it offers a relatively odor-controlled alternative to traditional composting. It should be noted that bokashi fermentation is anaerobic and does not produce the traditional brown/green composting appearance inside the bucket; the finish requires soil, composting, or anaerobic piles to complete the process.