Mastering Bokashi Composting

Transform Your Kitchen Waste into Black Gold: An In-Depth Look into Bokashi Compostin

Welcome to the fascinating world of Bokashi composting, a quick and efficient method that can transform your kitchen waste into a rich soil enhancer. If you’re keen on gardening and the concept of zero waste, then Bokashi composting is a technique that you should embrace wholeheartedly.

Bokashi composting is a method that originates from Japan, using the power of beneficial microorganisms to ferment organic waste into a nutrient-rich soil enhancer. Unlike traditional composting methods, Bokashi composting is anaerobic, meaning it does not require oxygen. It’s a fast, odour-free, and efficient way to manage kitchen waste right at your home, turning waste into wealth for your garden.

Understanding the Bokashi Composting System

Bokashi composting is an intriguing fusion of tradition and science. The word “Bokashi” is Japanese and translates to “fermented organic matter”. Unlike traditional composting methods which decompose waste through oxidation (aerobic process), Bokashi composting works through a process of fermentation, carried out by a community of microorganisms in an oxygen-free (anaerobic) environment.

To get started with Bokashi composting, you need a special type of bran that is inoculated with a specific mix of beneficial microorganisms – usually a mixture of bacteria, yeast, and fungi. This bran is often referred to as “Bokashi bran”. When this bran is mixed with your kitchen waste inside a Bokashi bin, a small miracle occurs. The microorganisms in the bran start to ferment the organic waste, breaking it down into a form that plants can absorb directly.

The unique aspect of Bokashi composting lies in its simplicity and efficiency. It’s an odour-free method that can be done indoors, requiring minimal space, making it an ideal choice for those living in apartments or areas with limited outdoor space. It also accommodates a broader range of kitchen waste compared to traditional composting, including things like cooked food, dairy, and meat, which are usually considered composting no-nos.

Moreover, Bokashi composting is relatively quick. The fermentation process takes about two weeks, after which the fermented waste is buried in the garden or added to a conventional compost pile, where it quickly breaks down further into rich, fertile compost.

Essential Tools for Bokashi Composting

Bokashi Bin: The Bokashi bin is a special composting container designed for anaerobic composting. It typically features an airtight lid to maintain an oxygen-free environment and a spigot at the bottom for draining off the “Bokashi tea” (a valuable by-product of the process).
Bokashi Bran: This is the magical ingredient that makes Bokashi composting possible. It’s a type of bran that’s been fermented with Effective Microorganisms (EM), which kick-start the fermentation process in your compost bin.
Kitchen Waste: Any biodegradable waste from your kitchen, including fruit and vegetable peels, coffee grounds, eggshells, cooked foods, dairy, and meat. Avoid large bones and high-fat foods as they take longer to break down.
A Masher: This tool isn’t strictly necessary, but it can be helpful for compacting your kitchen waste into the bin. The goal is to remove as much air as possible to promote an anaerobic environment.
A Trowel: You’ll need a trowel for mixing the waste and Bokashi bran in the bin, as well as for digging holes in your garden to bury the fermented waste.
A Second Bin or Storage Container: Once your first bin is full, it will need to ferment for two weeks. During this time, you’ll need a place to put your ongoing kitchen waste. A second bin is ideal, but a bucket with a tight-fitting lid can also work in a pinch.

How to Set Up Your Bokashi Composting Bin

Setting up your Bokashi composting bin is a straightforward process that requires little time and effort. Here’s a step-by-step guide:

1. Start by placing a small amount of Bokashi bran at the bottom of your bin. This helps initiate the fermentation process and creates a good environment for the microorganisms to thrive.

2. Add a layer of kitchen waste to the bin. Aim for a layer that’s about 1-2 inches thick. You can add a variety of kitchen waste, including fruits, vegetables, grains, dairy, and meat. Just be mindful of the size of your waste – smaller pieces will break down faster.

3. Sprinkle a generous handful of Bokashi bran over the kitchen waste. The bran is the catalyst that kick-starts the fermentation process, so don’t be shy about using it!

4. Using a masher or the back of a sturdy spoon, press down on the waste to remove as much air as possible. Remember, the Bokashi process is anaerobic, so you want to minimize the amount of oxygen in your bin.

5. Repeat the process until your bin is full. Remember to end with a layer of Bokashi bran on the top.

6. Once the bin is full, seal it tightly with the lid and leave it undisturbed for two weeks to allow the fermentation process to occur. You can continue adding kitchen waste to your second bin during this time.

Feeding Your Bokashi Bin: What Goes In and What Doesn't

When it comes to Bokashi composting, a wide variety of kitchen waste can be included. However, it’s essential to be aware of a few limitations for optimal composting results. Here’s a guide:

What Goes In:

Fruits and Vegetables: All kinds of fruits and vegetables, including their peels and seeds, can be composted.
Cooked Foods: Unlike traditional composting, Bokashi composting allows you to include cooked foods.
Dairy and Meat: Dairy products and meat, which are often excluded from traditional compost piles due to odour and pest concerns, can be composted using the Bokashi method.
Bread and Grains: These can be composted too. However, moldy bread should be avoided as it can disrupt the balance of microorganisms in the bin.
Coffee Grounds and Tea Bags: These are great additions to your Bokashi bin. Just make sure to remove any metal staples from tea bags first.

What Doesn’t Go In:

Large Bones: While small bones can be composted, large bones will take a very long time to break down and are generally not recommended.
High Fat Foods: Foods that are high in fat can slow down the fermentation process and are best avoided.
Plastics, Metals, Glass, and Other Non-Biodegradable Materials: These cannot be broken down by the Bokashi system.

The Composting Process: A Journey From Waste to Wealth

The Bokashi composting process is a two-part journey that transforms kitchen waste into valuable garden resources: nutrient-rich compost and Bokashi tea. Let’s delve into how this happens:

1. Fermentation Process:

After filling your bin and ensuring it’s sealed tightly, the Bokashi process kick-starts. The Effective Microorganisms (EM) in the Bokashi bran start fermenting the kitchen waste in an anaerobic (oxygen-free) environment. This usually takes about two weeks. During this time, the waste will undergo a pickling process, and a pleasant sour smell can be expected when opening the bin.

2. Bokashi Tea:

As the fermentation process occurs, liquid often accumulates at the bottom of the Bokashi bin. This “Bokashi tea” can be drained off every few days using the spigot at the bottom of the bin. The liquid is rich in nutrients and makes an excellent natural fertilizer for plants when diluted with water.

3. Second Stage of Composting:

Once the fermentation process is complete, the Bokashi waste is not yet finished compost. It needs to undergo a second stage of composting. This is typically done by digging a trench in the garden and burying the waste, or mixing it into a conventional compost pile. After 2-4 weeks, the Bokashi waste will have fully decomposed into a rich, nutrient-dense compost ready for use in the garden.

Harvesting Your Bokashi Compost: Knowing When It's Ready

Recognizing when your Bokashi compost is ready for use in the garden is crucial. Here are some signs to watch for:

Smell: Bokashi compost should have a sour, pickled smell. This is normal and a positive sign of successful fermentation. If your compost has a foul, rotting smell, it may be a sign that something has gone wrong, perhaps due to improper sealing or adding prohibited items.
Appearance: Finished Bokashi compost may not look like traditional compost. The fermented waste will still resemble the original kitchen scraps but will have a pickled appearance. White mold is also a good sign, indicating the presence of beneficial fungi. However, beware of green or black mold, which could signify a problem.
Time: Generally, the fermentation process in the Bokashi bin takes about two weeks. Following this, if you’re burying your compost, it will take another 2-4 weeks to fully decompose in the soil.

Using Bokashi Juice: A Valuable Byproduct

Bokashi juice, or “Bokashi tea,” is a nutrient-rich byproduct of the Bokashi composting process. Here are some ways you can use it:

Fertilizer: Dilute the Bokashi tea with water at a ratio of about 1:100 (tea to water). You can then use this solution to water your plants, providing them with a nutrient-rich drink.
Drain Cleaner: The Bokashi tea is teeming with beneficial microbes that can help to clean and deodorize drains. To use it this way, pour the undiluted tea down your drains.
Pest Deterrent: Some gardeners have found that Bokashi tea can help to deter pests. Spraying a diluted solution on the leaves of plants may help to keep insects at bay.

Remember to use the Bokashi tea within 24 hours of draining it from the bin, as it’s anaerobic and will start to lose its effectiveness when exposed to air.

Utilizing Your Bokashi Compost: From Bin to Garden

After your Bokashi compost is ready, it’s time to put it to work in your garden. Here’s how you can use it:

Directly in the soil: Dig a trench or hole in your garden, add the compost, and then cover it with soil. Be sure to dig deep enough so that the compost is at least 6 inches below the surface to prevent attracting pests. After 2-4 weeks, the compost will be broken down and ready for planting.
In a compost pile: If you have a traditional compost pile, you can add your Bokashi compost to it. This can speed up the composting process and enhance the nutrient content of your final compost.
In potted plants: You can mix your Bokashi compost with potting soil at a ratio of 1:10 (compost to soil). Let this mixture rest for about two weeks before planting.

Remember that Bokashi compost is highly acidic immediately after fermenting, so always allow it to neutralize in soil before introducing plants.

Troubleshooting Common Bokashi Composting Issues

Unpleasant Smell: The Bokashi composting process should yield a sour, vinegar-like smell. If your compost has a rotting odor, there’s a chance that the bin isn’t sealed properly or that there’s too much moisture. You may also have added materials that are unsuitable for Bokashi composting.
Compost Is Not Breaking Down: This could be due to a lack of Bokashi bran, which is essential for the composting process. Add more bran and ensure that your kitchen scraps are thoroughly mixed with it.
Green or Black Mold: This is a sign that unwanted bacteria have taken hold. Make sure to seal the bin properly to ensure an anaerobic environment, and always sprinkle a generous amount of Bokashi bran on the top layer of your compost.
Bokashi Bin Is Full Before Two Weeks: If your household generates a lot of kitchen waste, consider using multiple Bokashi bins. You can rotate their usage, allowing for the necessary two weeks fermentation time in each bin.
Not Enough Bokashi Tea: The dryness of your waste material could be causing this. Try adding more high-moisture waste to your bin.
Bugs or Flies in Your Bokashi Bin: This could be due to your bin not being airtight. Ensure the lid is tightly sealed after every use.

Appendix: Quick Reference Guide

Getting Started: Secure your Bokashi bin, Bokashi bran, and kitchen waste.
What to Compost: All cooked and uncooked food waste, including meat and dairy. Avoid large bones and high-liquid waste.
Process: Layer your waste and Bokashi bran in the bin. Seal tightly and drain the Bokashi tea regularly.
Harvesting: Wait for 2-4 weeks after the bin is full for the compost to be ready. It should look pickled, have a sweet-sour smell, and may have white mold.
Using the Compost: Either add directly to the garden, to a traditional compost pile, or mix with potting soil. Always allow it to neutralize before planting.
Troubleshooting: If issues arise, check the moisture level, ensure a good green/brown waste balance, and confirm the bin is sealed properly.