If you're looking for an easy and effective way to compost at home, bokashi composting is the perfect solution!
What is Bokashi Composting?
Bokashi composting is an easy, no-smell and less messy method of home composting that originates from Japan. It is a fermentation process where kitchen waste and organic waste are sealed in an airtight bokashi bin with a medium such as bokashi bran, then the finished product is an extremely nutrient-dense plant food that can be buried in a compost trench. This anaerobic fermentation process uses inoculated bokashi bran to ferment kitchen waste, including meat and dairy, into a safe soil builder and nutrient-rich tea for your plants. In addition, this type of indoor composting produces no bad odours and is a great way to reduce kitchen waste.
The Benefits of Bokashi Composting
Bokashi composting offers a variety of benefits, making it the perfect solution for those who want to compost without the smell and mess. This type of composting uses a bokashi bin and bokashi bran, which is specially formulated with beneficial microorganisms to ferment kitchen scraps quickly. The fermented material can then be used as an organic fertilizer in your garden or to feed your houseplants.
Bokashi composting also requires less work than traditional composting methods, as you don’t need to turn the compost pile every few weeks. It’s also great for indoor composting, as Bokashi is odourless and doesn’t attract pests like traditional composting does. Plus, since you can use any kind of organic waste in a Bokashi bin, you don’t have to worry about sorting through food scraps to find the right ones for composting.
Overall, Bokashi composting is a great way to reduce your waste and help the environment, while still being able to enjoy the benefits of composted soil.
How to Make Bokashi Compost
1. Start by gathering your supplies. You will need a bokashi bin, bokashi bran, and a supply of kitchen waste.
2. Place a layer of the bokashi bran in the bottom of the bin, followed by a layer of kitchen waste.
3. Repeat this process until the bin is filled, ending with a layer of bran on top.
4. Cover the contents with the lid and press down firmly to compress the material.
5. Water the contents lightly to help activate the fermentation process.
6. Keep the bin in a cool, dark place, such as a garage, and let it sit for two to four weeks.
7. Once your compost is ready, you can add it directly to the soil or use it as an inoculant for anaerobic composting.
Maintaining Your Bokashi Compost:
1. After each layer of scraps, add a thin layer of bokashi bran. This will help to keep odors to a minimum and accelerate the fermentation process.
2. To reduce odors, add some extra water when adding scraps to the bin and ensure that all food scraps are completely covered with bokashi bran.
When the bin is full, cover it tightly and set it aside somewhere in the house where it’s out of direct sunlight for ten days or so. Every other day, draw off the bokashi liquid.
After ten to fourteen days, the waste in the tub should be pickled thoroughly. It can then be dug into a fallow patch of the garden.
