Bokashi composting full Guide

Bokashi Composting

Composting  with bokashi is an excellent and efficient way to recycle kitchen scraps and organic waste. Bokashi composting is an anaerobic fermentation process that utilizes beneficial microorganisms to break down organic matter quickly and efficiently. The word "bokashi" comes from Japanese, meaning "fermented organic matter."

Here's a step-by-step guide on how to compost with bokashi:

1. **Get a Bokashi Bucket:** Purchase a special bokashi composting bucket with an airtight lid and a drainage system. These buckets are designed to create an anaerobic environment for the fermentation process.

2. **Collect Organic Waste:** Gather kitchen scraps such as vegetable and fruit peels, coffee grounds, tea bags, eggshells, small amounts of cooked food, and other non-meat, non-dairy, and non-oily items. Cut or chop the waste into small pieces to accelerate the composting process.

3. **Add Bokashi Bran:** Bokashi bran is a mix of bran (usually rice bran), molasses, and beneficial microorganisms like lactobacillus. It helps to ferment the organic matter effectively. Sprinkle a layer of bokashi bran over the first layer of food waste in the bokashi bucket.

4. **Compact and Repeat:** After adding the first layer of waste and bokashi bran, press down the mixture firmly with a utensil to remove air pockets. Then add the next layer of food waste, followed by more bokashi bran, and continue the process until the bucket is full.

5. **BucketSeal the :** Once the bucket is full, press the contents down again, and make sure there are no air gaps. Seal the lid tightly to create an airtight environment, which is crucial for the fermentation process.

6. **Fermentation Period:** The fermentation process usually takes about two weeks, but this may vary depending on the ambient temperature and the types of waste being composted. During this period, liquid (known as "bokashi tea") will be produced. Make sure to drain this liquid from the bucket regularly to prevent any unpleasant odors.

7. **Digging In or Aging:** After the fermentation period is complete, the waste is not yet fully decomposed. At this point, you have two options: You can either dig the fermented waste directly into the soil in your garden or bury it in a trench, or you can let it age for an additional two weeks or more. The aging process allows the compost to break down further, making it more suitable for use in your garden.

Bokashi composting has several advantages, including the ability to compost a wide range of organic materials, faster breakdown compared to traditional composting, and the possibility of composting meat and dairy in small quantities (which are typically discouraged in regular composting systems). However, keep in mind that the final compost still needs to undergo further decomposition before becoming a fully matured soil amendment.

Overall, bokashi composting is a great option for individuals with limited outdoor space or those looking for a convenient way to recycle kitchen waste. It's an environmentally friendly approach that reduces the amount of organic matter sent to landfills while providing nutrient-rich compost for your plants.