How to Start Bokashi Composting

🪴 How to Start Bokashi Composting: Fermenting Food Waste the Smart Way

When it comes to composting, most people think of piles, bins, or worms. But there’s another powerful, space-saving method you can try — Bokashi composting.

Originating from Japan, Bokashi is a fermentation-based composting system that uses beneficial microbes to break down food waste — including items that can’t go into traditional compost, like meat, dairy, and cooked foods.

It’s fast, compact, and nearly odor-free — perfect for apartment living or anyone wanting a cleaner, quicker composting method.

What Is Bokashi Composting?

Bokashi (meaning “fermented organic matter” in Japanese) works through anaerobic fermentation — similar to how yogurt or kimchi is made.

Food scraps are layered with a Bokashi bran mixture (a blend of wheat bran, molasses, and effective microorganisms) inside a sealed bucket. Over a few weeks, microbes ferment the waste, turning it into a nutrient-rich pre-compost that can later be buried or added to soil to finish decomposing.

Unlike traditional composting, Bokashi doesn’t rely on air or heat — it’s all about microbial fermentation.

Bokashi vs. Traditional Composting

Feature	Bokashi Composting	Traditional Composting
Process Type	Anaerobic (fermentation)	Aerobic (decomposition)
Location	Indoors	Outdoors
Odor	Mild, vinegary scent	Earthy, or strong if mismanaged
Accepted Materials	Includes meat, dairy, and cooked food	Mostly fruits, veggies, and greens
Speed	2–4 weeks to ferment	2–6 months to compost fully
End Product	Fermented pre-compost	Finished compost or humus

If you live in a small space or want to compost everything, Bokashi is a smart, efficient method.

Pros and Cons of Bokashi Composting

Pros

Works indoors: Perfect for kitchens, apartments, or limited spaces
Fast: Fermentation completes in just a few weeks
Accepts more food types: Handles meat, dairy, and cooked foods safely
Low odor: Smells slightly sweet or vinegary, not rotten
Nutrient-rich results: Fermented waste adds valuable microbes and nutrients to the soil

Cons

Needs Bokashi bran: Must be purchased or prepared regularly
Two-step process: Fermentation first, then burying or curing in soil
Limited capacity: Works best for small household batches
Requires sealed container: Oxygen exposure can spoil the process

1. Dual-Bucket Bokashi Bin

The classic starter setup — simple and efficient.
This system uses two airtight buckets (one nested inside the other) with a spigot or drain at the bottom to collect “Bokashi tea” — a nutrient-rich liquid you can use as a plant fertilizer.

How it works:

Add food scraps to the top bucket.
Sprinkle Bokashi bran after every layer.
Press down to remove air, then seal the lid tight.

This is great for kitchens, small apartments, and anyone who wants to start low-cost and effective.
AFL: Dual Bucket Bokashi Composting Kit

2. Airtight Bokashi Bin with Drain Spigot

The upgraded version for clean convenience.
These are purpose-built Bokashi bins that come with an airtight lid, spigot, and a grate at the bottom to separate solids and liquids.
It makes draining the liquid easy and keeps the process clean.

It’s ideal for households that compost regularly — no smell, no pests, just easy fermentation.
AFL: Airtight Bokashi Compost Bin

3. DIY Bokashi Bin from Upcycled Container

Budget-friendly and eco-conscious.
If you want to save money and reduce waste, you can make your own Bokashi bin using an old airtight container or food-grade bucket.
All you need is:

A tight-sealing lid
A small spigot (optional but helpful)
Bokashi bran mix

It’s not as fancy, but it works just as well.
Perfect for those who like a hands-on, sustainable approach to composting.
AFL: Bokashi Bran Starter Pack

What You’ll Need to Start Bokashi Composting

Materials

Bokashi bucket: Airtight container with a drainage spigot for liquid (often called “Bokashi tea”)
- 5 Bokashi Bins You’ll Love for Easy Indoor Composting
Bokashi bran: Fermentation mix containing beneficial microbes
- exl
Food scraps: All types — fruit, veggies, meat, dairy, grains, etc.
- Composting 101: The Do’s and Don’ts of What Goes in
A trowel or garden spot: For burying or finishing the compost outdoors

Step-by-Step: How to Use a Bokashi Bin

1. Set Up Your Bucket

Place your Bokashi bucket in a convenient indoor spot (like under the sink). Add a small layer of bran at the bottom to kickstart fermentation.

2. Add Food Waste

Each day, add your food scraps in layers. After each addition, sprinkle 2–3 tablespoons of Bokashi bran evenly on top.

3. Press and Seal

Press down lightly with a masher or your hand to remove air pockets. Seal the lid tightly — Bokashi needs an anaerobic (airless) environment to work.

4. Drain the Liquid

Every few days, drain the liquid (“Bokashi tea”) from the spigot.
This nutrient-rich liquid can be diluted (1 part tea to 100 parts water) and used as a natural fertilizer for plants.

5. Let It Ferment

Once the bucket is full, seal it completely and let it sit for 2–3 weeks.
During this time, the microbes will ferment the food waste — it won’t look fully broken down, but it’s ready for soil.

6. Finish in Soil

After fermentation, bury the contents in a garden bed or compost pile.
In about 2–4 weeks, the soil organisms will finish decomposition, leaving behind nutrient-dense, microbe-rich compost.

Pro Tip: Rotate Two Buckets

If you compost regularly, keep two Bokashi bins — one for active use and one for fermenting.
This ensures you always have space for new food scraps while another batch “brews.”

Final Thoughts

Bokashi composting is the perfect mix of science and sustainability — using fermentation instead of decay to transform everyday waste into life-giving soil.

It’s fast, clean, and inclusive of all food types, making it one of the easiest eco-habits to start from home.
With every layer you add, you’re not just reducing waste — you’re feeding the future.