Bokashi Composting for Homes Worldwide
Bokashi composting is a compact, odour-controlled method used across the UK, USA, Canada, Australia and New Zealand. It works indoors all year, making it ideal for apartments, urban homes and anyone dealing with food waste restrictions.
How Bokashi Works
Bokashi relies on beneficial microbes to ferment food waste in an airtight bin. Because it’s anaerobic, it works quickly and without traditional compost smells. The process suits all climates—from cold northern regions to hot, humid areas—because fermentation happens indoors at room temperature.
What You Can Add
- All fruit and veg scraps
- Dairy (small amounts)
- Cooked food
- Bread and grains
- Meat and fish (best chopped)
This makes bokashi more flexible than many outdoor compost methods, particularly where pests or local regulations limit what can be composted.
What You Shouldn’t Add
- Large bones
- Excessive liquids
- Mouldy foods (can disrupt fermentation)
Setting Up a Bokashi Bin
- Choose a lidded bucket with a drainage tap. Commercial bokashi bins work best.
- Sprinkle a layer of bokashi bran at the base.
- Add food scraps in 2–3 cm layers, adding a tablespoon of bran each time.
- Press down firmly to remove air pockets.
- Keep the lid sealed tightly at all times.
Managing Bokashi Leachate
Most systems produce a small amount of liquid (“bokashi tea”). This can be diluted 1:100 and used as fertiliser, or poured down drains to help clean pipes.
After Fermentation
Once full, leave the bin sealed for two weeks. The contents won’t look fully broken down—this is normal. The fermented material can then be:
- Buried in soil to finish decomposing
- Added to an outdoor compost heap
- Used in a wormery (after resting a week)
Climate Considerations
Bokashi is one of the few composting methods that performs consistently in varying climates:
- Cold climates: Works indoors without heat loss.
- Hot climates: Fermentation remains stable; avoid placing bin in direct sun.
- Humid tropics: Keep bin indoors to prevent pest interest.
Common Mistakes
- Leaving the lid open too long
- Adding mouldy or spoiled food
- Not pressing layers down firmly
FAQ
Does bokashi smell? It should smell sweet-sour, like pickles—not rotten.
Can I use homemade bran? Yes, as long as it’s properly inoculated with EM microbes.
Related: Compost Systems Compared · Wormery Guide
