Bokashi is a type of composting in which you seal food scraps and organic waste in an airtight container, add a “bokashi bran,” and periodically drain off the liquid, until the food scraps are fermented and ready to be composted. The composting method was developed by Dr. Teruo Higa in the early 1980s, and is translated from the Japanese to mean “fading away.”
Technically speaking, the bokashi method is a form of fermentation rather than composting—while composting decomposes waste and results in matter ready to be added to a garden, bokashi ferments (or pickles) food and results in matter still too acidic to be added to plants. That’s why the final stage of bokashi composting is to add the bokashi matter to a compost bin or fallow spot in the garden. In short, bokashi is a way to quickly ferment food scraps so that they can be composted faster.
Why Bokashi Composting is better than burning or burying waste?
Burning waste creates enormous air pollution. Even as of today, air quality in Yangon is already less than desirable (see news feed on page – 11 YCDC story). Not only in Myanmar, every year Singapore and Southern Malaysia suffered from smog pollution due to the annual burning of fires from Indonesia.
Burying waste occupies a lot of landfills and eventually these would run out and you would be left with an unsightly enormous mountain of rubbish.
The advance country alternative to these two, i.e., recycling is expansive for developing country as they have other budget priorities or investors are hard to come by, for the recycling plant. Hence the Bokashi alternative.
The Bokashi system can be a great alternative to traditional composting methods, because it:
1. Is much quicker than traditional composting. While traditional composting can take several months for food scraps to break down into usable matter, Bokashi can take as little as one month—two weeks in the anaerobic container, and another two in a compost pile or a fallow patch of your garden.
2. Gives off less odour. Traditional composting has a reputation for strong, bad smells but bokashi gives off significantly less odour. This is because it is sealed away in an airtight container rather than exposed to the open air, and because the anaerobic fermenting process does not give off foul odours the way traditional composting bacteria do.
3. Requires less maintenance. Regular compost heaps require a little maintenance—whether it’s turning, watering, or monitoring what you put in. Bokashi is a much simpler process: simply place food scraps in the bucket and drain off liquid every few days.
4. Takes up less space. If you’re living in an apartment or an area without a large backyard space, Bokashi is a great choice for composting, since in its smallest form it can exist in a small bucket on your kitchen countertop.
5. Allows you to compost dairy and meat products. While traditional composting recommends against adding meat or dairy products (either because the compost doesn’t reach high enough temperatures, or because it may attract unwanted pests or smells), Bokashi’s anaerobic process can handle meat and dairy products.
6. Produces a plant-nutritious liquid byproduct. To keep Bokashi bacteria thriving, you’ll need to drain the liquid off of it every few days. Treat this “Bokashi tea” liquid like a compost tea—it is a great source of nutrients for houseplants or herb gardens.
Step by Step Guide
The bokashi process is one of the simplest forms of home composting:
1. Obtain materials. Before you start your Bokashi composting, you’ll need an airtight bucket with a drainage spout and some Bokashi bran. The bucket (often called a “bokashi bucket” or “bokashi bin”) will help provide the right anaerobic environment and offer easy drainage, while the bran (fermented organic matter, also called “effective microorganisms” or “inoculants”) contains the beneficial microbes that will flourish in the Bakashi environment and help break down the waste.
2. Add scraps to the bucket. Add kitchen scraps to your bucket as you have them—whether it’s fruit, vegetables, coffee grounds, egg shells, meat, or cheese. Other organic materials are also fine—like grass clippings, sawdust, or dead leaves.
3. Add Bokashi bran (purchase or self made) and squish down. Every time you add kitchen waste to the bucket, sprinkle them with a layer of Bokashi bran and press them down firmly (using your hand, a plate, or a kitchen masher). Pressing will help push the air out of the matter and create the best anaerobic environment. After adding the bran and squishing down, replace the lid. Be sure to store the bucket outside of direct sunlight.
4. Continue adding food scraps until the bucket is full. Every time you add food scraps, continue layering with more Bokashi bran, and press the pile down.
5. Drain liquid off. The fermentation process will produce excess liquid that can hamper the beneficial bacteria. Every other day, use the spigot to drain off excess liquid. This liquid can be diluted as fertiliser for houseplants.
6. After two weeks, bury in a fallow spot of your garden. After two weeks, the matter should be properly fermented—it should feel soft and smell slightly sour. In this state, it is still too acidic for plant roots; it needs a little extra time to go through the true composting process. Bury the fermented food waste in a bare spot of your garden to allow it to decompose, or add it to your composting bins or worm bin.
7. Add to your garden soil. Within two weeks of beginning to compost, your fermented Bokashi compost should be ready to feed plants. If you buried it in your garden, plant over the top of it. If you added it to your compost pile, mix it in to your garden bed.
As they all say, ‘Practice Makes Perfect’, and in no time, you may be selling your own bran or compost and at the same time, feeling happy about your significant contribution towards the earth wellbeing.
