Bokashi Composting: An Ultimate Step-by-Step Guide

Composting kitchen leftovers is one of those things that not just reduce wastage but provides essential nutrients to your garden.

But, urban gardeners may find it difficult. Most people think about compost pile but hesitate due to concrete jungle and lack of space.

Traditional composting can feel a bit intimidating, especially with the smells, the turning, and the “no meat, no dairy” rules.

That’s where Bokashi composting comes in and totally changes the game. It’s a super simple, low-maintenance method that lets you recycle almost all of your kitchen waste—including stuff like meat, cheese, and cooked leftovers. No more tossing scraps in the trash and feeling guilty!

Originally developed in Japan, Bokashi works through fermentation instead of the usual rotting or decomposition.

All you need is a sealed bin, a sprinkle of Bokashi bran, and your daily food scraps. The process happens in an airtight container, which means no odors and no bugs—perfect for small spaces or even under the kitchen sink.

How Does Composting Benefit the Soil?

Composting does more than just reduce kitchen waste—it helps bring tired soil back to life.

As organic matter breaks down, it releases essential nutrients like nitrogen, phosphorus, and potassium. These are crucial for strong, healthy plant growth.

What makes compost so valuable is its slow-release nature. It feeds plants gradually over time, unlike synthetic fertilizers that act quickly and then fade.

Compost also improves the structure of the soil. It helps the ground retain moisture and allows air to circulate better around plant roots.

Another big win? It boosts beneficial microbial life in the soil. These microbes support root development and help fight off harmful diseases.

Over time, regular composting turns dry, compacted dirt into rich, dark soil full of life and energy—exactly what plants need to thrive.

Check this: How to Make Compost at Home Using Kitchen Waste?

What Is Bokashi Composting?

Bokashi composting is a special method that uses fermentation—not decomposition—to break down food waste.

It relies on Effective Microorganisms (EM), a mix of good bacteria and yeasts, to kick-start the process. These microbes are combined with a dry carrier like bran, sawdust, or wheat husks to make what’s called Bokashi bran.

The process happens in a sealed, airtight container. Each layer of food waste you add is sprinkled with Bokashi bran to keep fermentation active.

Unlike traditional composting, Bokashi doesn’t need oxygen. It’s an anaerobic process, which means no turning, no smells, and no mess.

The microbes work by fermenting the food scraps, not rotting them. This helps preserve nutrients and creates a stable, pre-compost material.

Once the fermentation is complete, the mixture can be buried in soil, where it quickly finishes breaking down and enriches the earth.

Bokashi is fast, compact, and super efficient—perfect for small spaces and busy households.

Bokashi Composting vs. Traditional Composting

The biggest difference between Bokashi and traditional composting is how the waste breaks down. Traditional composting relies on oxygen and a balanced mix of browns and greens. It generates heat and can take several months to turn scraps into usable compost.

Bokashi works very differently. It doesn’t need turning, outdoor space, or even oxygen. Instead, it ferments food in a sealed bin using beneficial microbes. This process is much faster and cleaner—and it doesn’t smell.

Another bonus? Bokashi can handle things like meat, dairy, and bread—foods you normally can’t compost. The result isn’t finished compost right away but a fermented mix that needs to be buried in soil to fully break down.

How to Make Bokashi Compost?

Getting started with Bokashi composting is surprisingly simple and doesn’t require a big setup or special skills.

With just a few basic supplies and a little routine, you can turn your daily kitchen scraps into a nutrient-rich soil booster—right from your countertop.

Step 1: Gather the Right Supplies

Before you get started, you’ll need a few basic supplies. The most important is a Bokashi bin with an airtight lid and a drainage spigot to collect the liquid. You’ll also need Bokashi bran, which is available for purchase or can be made at home.

This bran contains beneficial microorganisms that kickstart the fermentation process. A masher or pressing plate will help you compress the food waste to remove air pockets, and it’s a good idea to chop food scraps into smaller pieces to speed up fermentation.

Also Read: How to Build a Compost Bin with Pallets?

Step 2: Prepare the Bin

Start by sprinkling a thin layer of Bokashi bran at the bottom of the empty bin. This layer activates the microbes, setting up the bin for fermentation.

Every time you add a new layer of food waste (around 1–2 inches thick), sprinkle 1–2 tablespoons of Bokashi bran on top to ensure an even fermentation.

The bran helps to break down the waste quickly and keeps odors in check. Repeat this process as you continue adding food scraps, creating layers of food and bran.

Step 3: Add Food Waste in Layers

Once your bin is ready, begin adding your kitchen scraps gradually—try to keep the layers around 1–2 inches thick. After each layer of food, sprinkle more Bokashi bran on top.

Press down each layer firmly to remove any air pockets, as Bokashi fermentation works best in an anaerobic (oxygen-free) environment. The less air in the bin, the better the process will be. Continue this daily layering routine until the bin is full.

Step 4: Keep It Airtight

After adding your food scraps and bran, always make sure to seal the lid tightly. The Bokashi microbes need an anaerobic environment (no air), so leaving the bin open or allowing it to be exposed to air could disrupt the fermentation process.

Avoid opening the bin too frequently to ensure that the conditions remain stable. By keeping the lid sealed, you maintain the right environment for fermentation.

Step 5: Drain the Liquid Regularly

Every couple of days, drain the liquid that collects at the bottom of the bin. This liquid, known as Bokashi tea, is rich in nutrients and beneficial microbes.

It’s essential to remove this liquid regularly to prevent excess moisture from accumulating and potentially spoiling the contents of the bin.

The tea can be used for plants (diluted with water) or poured down drains to help with cleaning. Keep an eye on the liquid levels and make sure to drain it consistently.

Step 6: Let It Ferment

Once the bin is full, it’s time to let it rest undisturbed for about 10–14 days. During this time, the Bokashi microbes will continue breaking down the food waste through fermentation. While the bin rests, you should still drain the Bokashi tea every few days.

As fermentation progresses, the contents will start to smell pickled, and you may notice some white mold growing on the scraps—this is completely normal and part of the process.

Once the waiting period is over, the food waste will be fully fermented and ready to be used in your garden or compost bin.

Also Read: How Do You Make Worm Tea Fertilizer?

How to Use Bokashi Compost in the Garden?

Once fermentation is complete, the material is ready to be incorporated into soil. It won’t look like finished compost—it’s still recognizable food, just fermented. But once mixed with soil, it breaks down rapidly.

Dig a trench 6–8 inches deep in your garden, flowerbed, or large pot. Empty the fermented material into the trench, mix it lightly with soil, and then cover it with soil. Within two to four weeks, the microbes in the soil will break it down fully, enriching the earth and feeding your plants.

You can also add Bokashi pre-compost to your outdoor compost pile to boost microbial activity and speed up decomposition. If you have limited space, bury it in planters or containers that will sit undisturbed for a few weeks.

How to Maintain Your Bokashi Properly?

A well-maintained Bokashi system should have little to no odor and work smoothly with minimal effort. The key is consistency.

Keep your bin sealed tightly when not in use. Always press down food scraps to remove air and add enough Bokashi bran with each layer.

Monitor moisture levels—if the contents are too wet, add some shredded newspaper or dry bran to absorb excess liquid. Drain the Bokashi tea every few days to keep conditions ideal for fermentation.

Clean your bin thoroughly between batches to avoid cross-contamination or buildup of bad bacteria. A rinse with vinegar or mild soap usually works well.

Troubleshooting Bokashi Issues

If something goes wrong, don’t worry—most issues are fixable.

Foul Odors: If your bin smells rotten or putrid, the fermentation has failed. This is usually due to too much air exposure or not enough Bokashi bran. Start a new batch and be more generous with the bran.

Green or Black Mold: This is a sign of spoilage, not fermentation. Healthy fermentation produces white mold, which is harmless. Discard spoiled batches and clean the bin before restarting.

Leaking Liquid or Soggy Contents: This happens when food is too watery or the bin isn’t drained often enough. Use dry scraps when possible and add absorbent material if needed.

Flies or Pests: These are rare in sealed bins but can occur if the bin is opened too often or left unsealed. Always secure the lid and store the bin in a cool, shaded place.

Other Ways of Using Bokashi Compost

Bokashi isn’t just for gardens. The fermented material can be used in several creative ways.

Soil Reviver: Mix the fermented waste into tired soil and let it sit for a few weeks. This revitalizes the soil and prepares it for new planting.

Potted Plants: For container gardening, bury small amounts of Bokashi compost in pots and allow it to break down before planting. It’s a fantastic way to recycle kitchen waste into nutrient-rich potting soil.

Worm Bin Additive: Once the material has had time to ferment, you can add small amounts to your worm bin. Just introduce it gradually to avoid overwhelming your worms.

Compost Booster: Add Bokashi to traditional compost heaps to introduce beneficial microbes and speed up the overall composting process.

How to Make Bokashi Tea?

Bokashi tea is a byproduct of the fermentation process. It contains water-soluble nutrients and beneficial microbes, making it useful for your plants and even your drains.

To collect it, open the spigot on your Bokashi bin every 2–3 days and let the liquid drain into a container. Use it fresh—it’s most effective within 24 hours.

For plants, dilute the tea with water at a 1:100 ratio (1 tablespoon per liter of water). Water the base of your plants—never the leaves—as the undiluted tea is acidic. You can also pour it undiluted down kitchen or bathroom drains to keep them clean and odor-free, thanks to its antimicrobial properties.

Conclusion

Bokashi composting is a quick, easy, and space-saving way to transform kitchen scraps into nutrient-rich soil conditioner.

By using beneficial microbes and fermentation, you can compost almost any food waste without the mess or odor typically associated with traditional composting.

Whether you have a full garden or just a few plants on a balcony, Bokashi helps you create a sustainable cycle between your kitchen and soil.

Once you get the hang of layering and fermenting, it becomes a seamless part of your routine, offering huge benefits for your plants, soil, and the environment.