What Is The Bokashi Compost Method? 

Bokashi is a Japanese word meaning "fermented organic matter". The main difference between 'Bokashi' composting method and the 'traditional' composting method is that the food waste does not rot. Rotting food, is what creates the foul odors associated with traditional composting methods.

The Bokashi method was developed in the early 1980s by Dr. Teruo Higa, a professor at the University of Ryukyus, Okinawa, Japan. It involves layering kitchen scraps (vegetables and fruits, as well as meat and dairy scraps) with EM® Bokashi bran in a special bucket.

Unlike traditional composting, which is an aerobic process that requires oxygen, Bokashi is an anaerobic process that requires that you isolate the materials from oxygen as much as possible. The bucket should be opened only to add scraps, not to check on the materials.

The award winning design of the Bokashi Organko compost bin has an air-tight seal and a spigot at the bottom to drain off the liquid that is produced. The Bokashi liquid, is a highly nutritious superfood that can be used to fertilize your plants.

In order to have a good understanding of the Bokashi composting method, we first need to understand Effective Microorganisms®, the main ingredient of EM® Bokashi bran. These organic substances prevent organic waste from rotting, they accelerate the fermentation process and eliminate unpleasant odors. 

Unlike traditional composting, Bokashi composting requires only about 10 days to convert organic materials into useable material, and the nutrient value of the material is among the highest of any method of composting.

How To Use EM® Bokashi And The Bokashi Organko Odor-Free Kitchen Compost Bin 

With an award winning design, little to no odor, and the sealed lid, the Bokashi Organko kitchen compost bin can be kept under the kitchen sink or even on the counter for easy access. 

(1) Add any food waste or food scraps to the Bokashi Organko compost bin (meat, dairy, fruits, vegetables, cooked food, liquids)

(2) Add EM® Bokashi until most recent waste is covered. Continue to layer until full.

(3) When the bin is full, cover and leave to ferment for 2 weeks. For continuous recycling, invest in 2 buckets.

(4) Drain the Bokashi liquid every 2-3 days.

• The Bokashi liquid can be diluted at 1:200 and applied to soil or used as a foliar spray.
• Bokashi liquid can also be dumped down any household sink to unclog and maintain lines.
• Unconcentrated Bokashi liquid is acidic and can be used on weeds to kill them (for this reason be sure to dilute when using on your plants).

(5) After the 2 weeks;

• Bury in the ground next to or between crops and plants
• Add to your outdoor composting pile
• Add to a large pot (not yet planted). Mix with additional EM® Bokashi and top with potting soil. This will be ready to plant in 2 weeks as food waste will be turned into soil.

Why Did We Make The Change To The Bokashi Organko Compost Buckets?

We strive to be more sustainable and follow the path of Dr. Higa at TeraGanix. Switching to the 100% recycled plastic material of Organko we provide an easy and beneficial product that is better for the environment. 

The benefits of food waste composting with the Bokashi Organko bucket include;

Less bio-waste contribution in your local landfill

Faster composting in the Organko bucket

Faster composting in your outdoor compost pile

Increased crop yield

Increase crop quality and nutrition

Increase soil health

Decreased emissions of greenhouse gases vs conventional composting

Liquid gold Bokashi tea is a great fertilizer

Troubleshooting

1. White Fungi

As a fermented product, the EM bokashi is alive. It will often grow a white fungi. This beneficial fuzz is one of the reasons so many use EM bokashi to food waste recycle and is a sign of success.

2. Foul Odor

• There is not enough EM Bokashi added to the bucket during fermentation. There should be a minimum of 1lb of EM Bokashi used per bucket. Add EM Bokashi every time you add waste, more if its liquid.
• The bucket was not kept airtight. This allows oxygen to get into the bucket and begin to rot instead of ferment. Always make sure lid is tightly on between uses.
• The EM Bokashi was left open. Keep your EM Bokashi package closed and sealed to prevent spoilage. Moist air can break down the EM Bokashi, resulting in it not working when add.

3. Green, Brown or Black Mold

Your EM Bokashi bag was left open. Be sure to keep your EM Bokashi package closed and sealed to prevent spoilage.