Bokashi is a fermentation method that originated in Japan. Instead of decomposing food in the open, you seal it in a bucket with an inoculant (bran coated in beneficial microbes) that ferments the waste into a pre-compost material.
How it works
Layer food scraps with bokashi bran in an airtight bucket. Because it is anaerobic fermentation, it can handle meat, dairy, and cooked food that most other home methods cannot. After a couple of weeks, the fermented material is buried in soil or added to a compost pile to finish breaking down.
Pros and cons
It accepts a wide range of food and works indoors, but the fermented output still needs a final step in soil or compost. If handling all food types matters to you, our pickup service sends waste to a facility that can process more than a backyard bin. See what we accept.
Setup and planning
Choose an airtight bucket with a reliable seal and drainage spigot if the system requires one. Press chopped food firmly to reduce air pockets, apply the inoculated bran according to its directions, and keep the lid closed between additions. Plan the finishing destination before the first bucket fills.
Ongoing routine
Drain liquid as directed, continue layering until full, then allow the sealed material to ferment. The result is pre-compost, not finished compost. Bury it in suitable soil or add it to an active compost system, then wait before planting directly into the amended area.
Common problems to avoid
A sweet-sour fermented smell is different from putrefaction. A failed seal, too little inoculant, or excess liquid can create problems. Bokashi can accept foods many backyard piles avoid, but bones decompose slowly and packaging never belongs simply because the food inside is acceptable.