What is Bokashi, how do I do it, and what are the benefits?
Why Bokashi vs Compost
The new word in composting:
We all know that fermented foods, (think kefir, kombucha and sauerkraut) are great for your gut health, but what about feeding our plants the same diet?
Conventional composting is a great way to get rid of many of your kitchen scraps while providing a great fertilizer for your plants. The problem with making your own compost from kitchen scraps is the fact that you should only compost very specific food waste.
Don’t compost these:
Things like citrus peels, onion cuttings, certain grains, meat and dairy should never be composted. (The oils and bacteria from these will kill the decomposition process of your heap.)
What is Bokashi composting?
According to The Spruce:
“Bokashi is a Japanese word meaning “fermented organic matter.” Developed in the early 1980s by Dr. Teuro Higa, a professor at the University of the Ryukyus, Okinawa, Japan, the method involves layering kitchen scraps (vegetables and fruits, as well as meat and dairy scraps) with a bokashi inoculant in a special bucket.”
The best way to deal with every scrap of food waste is to ferment it.
Yes, you heard that right. A Bokashi bin, and the Bokashi inoculant will break down all your food scarps by an anaerobic fermentation process. You will be able to get “Bokashi tea” from the bin as well, which is basically a plant superfood.
The process of starting a Bokashi bin, and maintaining it, isn’t necessarily expensive, but it does require some specialized equipment.
To begin your Bokashi journey, you’ll need:
- A bin, bucket or drum that with an airtight seal and a tap at the bottom.
- Cut op your food scraps into 3-5cm pieces. Place them in a bin or bucket that seals airtight.
- Add your Bokashi inoculant, (usually called Bokashi Bran).
You can get this at Builders Warehouse, Faithfull to Nature or Bokashi Bran.co.za. (In fact, bokashi has become such a popular way of dealing with food waste that most garden centres and even places like Makro will be able to provide you with the basics you need.)
Only add about a tablespoon of bran for every 3cm layer of scraps, and if you are adding a lot of scraps at a time, press them down to remove excess air, and split them up into two or more layers, interspersed by inoculant.
Place a plate or another flat heavy object on top of the food waste to further press it down, seal the bin and then only open it when you are adding new scraps. Once fermentation has started, leave the bin for a week or two, draining your bokashi tea every couple of days.
Feed your plants
Remember that the final Bokashi product is an acidic pre-compost mix. Don’t use it as is. Layer it into compost heaps or dig it into compost rich garden beds but leave it for about a week before you plant anything.
Bokashi is a longer, more involved process than simply sticking to the C:N ratios of conventional composting, but the fruits of your labour will be worth it. (Pun intended!)
For more info, read on:
Also read our article on starting your own vegetable garden.
