Bokashi Bran

Making compost from food waste

In today’s world, where sustainability and eco-consciousness are paramount, turning your kitchen scraps into nutrient-rich compost is not only responsible but also incredibly beneficial for your garden. One innovative method that has gained popularity in recent years is making compost from food waste using Bokashi bran.

6 x 1kg authentic Bokashi Bran

Why Choose Bokashi Composting?

Before delving into the process, let’s understand why Bokashi composting stands out:

  • Speed: Bokashi composting accelerates the decomposition of food waste, producing usable compost in just a few weeks.
  • Odour Control: Unlike traditional composting, Bokashi composting is virtually odorless, making it perfect for indoor use.
  • Nutrient-Rich Soil: The end product is a nutrient-dense, microbe-rich soil conditioner that enhances plant growth.

Materials You’ll Need:

  • Bokashi bran
  • Airtight Bokashi bucket or bin
  • Food scraps (fruit and vegetable peelings, coffee grounds, eggshells, etc.)

Step 1: Layering Process

Begin by placing a layer of food scraps at the bottom of your Bokashi bucket. Sprinkle a handful of Bokashi bran evenly over the scraps. This bran is inoculated with beneficial microbes that kickstart the fermentation process.

Step 2: Repeat Layers

Continue layering food waste and Bokashi bran until the bucket is full. Each layer should be no thicker than 2 inches. Make sure to press down on each layer to eliminate air pockets; this ensures proper fermentation.

Step 3: Seal the Bucket

Seal the Bokashi bucket with an airtight lid. This creates an anaerobic (oxygen-free) environment necessary for fermentation. The airtight seal also prevents unpleasant odours from escaping.

Step 4: Fermentation Period

Let the food waste ferment for approximately two weeks. During this time, the microbes in the Bokashi bran will break down the organic matter, leaving you with pre-compost material.

Step 5: Bury or Cure the Waste

After fermentation, you have two options:

  • Bury the Bokashi waste in your garden, about 10 inches below the soil surface. The buried waste will continue to break down, enriching the soil.
  • Alternatively, let the fermented waste cure in a separate container for an additional two weeks. This allows for the completion of the breakdown process.

Step 6: Monitor and Adjust

Periodically check your compost. If you notice a foul smell, it’s an indicator of incomplete fermentation. Add more Bokashi bran and ensure that your container remains sealed.

Benefits of Bokashi Composting

Bokashi composting offers several advantages:

  • Rapid decomposition of food waste
  • Minimal odor compared to traditional composting
  • Enriches soil with beneficial microbes
  • Creates nutrient-dense soil conditioner

By following these steps and incorporating Bokashi composting into your sustainability efforts, you can effortlessly transform food waste into valuable compost for your garden. This eco-friendly approach not only reduces your environmental footprint but also fosters lush, healthy plants. Give Bokashi composting a try and reap the rewards of your green thumb while helping the planet thrive.