Bokashi Composting FAQs

What is Bokashi?

Bokashi is a mix of friendly bacterias and yeast. It is similar to what makes sauerkraut or kimchi. In the same way that these processes make food easier for our bodies to digest, bokashi makes food waste easier for the earth to compost.

What is the bokashi powder?

Bokashi powder is a carrier medium, often wheat bran because it is cheap, inoculated with bacteria. The bacteria are mostly Lactobacillus spp., which is found in yoghurt, Saccharomyces spp., which is yeast in bread or wine and Rhodopseudomonas spp., which is found all around us and is important in the biodegradation of lignans in woody plant matter.

How does it Work?

Bokashi is an anaerobic process, so it should be done in an airtight container. You add about an inch of fresh food scraps to the bin and press it down to remove the air pockets from around the food. The bokashi powder is then sprinkled on top of the food waste. If you have more food scraps they are added on top, pressed down, and more bokashi powder sprinkled on top, then the bin can be sealed airtight again.

How can I press down the food scraps?

We use a folded page of newsprint to press all the food scraps down. Lift up the paper and sprinkle the bokashi. next time you add food scraps to the bin. lift up the paper and add the new scraps, push down with the paper then lift it up to sprinkle more food scraps. If the newspaper becomes too soiled or too soggy, put the food scraps on top of it and start with a new folded paper. You could also use a potato masher or a large ladle to press down the scraps.

What can I add to the Bokashi Bin?

All food scraps can be added to a bokashi compost bin: bones, meat, fats, dairy, fish, fruits and vegetable peels, flowers, flower stems…even small amounts of paper pulp can be added like greasy parts from pizza boxes that cant be recycled, and pulp paper egg cartons without glossy labels.