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Composting: Bokashi method

Composting: Bokashi method

Question from Georgie
1509 2
Garden Organic are carrying out a scientific trial on this composting method which claims to turn all kitchen waste - including meat, fish and dairy - into safe compost. They will be publishing their results next year. In the meantime I would be interested to hear if any members here have tried this method and if so with what results.

G x
Posted: Saturday 8th of December 2007 09:05 PM

  • Bokashi for composting

    Shoot User
    Hiya,

    I too am interested in Bokashi and am interested in hearing about results from people .
    For those that don't know- Bokashi is a mixture of dry bran and molasses with microscopic bacteria, fungi and yeast added. This mixture, when added to your compost, reacts to ferment your food, and to speed up the composting time. It is supposed to omit bad smells and suppress pathogens such as e-coli too. I have read that you just pour the fermenting mixture into your garden soil after a few weeks and then it will decompose quickly and nourish the soil, or you can add it to your outdoor compost bin. It sound great!
    Homecomposting.org.uk is also doing a trial- so watch out there for responses in the future. Please let us know when you have tried it!
    Replied: Friday 11th of January 2008 09:35 PM

    • Re: Bokashi for composting

      Shoot User
      I hav been Bokashi composting for a few years now and am happy to share my thoughts with you and others in the hope it will help.
      I use four bins and feel that you will need this number if you have a family and/or cook regularly. This means one is collecting waste, one is ready,cleaned and waiting for the one being used to become full. The other two are left sealed to "Cook" the Bokashi. It takes 2/3 weeks to fully break down ready to be added to your compost heap.
      You must use the full amount of bran as per the directions.
      You can keep the "working" bin inside your kitchen for it does not smell - even in summer!
      You MUST keep the lid on and fixed when not being filled. This is vital, not to stop smells but because the fermentation process will not work if air is not excluded.
      When you have "cooked" your full bins simply drain off the liquor and use it as directed or as others have described in Shoot and put the solids onto your regular compost heap where it will only smell of fermentation, (vinigary), and will not be attractive to rats.
      One final comment I would make is that the boxes at around £50.00 for two are, in my opinion, far too expensive. (Some Local Authorities issued them free. These were made by a recycling company and are only black, (I think), but they are OK. I bought mine cheaply from an LA who abandoned their scheme but I won't give the name as I know none are left but try your close ones.
      Replied: Monday 9th of May 2011 08:17 PM

  • Bokashi

    Shoot User
    I have been using 2 bokashi bins for all my kitchen waste for a couple of years now, and I am starting to see the results in my compost bins. The compost breaks down faster, and the liquid is a brilliant general purpose feed for the garden and for houseplants. I used it for watering the Christmas tree and it stayed greener, even in a warm house for much longer. It also means much less waste goes to landfill; I would recommend it to everyone. I purchased mine from wiggly wigglers, who I have found to be very efficient and helpful. I have the bags of bran on an ongoing scheme where they send it every 2 months.
    Replied: Friday 6th of March 2009 02:15 PM
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