Bokashi Method of Composting

Bokashi is a method of intensive composting. It can use an aerobic or anaerobic inoculation to produce the compost. Once a starter culture is made, it can be re-used, like yogurt culture. Since the popular introduction of effective microorganisms (EM), Bokashi is commonly made with only molasses, water, EM, and wheat bran.

However, Bokashi can be made by inoculating any organic matter with a variety of hosts of beneficial bacteria/microbes. Molasses feeds the microbial cultures as they inoculate the organic matter.

In home composting applications, kitchen waste is placed into a container which can be sealed with an air tight lid. These scraps are then inoculated with a Bokashi EM mix. This usually takes the form of a carrier which has been inoculated with composting micro-organisms. The EM are natural lactic acid bacteria, yeast, and phototrophic bacteria that act as a microbe community within the kitchen scraps, fermenting and accelerating breakdown of the organic matter. The user continues to place alternating layers of food scraps and Bokashi EM until the container is full.  Usable compost can be available in as little as 18 days.

For a full understanding of the process, do a search on YouTube.com for "How to Make Bokashi" by Neal Foley, Podchef.  We learned about it at ECHO and have been delighted with the results.

Submitted by: Jane Mullikin