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Bokashi Method


The Bokashi method is used for composting all organic food waste, including meat, dairy and fats. It was developed in Japan and used in Asia to ferment food prior to composting. The process uses lactobacillus bacteria to predigest waste matter, which eliminates odors and decreases composting time. The process is similar to making yogurt, cheese, and sauerkraut. Bokashi is a great pre-composting method for diverting all food scraps from going to the landfill. The Bokashi Method works best when it is let to steep without air contact, so remember to screw on the lids when not adding to the bin!

Bokashi bran is a complex blend of bacteria and yeast which, when applied to kitchen waste and kept in an anaerobic environment, will outcompete all the other microbes (like mold) that would grow on the decomposing scraps. Bokashi bran is made by inoculating grains, hulls or grass-like substances (i.e., spent beer grains, bran, or wheat) with effective microorganisms.

Download the Bokashi Best Practices Fact Sheet and the Bokashi Basics & Bucket Examples. To find out if bokashi is right for you, click here.

The benefits of Bokashi pre-composting:

  • Produces an end product that is richer in organic matter and nutrients

  • Allows you to compost any organic material easily, including proteins

  • Does not generate any greenhouse gases

  • Does not require any turning

  • Captures all nutrients/by-products in a sealed container

  • Minimizes worry about insects or rodents

  • Can be done on a small scale, e.g. in an apartment

  • Enables you to keep food scrap in the airtight container until you are ready to drop it off to us

What Do I Need?

For the Bokashi process, you need:

  • FOOD WASTE OF ANY KIND - this includes all meat, fish, poultry, dairy products, and bones.

  • BOKASHI BRAN - available at Solana Center.

  • NO AIR! - Bokashi microorganisms live in conditions with little to no oxygen. A sealed container is required.