A fermentation-based composting method that uses beneficial microbes in a sealed container to break down food waste in an oxygen-free environment.
Unlike traditional composting, which relies on oxygen and microbial decomposition, Bokashi uses fermentation. Food scraps are layered with Bokashi bran and stored in a sealed container, where beneficial microbes begin breaking down the material.
One advantage of Bokashi is that it can process many food wastes that are often avoided in traditional compost piles, including cooked foods, meat, and dairy products.
The fermented material is not finished compost. After fermentation, it is usually buried in soil or added to a compost pile, where it quickly completes decomposition.
Bokashi provides a fast and space-efficient way to recycle kitchen waste into useful organic material. It is especially useful for gardeners with limited outdoor space, people who want to reduce food waste, or anyone looking to supplement traditional composting methods.