What is Bokashi Composting?
On the path to sustainable living, home composting has become a key practice for reducing kitchen waste and creating natural fertilizer. However, traditional composting methods often struggle with “difficult” scraps like meat and dairy, and can produce odors when attempted indoors. It is in response to these challenges that Bokashi composting, a unique method originating from Japan, offers an efficient and clean innovative solution for urban dwellers and those with limited space. In simple terms, Bokashi composting is an anaerobic fermentation process that utilizes specific Effective Microorganisms (EM) in an airtight container. Its core principle is not to let organic matter “rot” as in traditional composting, but to subject it to “lactic acid fermentation”—similar to the process of making pickles. This method can transform almost all types of kitchen waste, including fruit and vegetable scraps, meat, fish, dairy products, coffee grounds, and even small bones, into nutrient-rich pre-compost and a valuable liquid fertilizer.
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