What is The Main Problem With Bokashi Composting?

The “Pre-Compost” Nature: Incomplete Decomposition The most critical and often misunderstood aspect of the bokashi process is that the step completed in the bucket is not the final decomposition. After about two weeks of anaerobic fermentation, what you obtain is a “pre-compost” material. This matter may look similar to the original food scraps but has been pre-fermented by effective microorganisms (EM) like lactic acid bacteria and yeast. This characteristic means the fermented product cannot be directly used as fertilizer or soil amendment for plants. It must undergo a second crucial step: either be buried in garden soil for at least 2-4 weeks, allowing soil microbes to complete the final breakdown, or be incorporated into a traditional aerobic compost bin/pile to further decompose as a microbe-rich “activator.” Skipping this step and applying the unfinished material directly to plant roots can harm plants due to its high acidity and active decomposition process, potentially “burning” roots and producing unpleasant odors in the soil. Space Requirements: Not Apartment-Friendly The necessity of this second step directly limits the applicability of bokashi composting in certain living situations. For urban dwellers in apartments without private gardens, or even without large soil-filled planters, the instruction to “bury the pre-compost in soil” becomes exceptionally difficult. While some individuals experiment with large pots or community gardens as a solution, this is not universally feasible. Without an appropriate site for final processing, the entire cycle cannot be completed. This makes bokashi composting better suited for homes with yards, vegetable plots, or easy access to community composting facilities, thereby restricting its widespread adoption in highly urbanized areas. Process Risks: Potential for Anaerobic Putrefaction The success of bokashi relies on creating strict anaerobic conditions within a sealed container to promote the dominance of beneficial microbes like lactic acid bacteria. This process demands careful operation. After each addition of kitchen waste, the scraps must be firmly compressed to minimize air pockets, and the lid must be closed tightly immediately. If the container is not airtight, if food residue is left on the seal, or if the lid is left open frequently for extended periods, air (oxygen) can enter. This can lead to the growth of harmful anaerobic putrefying bacteria (e.g., those producing hydrogen sulfide), causing the contents to rot and emit a pungent stench reminiscent of rotten eggs or decaying garbage, signaling a failed fermentation. Therefore, it requires users to maintain a degree of operational consistency and diligence.

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