Contents
In Today’s post, let’s learn step by step – how to compost indoors quickly and successfully using anaerobic composting method – the odour free Bokashi Composting at home.
In our previous two posts we discussed on the fundamentals of composting, Types of Composting and the materials that can be added and those that are prohibited in compost bin plus we also discussed on the CN ratio and the Greens vs Browns Ratio.
Introduction
In this post, we will demonstrate how to do Bokashi composting correctly to get that perfect organic compost at home – with no foul smell and within a short period of time. Plus, you also get a glass or two of nutrient-rich compost tea which you can dilute and water your plants.
What is Bokashi Composting?
Bokashi composting is an anaerobic method of composting, meaning it happens in the absence of air or oxygen and is actually a fermentation process carried out by special anaerobic microorganisms. It was first developed by a Japanese professor, Dr. Teuro Higa. The term “Bokashi” is a Japanese word that means “fermented organic matter.” This method was mainly developed to recycle wet nitrogen-rich kitchen waste quickly, unlike the conventional aerobic composting which takes at least 4 to 6 weeks to form complete compost.
Suitable Materials for Bokashi Composting
Anything can be composted, but carbon-rich browns like dried leaves, sawdust, grass clippings, paper, cardboard, etc., will take a long time to decompose in this method or might even halt or fail the process of composting. Anaerobic composting works best with nitrogen-rich materials as they are mainly wet – the kitchen scraps including leftover cooked or raw food, vegetable and fruit scraps, cooked or uncooked meat and fish except bones – this is actually avoided in aerobic composting and vermicomposting, but this is the beauty of Bokashi composting! You can also add eggshells, tea and coffee grounds, tea or coffee bags, and other stuff which is common for greens in aerobic composting as discussed in our previous post. Avoid adding large seeds like mango seeds, bones, rubber bands, condoms, metallic objects, and so on.
Step-by-Step Guide to Bokashi Composting
Step 1: The Container
This is typically any airtight container called a digester. You can use any barrel or a bucket with a lid which can seal it perfectly. This container should have a tap at the bottom to collect our nutrient-rich compost tea once or twice a week.
Step 2: Preparing the Bottom
First of all, place about 20 to 30 grams of jaggery or molasses at the bottom of the container. This accelerates the fermentation process and is a food for our hard-working microbes. Then place the plastic grate at the bottom of the bucket with the knob facing upwards. This space of about 3 inches is required for the fluids to collect at the bottom which we drain out as the Bokashi tea. Make sure the tap is closed and then place a piece of newspaper over it.
Step 3: Bokashi Bran
Bokashi bran, or Bokashi powder, is a magic ingredient in this system. This is a vegan stuff and contains the essential microorganisms to perform the composting process quicker than the conventional method of composting. This powder is inexpensive and easily available.
Step 4: Layering
First, sprinkle the Bokashi bran over the bottom – two tablespoons. Then add a 1 to 2 inch layer of kitchen waste over this. For every 1 to 2 inch layer of waste, sprinkle at least two tablespoons of Bokashi bran. Then again add 1 to 2 inches of kitchen scraps and then again sprinkle Bokashi powder. Make sure you chop large chunks of waste into smaller pieces for faster composting. Crush and add eggshells.
Step 5: Compression
In this step, compress the layers as and when you are adding the waste layer by layer. This will displace the air pockets which may be present in between the waste. This is also an important step for successful smell-free composting.
Step 6: Sealing the Container
After you finish multiple layers, add a thick layer of Bokashi powder (about 3 tablespoons) and take an extra step to keep it airtight. Place a piece of cardboard on top of the layers and press it. Then finally close the lid properly to make sure there is no chance of air entry.
Step 7: Location
You can keep it indoors or in any location where there is no sunlight.
Step 8: Collecting Bokashi Tea
This tea must be collected every 3 or 4 days to avoid foul smell and composting failure. This tea can be used as a liquid fertilizer for your plants. It must be diluted with water at a 100:1 ratio – that’s 100 parts water to 1 part Bokashi juice, which is approximately 2 teaspoons of juice for every liter of water. Mix well and water your plants to give them an instant supply of nutrients.
Step 9: Undisturbed Fermentation
Leave the container undisturbed for at least 15 days before you harvest. But don’t forget to collect the Bokashi tea twice a week.
Step 10: Harvesting
This is the only drawback of Bokashi. Just as pickled onions or mangoes are still the same size and shape, your pickled food scraps preserve their looks, unlike aerobic composting where the stuff shrinks considerably during decomposition. But the advantage is its high nutritive value. The harvested Bokashi after 15 to 20 days needs further processing and cannot be added directly to plants. You need to dig a trench in the soil and add this final product, covering it with at least 6 inches of soil. Allow another 3 to 4 weeks for final processing and then plant over it or use this finished compost on your plants. If you also have the conventional aerobic composting going on, you can just dump this into it for faster and perfect processing.
Conclusion
In our next post, we will demonstrate the conventional aerobic composting method, step by step.
Please Watch a detailed video on Bokashi Composting Tips below:
1 comment
Hello sir
I found your composting series well researched and very informative. I am searching for a link to the TUMBLING composter you showed in your video but am unable to find it. Can you provide me with a link?
Thank you.
Jack Brondwin