A Complete Step-by-Step Guide to Fermenting Your Food Scraps for Nutrient-Rich Soil
Looking for a simple, smell-free, and space-saving way to compost in your home or apartment? Enter the Bokashi composting system—an ancient Japanese technique that ferments food scraps into nutrient-rich material using beneficial microbes and an anaerobic (no air) process. Unlike traditional composting, Bokashi handles meat, dairy, and cooked food with ease, making it perfect for households that want to reduce food waste without the hassle.
And the best part? You can build your own Bokashi bucket at home with just a few supplies.
🌿 What Is Bokashi Composting?
Bokashi isn’t composting in the traditional sense. Instead of rotting, food scraps ferment with the help of Effective Microorganisms (EM) mixed into a Bokashi bran. This creates pre-compost, which can then be buried in your garden or added to a compost pile where it breaks down quickly into nutrient-rich humus.
Benefits of Bokashi:
- Fast: breaks down scraps in just 10–14 days
- Odorless: no bad smells, even indoors
- Compact: great for small spaces or apartments
- Versatile: handles all food types (meat, bones, dairy, cooked food)
- Soil-loving: boosts microbial life and soil health
🛠️ Supplies You’ll Need
To Make the Bucket:
- Two 5-gallon buckets with lids (BPA-free)
- One spigot (optional but helpful for draining liquid)
- Drill with bits
- Mesh or screen (optional, to separate solids/liquids)
- Gasket seal or plumber’s tape (for airtight fit)
To Make or Buy Bokashi Bran:
- Wheat bran or sawdust
- Molasses
- Effective Microorganisms (EM-1) or homemade IMO culture
- Non-chlorinated water
- Airtight bag or container for storing bran
🔧 How to Build a Bokashi Bucket
Step 1: Drill Drain Holes
Take one of your 5-gallon buckets and drill 10–15 small holes in the bottom. These will allow liquid to drain into the second bucket.
Step 2: Install Spigot (Optional but Recommended)
Drill a hole near the bottom of the second bucket and install a spigot. Use a gasket or plumber’s tape to prevent leaks. This bucket will collect Bokashi tea, a nutrient-rich liquid byproduct that can be diluted and used as fertilizer.
Step 3: Nest the Buckets
Place the drilled bucket (with holes) inside the solid bucket (with or without spigot). You now have a double-bucket system that allows for drainage and collection of liquid.
Step 4: Seal the Lid
Make sure your bucket lid fits tightly—Bokashi needs an anaerobic (airless) environment. If necessary, use a rubber seal or wrap to keep air out.
🧪 How to Make Bokashi Bran (Optional)
If you don’t want to buy Bokashi bran online, you can make your own:
Ingredients:
- 10 cups wheat bran or sawdust
- 1 cup molasses
- 1 cup EM-1 or homemade IMO culture
- 5 cups warm, non-chlorinated water
Instructions:
- Mix molasses, EM-1, and water in a bowl.
- Slowly pour over bran or sawdust and mix thoroughly. It should feel damp, not soggy.
- Place mixture in a zip-top bag or airtight container. Press out all air.
- Let it ferment for 2–3 weeks at room temp.
- Once fermented, spread it out on a tray and dry it in a shaded area.
- Store in an airtight bag or jar until needed.
🥕 How to Use Your Bokashi Bucket
Step 1: Add Food Scraps
Chop food waste into small pieces and add to the bucket. This includes:
- Fruit and veggie scraps
- Meat, bones, dairy, and grains
- Coffee grounds, tea bags, and even tissues
Step 2: Sprinkle Bokashi Bran
Add a thin layer (1–2 tablespoons) of Bokashi bran on top of the scraps.
Step 3: Press It Down
Use a plate, press, or your hand to compact the food and remove air.
Step 4: Seal the Lid
Always keep the lid tightly closed between uses to maintain an anaerobic environment.
Step 5: Repeat
Continue layering scraps and bran until the bucket is full—this usually takes 1–2 weeks.
💧 What to Do With Bokashi Tea
- Drain liquid every 2–3 days using the spigot.
- Dilute 1:100 with water (about 1 tablespoon per quart) before using.
- Use as a fertilizer for plants or a drain cleaner.
- Avoid pouring undiluted tea on plants—it’s too strong.
🌱 After the Bucket Is Full
After your bucket is full:
- Let it sit sealed for another 2 weeks to finish fermenting.
- The finished product will look pickled and slightly sour-smelling.
Use It In:
- Garden beds: Bury 8–10 inches deep and let it decompose in the soil for 2–4 weeks before planting.
- Compost pile: Mix it in to jumpstart microbial activity.
- Trench composting: Dig a trench along rows in your garden, bury the Bokashi, and cover with soil.
🧼 Cleaning and Reuse Tips
- Rinse your buckets with vinegar or EM solution between batches.
- Avoid using bleach or harsh soaps, which kill beneficial microbes.
🌟 Final Tips & Troubleshooting
| Issue | Cause | Solution |
|---|---|---|
| Foul smell (rotten, not sour) | Too much air, not enough bran | Add more bran, seal tightly |
| Mold (white is okay, black/green is bad) | Contamination or poor drainage | Clean bucket, increase bran, drain more often |
| Maggots or bugs | Air exposure or outdoor storage | Always store sealed and inside if possible |
| Slow decomposition in soil | Cold temps | Wait until soil warms up to bury |
🌏 Why Bokashi Is Worth It
Homemade Bokashi composting is one of the easiest and least smelly ways to turn your kitchen scraps into black gold for your garden. Whether you’re a backyard grower or apartment dweller, this method gives you full control over food waste and nourishes your soil at the same time.