What is Bokashi Composting? Here’s How We Do It
Before I met my wife, I had never even heard the word bokashi. Suddenly, I was sprinkling bran onto food scraps and told not to open a bucket for two weeks once the bucket was full, I had no idea what was going on, but I was intrigued.
Turns out, bokashi composting is a fermentation method that lets you compost all food waste, including things you normally hear cannot be composted like meat, dairy, or oils. My wife had both systems set up: a classic three-tier compost bin and a bokashi setup that made it all possible without the pests or smell.
We now have a system of three bokashi buckets on our back lanai. One we're currently filling, one that we allow to ferment for at least two weeks, and a third as backup in case we overfill or need more time before burying the scraps. For day-to-day cooking, we also keep a small mason jar by the sink to collect little things like eggshells, fruit skins, or veggie trimmings.
Here’s What Goes In
Pretty much everything. We shop in bulk at Costco every few weeks, and when we clean out the fridge or pantry, expired items all go in. If I cook on the Blackstone or cast iron, the leftover oil or lard gets scraped in too. Even the paper towels that I use to clean or season the Blackstone or cast-iron pans get tossed in since the Blackstone and the bokashi bucket are near each other making more convenient for me to toss it in there instead of walking to the compost pile.
How We Use It
When it’s time to empty a bucket, we wait until we’re turning our compost. We shovel the compost out of the bin to one side and start filling the bin back up with about 4-6 inches of the turned compost, pour in the bucket of bokashi scraps, then layer the rest of the compost back in over it. The fermented scraps break down quickly (really quick, like the food scraps are mostly unrecognizable the next time we turn it) and feed the pile without attracting rodents that would normally come for the food scraps.
We usually buy the bran, though my wife did make a DIY batch once for a blog she’s writing (I'll link that when it’s done). Either way, it's simple: sprinkle a handful on top of each food layer, press it down tight, and seal the lid well. That part is important — I’ve made the mistake of not sealing it tight enough and ended up with a smelly mess and maggots. It was an easy fix, just added the scraps I had added a little extra bran and sealed the lid tight but lesson learned.
Why We Love It
Honestly, it’s a game changer. You’ll hear online that composting meat or dairy isn’t possible. But we haven’t thrown food away in years — not even the greasy paper towels from cleaning up. If it’s food-related, it gets composted. And the end result? Rich, earthy compost that makes our garden thrive.
Would I recommend it? Definitely. It's been pretty easy for me — but I’ve also had help from the start.
Have questions? Reach out anytime at paramountselectinfo@gmail.com. We’re always happy to share what’s worked (and what hasn’t) on our journey. And don’t forget to check back on our Resources page — we’re always adding new tips, tools, and ideas to help you live more sustainably.