Bokashi: The new compost trend from Japan

Bokashi is a Japanese method of making valuable organic fertilizer from your organic waste. Read what this has to do with sauerkraut here.

Translated, Bokashi means something like all kinds of things. This is actually not composting at all, but lactic acid fermentation like sauerkraut. But what makes Bokashi so special? Not everyone has enough space for a compost pile. Especially in the apartment and on the balcony, it is often not feasible to produce your own organic fertilizer. With the new Bokashi method, anyone can produce their own organic fertilizer in the smallest of spaces. Unlike composting, the microorganisms in the Bokashi bucket do not need oxygen; he would even be bad! Strictly speaking, the microorganisms are lactic acid bacteria. If the Bokashi bucket is filled correctly, it is almost impossible for rot to occur. The lactic acid bacteria lower the pH value in the bucket so much that putrefaction pathogens don't stand a chance. Another compelling benefit of this method is obvious (or rather, to the nose): it doesn't stink. In principle, nothing different happens in the Bokashi bucket than in the fermentation of sauerkraut. Sauerkraut is so healthy and easily digestible precisely because of the lactic acid bacteria. The biological waste is decomposed and the valuable nutrients are released. However, the waste almost retains its original appearance and no humus is formed. In addition, the fermentation process produces an aqueous solution after just a few days. It is enriched with valuable minerals and dilutes the perfect liquid fertilizer. And that's exactly what makes Bokashi so special! After a very short time you will receive your first self-made fertilizer.

Procedure - this is how you produce the biological fertilizer

In principle, everything that belongs in the compost belongs in the Bokashi bucket. On some pages it is also reported that meat can be used without any problems. However, we would advise against using cooked foods and meat. This can significantly increase the risk of rot. In general, there are a few points that need to be considered during fermentation so that there are no problems. We at Plantura have summarized the most important points for you:

1. The fresher the organic waste is, the faster the lactic acid bacteria can gain a foothold and the putrefactive bacteria don't stand a chance.
2. Squeeze the waste in the Bokashi bucket as hard as possible. This avoids air pockets and the lactic acid fermentation gets going faster.
3. It is best to leave the bucket closed for the first few days, as this is the only way for the lactic acid bacteria to quickly colonize all the organic waste. Then there shouldn't be any problems with rot either.

In addition to the organic waste, a starter culture should be placed in the bucket. This is usually included with purchased Bokashi buckets. In general, such a bucket can also be made by yourself. However, a few points must be observed, otherwise the whole thing can end in a big mess. Oxygen must not penetrate during lactic acid fermentation, but at the same time CO2 must be able to escape. Otherwise the pressure builds up until the lid and its contents burst off. That's why we recommend the buckets from the trade. Once the bucket is full, you have to wait. At an optimal 25-30 °C, the Bokashi is ready after 2-3 weeks. It should not be forgotten that the Bokashi juice can be used after a few days. This can be easily removed from a Bokashi bucket via the tap.

Use of the Bokashi products

The slightly sour-smelling Bokashi Juice is simply diluted and can be used as a liquid fertilizer. Tip: Dilute 1 part bokashi with 20 to 100 parts water. If the bucket starts to give less and less liquid, this is a sign that the solid bokashi is also ready. When you open the bucket, you should be greeted by a slightly sour smell. That means you did everything right! The solid bokashi must not be added directly to the plants because of the lactic acid. The low pH could damage the delicate roots. It is best if you use the solid bokashi for new potted plants. To do this, mix it under the ground and then wait approx. 2 weeks until the plants can join in the pot. In time, the microorganisms in the soil will have broken down the lactic acid and only the important nutrients will remain. With a Bokashi bucket you make yourself a bit more independent and if only the plants on the balcony need to be fertilized, you may no longer need to use purchased fertilizer at all.

We recommend the following Bokashi products:

• Bokashi bucket starter set: Incl. 2x organko Bokashi bucket with strainer, dosing scoop, dosing cup and scoop for compacting the Bokashi, 1 liter EM active, 0.5 kg Bokashi ferment in organic quality and instruction booklet.
• Bokashi Organico double system: Eeasy-to-use composting container incl. 2 x kitchen compost bins, 1 kg Bokashi litter, 2 x lids, 2 x taps, 2 x colanders, straightening rollers, dosing containers and pots.
• Bokashi Ferment: In a practical, reclosable stand-up pouch. Fermented organic grain with effective microorganisms.

Everything you need to know about the topic compost can be found in our special article.