The Ultimate Guide to Making and Using a Bokashi Bin: A Simple Way to Compost at Home

1. Compost More Waste:

Unlike traditional composting, you can add meat, fish, dairy, and cooked foods to a Bokashi bin—things that would usually attract pests or cause odour problems in traditional compost bins.

2. Faster Process:

Bokashi composting takes much less time than traditional composting. Once the bin is full, the fermentation process typically takes about 2 weeks. The contents are then buried in the soil to break down completely.

3. Compact & Odour-Free:

Bokashi bins are compact, making them perfect for small spaces like apartments, kitchens, or balconies. The fermentation process also produces little to no odor, especially when you seal the bin correctly.

4. Improves Soil:

The end product of Bokashi composting is a nutrient-rich soil amendment that can improve soil health and structure. It also helps retain moisture and adds beneficial microbes to your garden.

1. Prepare the Containers:

Take the first plastic container (the one with the lid) and drill small holes in the bottom. These holes are necessary to allow the excess liquid, or "Bokashi tea," to drain out. If you’d like, you can install a t tap at the bottom of the container to make draining easier. The second container will be used to catch the liquid.

If you don't feel comfortable making your own bins or working with power tools then commercial Bokashi bins are available.

I recommend having at least 2 sets of bins, this allows for one bin to be in production and the other fermenting for two weeks before been emptied into the garden. 

2. Line the Container:

Place the second container underneath the first one to catch the liquid that will drain from the fermentation process. Ensure that there’s a small gap between the two containers for proper drainage.  The buckets I use have a wide lip that gives a decent amount of room for liquid in the lower bucket and also a good seal between the buckets

3. Add the Bokashi Bran:

Before adding any food scraps, place a couple layers of paper towel at the bottom on the inner bin and sprinkle a thin layer of Bokashi bran. This helps to kickstart the fermentation process.  I also put some paper towel down first to ensure the bran doesn't fall through the holes.  This might not be needed if you drill smaller holes.

4. Layer the Food Waste:

Start adding your food scraps to the bin, making sure to chop them into smaller pieces. You don’t need to worry about breaking down the food, as the microorganisms in the Bokashi bran will do most of the work. For each layer of food waste, sprinkle another layer of Bokashi bran to ensure even fermentation.

5. Press Down:

After each layer of food scraps, press down firmly to remove excess air. This helps to create the anaerobic (oxygen-free) environment necessary for fermentation.

6. Seal the bin:

Every time you have finished adding food scraps and bran, make sure the lid is placed back on tightly. The anaerobic fermentation process needs to be sealed off from oxygen, so a good seal is important.

7. Fill the bin: 

Repeat steps 4 - 6 until the bin is full.

8. Let It Ferment:

Leave the bin to ferment for about 10 to 14 days. You’ll know the process is complete when the waste smells sour (like pickled food) rather than rotting. If the bin starts to smell foul, it may need more Bokashi bran or a tighter seal.

9. Drain the Bokashi Tea:

Throughout the fermentation period, liquid will accumulate at the bottom of the bottom bin. This liquid, called Bokashi tea, is nutrient-rich and can be diluted with water (1:100 ratio) and used as a fertilizer for plants. Drain the liquid regularly to prevent buildup.

1. Bury the Fermented Waste:

If you have access to a garden or outdoor space, dig a hole 150-200mm deep and bury the fermented waste. Within 2-4 weeks, it will fully break down and turn into rich, fertile soil. This process is faster than traditional composting because the waste has already been partially broken down through fermentation.

2. Add to Outdoor Compost:

If you don’t have garden space, you can add the fermented Bokashi mixture to your outdoor compost pile or bin. The mixture will break down further, creating rich compost that you can use to enrich your garden soil.

3. Use in Potting Mix:

The fermented Bokashi waste can also be mixed into potting soil to improve soil health and promote plant growth. Just make sure to allow it to fully break down before adding it to potted plants.

 1. Balance the Waste:

Try to maintain a good balance of different food scraps. Avoid adding too much of one type of waste (like citrus peels or onions), as it can disrupt the fermentation process.

2. Keep It Moist:

The Bokashi bin needs to stay slightly moist to work effectively. If the contents are too dry, the fermentation process may slow down.  Likewise too much moisture is an issue as well, you can always add more bran or something dry like bed to balance out wet food scraps.

3. Seal the Bin Properly:

For effective fermentation, the bin must be sealed tightly to keep out air. Any gaps will slow down the process and may allow bad odours to escape.

4. Use Enough Bokashi Bran:

Be sure to use enough Bokashi bran for each layer of food scraps. The bran should completely cover the scraps each time you put material in the bin.  The bran contains the microorganisms necessary for fermentation, so don’t skimp on this!