What is the Main Problem with Bokashi Composting? Fix It and Compost Smarter!

Bokashi composting has gained popularity for its ability to break down food waste quickly and efficiently, especially in urban areas where space is limited. This anaerobic (without oxygen) process uses beneficial microbes to ferment food scraps, turning them into nutrient-rich compost. However, like any composting system, Bokashi has its challenges.

So, what’s the main problem with Bokashi composting? Improper fermentation. Let’s dive into what causes it, how you can solve it, and how to ensure your Bokashi bin works effectively.

 

Main Problem: Improper Fermentation

The primary issue most Bokashi composters face is improper fermentation. Bokashi depends on the right conditions to ferment food waste effectively, and small mistakes can derail the process, leading to unpleasant smells, slow breakdown, or incomplete fermentation.

Let’s look at the most common reasons for improper fermentation:

1. Oxygen Exposure

Bokashi composting relies on anaerobic conditions, meaning it must be kept airtight. If oxygen enters the bin, it can disrupt the fermentation process, causing rotting instead of fermentation.

Solution: Always ensure your Bokashi bin is airtight. If you’re using a lid, double-check that it seals properly. Avoid opening the bin too frequently, and consider using a Bokashi bin with a secure lid for a better seal.  Also ensure that the food scraps and Bokashi bran are compressed when adding extra layers.

2. Temperature Sensitivity

Bokashi composting works best at warm room temperatures (18–25°C). If the temperature drops too low, the fermentation slows down significantly. On the flip side, if it gets too hot, the process could turn into rotting instead of proper fermentation.

Solution: Store your Bokashi bin in a warm, stable environment—a cupboard or pantry is ideal. If you live in a cold climate, try to keep the bin near a source of heat (but avoid direct contact with a heater).

3. Excess Moisture

Too much moisture in your Bokashi bin can hinder the fermentation process. Wet waste leads to slimy, soggy conditions, which often means the microbes can’t break down the food properly.

Solution: Drain the liquid regularly from the bottom of your Bokashi bin. This liquid (known as Bokashi tea) is nutrient-rich and can be used as a fertilizer for your plants. Also, ensure the waste you add to the bin isn’t too wet, and remove excess moisture before adding it.

 

Other Problems You Might Face with Bokashi Composting

Beyond improper fermentation, there are a few other challenges you might encounter with Bokashi composting:

1. Smelly Bins

While fermentation does have an odour, a rotten smell indicates something’s gone wrong. This often happens when the bin has too much moisture or air exposure.

Solution: Make sure your bin is sealed tight and that you're draining the excess liquid frequently. The smell should be more like fermented food (a slightly sweet, sour scent) rather than rotting garbage.

2. Time to Completion

Though Bokashi composting is faster than traditional composting, it’s still a two-step process. Once your food scraps have been fermented, you’ll need to bury the pre-compost in soil or a compost heap for 2–4 weeks to allow it to fully break down.

Solution: If you’re looking for faster composting, you can try composting with other materials (such as dry leaves or grass) alongside the pre-compost to help speed up the process.

3. Limited Space for Burial

After fermentation, the food waste needs to be buried in soil for further decomposition. If you don’t have a garden, finding a place to bury the pre-compost can be a problem.

Solution: If you’re in an apartment, you can consider community composting programs or local farms where you can drop off the pre-compost. Alternatively, find a local composting center that accepts Bokashi waste.  You can add Bokshi to pot plant soil as well, mix up to 30% with soil to create a nutrient and microbe friendly mix that your plants will love.

 

Can Bokashi Be Worth It Despite These Problems?

Yes! Despite these challenges, Bokashi composting offers unique benefits that make it worth the effort, especially for those looking for a compact, efficient composting solution. Bokashi composting:

• Handles all food waste, including meat, dairy, and cooked foods, items traditional composting can’t manage.
  
• Is quicker than regular composting, food scraps break down faster, making it ideal for busy homes.
  
• Doesn’t produce unpleasant odours when done right.
  
• Takes up minimal space, perfect for small living areas or apartments.

As long as you’re mindful of the key problems like moisture control, oxygen exposure, and proper temperature, you can make Bokashi composting work for you and enjoy a sustainable, waste-free kitchen.

 

Practical Tips for Successful Bokashi Composting

To ensure that your Bokashi composting system thrives, follow these helpful tips:

1. Use the right bin: A quality Bokashi bin with a tight seal will prevent oxygen from getting in and help with fermentation.
   
2. Drain regularly: Make sure to drain the Bokashi tea every few days to keep moisture levels in check.
   
3. Use enough Bokashi bran: The Bokashi bran you sprinkle over your food scraps contains the microbes that help with fermentation, so don’t skimp on it.  A light covering over the food waste is highly recommended.
   
4. Keep it warm, but not hot: Find a stable, warm location to store your Bokashi bin, ensuring temperatures stay within the optimal range.

 

Start Your Bokashi Composting Journey

Bokashi composting is a great way to reduce food waste and create rich, healthy compost for your garden or plants. By understanding common issues and following the right practices, you can make it a successful, sustainable part of your home routine.

Looking for high-quality Bokashi composting kits and materials to get started? 

Check out our guide to Bokashi composting Kai Kai Farm  and discover everything you need to make your composting journey a success!