How to Compost in Small Spaces with Organic Bokashi Composting


Hi I’m Trish an organic gardener I grow
organically. For a healthy and safe food supply, for a
clean and sustainable environment, for an enjoyable and rewarding
experience. Have you always wanted to compost but have been afraid of brown green ratios or nervous about
turning your compost pile? Or maybe you’re in an urban area. We have a method of composting that’s
probably perfect for you. The Bokashi method is a Japanese
technique used with anaerobic fermentation.
Traditional composting is an aerobic process, meaning it needs
oxygen. That’s why you need to turn the pile.
Fermentation is an anaerobic process meaning to keep the
air away therefore no pile turning and the
secret to this is EM or effective microorganisms. This mix of lactic acid, yeast and phototrophic bacteria was perfected
by doctor Teruo Higa, a professor of
Horticulture at the University of the Ryukyus in Okinawa. This Bokashi composting kit has
everything you need to start composting. It contains an airtight bucket with a
spout for draining of the Bokashi tea and a bag of the Bokashi starter.
You can order single bags of the starter as well. To start just add a layer of about three
inches a food scraps to the bucket. Make sure and chop up any large pieces
before adding. with Bokashi composting you can even add meat, cheese and small bones. Continue layering and adding the starter. Sprinkle the top layer with starter and
stir to coat the food. Be generous with the starter if you’re
composting tough foods like meat, bones and coffee grounds.
Normally you would use a third of a bag for each full bucket. Place a plate or some other flat object on top to make
sure that air doesn’t get to the fermenting scraps. Then put the lid on tightly. Make sure it’s sealed. Every few days open the spout and drain off the Rich
Bokashi tea. Dilute this at a rate of 1 tablespoon to
one gallon of water and use it on your house plants and in the garden. Repeat this process
until your bucket is full and then set it aside for about two
weeks to further ferment. I like having two buckets going at one
time so that I don’t have to stop and wait. Don’t add water because excessive liquid can make the mix rot. Also you want to keep your bucket out of the sun. When the bucket is ready the food won’t really look that
different but it will have a sweet and sour pickle
aroma and maybe some white growth on the top. These are all good signs. If it smells foul, something went wrong and you’re gonna have to either add more starter or throw it out and start all over. This one smells good. After the two weeks did a 12-inch trench. Drain off the tea, then bury the Bokashi. If you live in a rural area you might
have to bury it a little bit deeper. wash the bucket
thoroughly and then you’re ready to repeat the
process. After two weeks the Bokashi will be broken down even
farther and then you can plant whatever plants you’d like right on top. If you growing in containers you can use
your Bokashi by filling a container a third of the
way with potting soil. Fill it another third with Bokashi. Mix them together thoroughly and top
with the final third potting soil. Cover with plastic to encourage and
anaerobic environment. Wait two weeks and then plant. You can
also add your Bokashi to your regular aerobic compost pile. For more information check out the book
“Bokashi Composting” and grow organic for life.

25 thoughts on “How to Compost in Small Spaces with Organic Bokashi Composting

  1. Hi you should submit this youtube to the free film contest by the  Global Compost Project here's the link  https://filmfreeway.com/festival/TheCompostContest

  2. How long can the bokashi compost be kept? Are you able to store it at all? I'd love to do compost in the winter months since my city doesn't have green bins

  3. I like that your videos are short n sweet. Easy to understand without making the viewer overwhelmed.

  4. Problem ???

    Happy to buy a set of Composteur de cuisine Bokashi Organico avec
    activateur.

    With Bokashi barrels for the first time the second time, according to
    youtube and the instructions of the process of composting.

    14 days later, did not deliberately pay attention to the above does not
    have long white mold, nor the kitchen decomposition, to see every piece of food
    are clear that the original peel, no decomposition, then digging the ground to
    the kitchen to put the kitchen cover On the soil will think that organic
    fertilizer.

     

    The third time with the same process, and then look at the brochure .14
    days past no white mold ???. Wait until 14 days no white mold, kitchen no
    decomposition … … want to succeed and then use some time, Hope to
    successfully fermented, to see the long white mold. Almost 60 days. Quite
    stunned, those kitchen no complete decomposition,

    (60 days before the pods, peel, corn cob and kitchen), the taste is not
    unpleasant, but there is no white mold has been more than 60 days no, no no

    Covered with white mold, but this time a bit like all the kitchen are
    marinated salty dishes, the color has been mostly brown.

    I see model advertising YOUTUBE very easy, very easy

    Not 14 days to complete the fermentation – very disappointed,
    environmental protection and cheated feeling.

    Very … … sorry .. Bokashi Organico method lie it

    Point solution

  5. You pronounced Ryukyus incorrectly. Also, can I add old cooked spaghetti, bread, expired soya flour, French's brand prepared yellow mustard that has expired, fruit juice, deep fried bread, etc.? Also, which creates less waste: vermicomposting, or bokashi? It looks like bokashi doesn't actually create soil. I thought it would create soil. I'm an environmentalist and my building manager told me he got rid of the Yard Waste bin (where we're supposed to dispose of our "organics"/"food waste") because it was too stinky. I just moved into the small apartment recently. I suspect that when I start school, I will be so busy studying that I won't have time to travel halfway across the city to dispose of my foodwaste at the private house of an environmentalist. There are  city compost sites, but they charge $6 each time you go to drop off your waste. So, I would like a free disposal method. Would vermicomposting create soil that I can put directly into plant pots inside my apartment, and then grow herbs such as cilantro, basil, and have a strawberry bush? Or would vermicomposting create the same slimy banana peels?

  6. "1/3 of a bag for one full bucket " SOUNDS EXPENSIVE ? " bury it deep " …….. why is that so rats dont dig it up ?

  7. I would like to start composting however I live in a townhome and I don't think my homeowner association will allow me to disturb the grass around my house/compost. I also cannot find any composting services that I can use near me. I was told that Bokashi may be an option. With that being said, if I can't bury the bokashi after it is done what are some other alternatives I can do? I'm really trying to get into composting but coming up against so many obstacles.

  8. Hello! I would like to try this composting method but I live in an apartment and I have no garden to bury the fermented product. Would it be okay to add soil to a closed plastic box, and mix in the ingredients? Would they mix with the soil and make the same process as if in a garden?

  9. I have a question. The process of fermentation in the bucket was excellent (I did everything following instructions). White mold, pleasant sweet-sour smell. After that I buried (trench method) it in the ground. Covered with black fabric, to prevent from the excessive Florida rain. In 2 weeks I discovered that there are a lot of maggots there. The ground is very hot. I was expecting a lot of earthworm, but did not see any. Is it normal?

  10. Regarding the container for bokashi and potting mix. Can I simply use a plastic trash can and lid to create great potting mix and not drill holes in the can? will it rot?

  11. Ahhhhh I came here because this method was recommended for apartment composting by a zero waste site. So use plastic and have a yard is what you are telling me. No help whatsoever.

  12. How come I have to keep buying bags of "starter"? If it's indeed a starter, wouldn't it just continue to multiply once I've started it? What if I stirred it up as I added new food so that the probiotic could multiply? Thx

  13. I like the concept as I live in a small apartment with limited garden space… however, this seems like a lot of work compared to a simple compost bin in the corner of the garden. I'm a vegetarian so I'm not concerned with meat or fish scraps, and no cooked food goes to waste as I have a friend with chickens. I liked the video, but I'm sticking with compost. Bokashi seems too involved for this lazy gardener. Anyone who had used Bokashi, feel free to convince me otherwise. Thanks.

  14. Hello thank you for the great video and i wonder that can I throw some raw grains from not used for a while such as broken wheat and bulgar into the bokashi bucket along with some vegetable, fruit scraps? I bought them to cook but have not used for a while and don't want to waste them… thanks.

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