Bokashi Composting: A Complete Guide for Australians

Of all the home composting methods available, Bokashi is the one that surprises people most. Unlike standard composting, it accepts meat, fish, dairy, cooked food, and citrus — almost anything. And it fits neatly under the kitchen sink.

The name comes from Japanese, meaning ‘fermented organic matter’. Bokashi was developed in Japan in the 1980s and has spread globally as an accessible way to divert virtually all food waste from landfill.

How Bokashi composting works

Bokashi uses a colony of effective microorganisms (EM) — a blend of beneficial bacteria, yeasts, and fungi — to ferment food waste rather than decompose it. The process is anaerobic (no oxygen required) and takes place in a sealed bucket over 2–4 weeks.

The result isn’t finished compost — it’s fermented material that looks similar to what you put in. But when buried in soil, it breaks down very rapidly (within 2–4 weeks) and becomes available to plants as nutrients.

What you need

• A Bokashi bucket kit — typically two buckets with lids, a drainage tap, and a fine mesh platform
• Bokashi bran — the carrier medium for effective microorganisms, available from garden centres and online
• Food scraps — any food waste including meat, dairy, cooked food, and citrus

Step-by-step Bokashi guide

• Add food scraps in layers. Add food scraps to the bucket in thin layers. Chop or break up large items — smaller pieces ferment faster.
• Sprinkle Bokashi bran. After each layer of scraps, sprinkle a tablespoon or two of Bokashi bran. The bran introduces the EM culture that drives fermentation.
• Press down and seal. After adding scraps and bran, press the contents down firmly with a plate or the lid. This removes air pockets and ensures anaerobic conditions.
• Keep the lid tightly closed. Only open the bucket when you’re adding scraps. Oxygen disrupts the fermentation process.
• Drain the Bokashi tea. Every 2–3 days, open the tap at the base to drain the liquid that accumulates. This is Bokashi tea — dilute 1:100 with water and use as liquid fertiliser.
• Wait for fermentation. Once the bucket is full, seal it tightly and leave for 2–4 weeks. The contents will ferment. A mild sour, pickled smell is normal and expected.
• Bury the output. Dig a trench 20–30cm deep in your garden and bury the fermented material. Mix with soil. It will complete decomposition in 2–4 weeks and become available to plant roots.

What you can put in a Bokashi bucket

Accepted

• All fruit and vegetable scraps
• Meat and fish (raw and cooked)
• Dairy products (cheese, yoghurt, milk)
• Cooked food (including saucy or oily dishes)
• Eggs and eggshells
• Coffee grounds and tea leaves

Avoid

• Liquids in large quantities (water, oil) — they dilute the EM culture
• Mouldy food — the moulds compete with EM bacteria and can disrupt fermentation
• Large bones and hard seeds — these won’t break down within the bucket fermentation period

What to do if you don’t have a garden

If you live in an apartment and have no soil to bury the output, you have several options:

• Mix it into a large pot plant (1:4 ratio of Bokashi output to potting mix, leave for 2–4 weeks before planting)
• Take it to a community garden — many community gardens actively welcome Bokashi output
• Contact your neighbours with gardens — Bokashi output is valuable and many gardeners are happy to receive it
• Check whether your council’s FOGO bin accepts fermented Bokashi material

Signs your Bokashi is working

• A mild sour, pickled smell — this is normal and indicates healthy fermentation
• White, fluffy mould on the surface — this is part of the EM culture and is fine
• Liquid in the bottom — drain and use diluted as fertiliser

Signs that something is wrong

• Black or green mould — indicates too much oxygen entered the bucket. Remove the affected material and increase bran usage.
• Strong rotten smell — fermentation has failed. Empty, clean, and start again with fresh bran.

Looking to reduce your waste, live more sustainably, and finally understand composting? Check out our comprehensive e-book, which has everything you need to know here.

Frequently Asked Questions

Does Bokashi smell bad?

A successful Bokashi bucket smells mildly sour or pickled — similar to fermented food. It shouldn’t smell strongly rotten. Keep the lid tightly closed at all times except when adding food, and the smell should stay contained within the bucket.

How long does Bokashi bran last?

Bokashi bran has a shelf life of 6–12 months when stored in a cool, dry place away from direct sunlight. Expired bran may not contain active enough microorganisms to drive fermentation effectively.

Do I need two Bokashi buckets?

Two buckets is ideal. While one bucket is fermenting (sealed for 2–4 weeks), you continue adding to the second bucket. This maintains a continuous system without having to pause composting.

Can I compost Bokashi output directly in a garden bed?

Yes, but bury it rather than leaving it on the surface. The fermented material is quite acidic and can initially affect plant roots if applied directly. When buried 20–30cm deep and mixed with soil, it neutralises quickly and becomes a nutrient source within 2–4 weeks.