Bokashi Composting Review: A Better Way to Scrap Your Scraps

Are you ready to learn about a simple composting method that is actually easy to stick with? You are not alone, friend!  In this Bokashi composting review, I’ll walk you through what it is, how it works, the good news, the bad news, and why this method of turning food waste into nutrient-rich compost might be worth your time. 

Bokashi Composting Review

Many of us start with traditional composting methods, like big outdoor piles or conventional compost bins, struggling to get actual compost. Most of us also realize they’re not always practical, especially for small spaces. That’s where the Bokashi system comes in. 

But First, What Is Bokashi Composting?

Bokashi composting is a fermentation process that uses effective microorganisms (like lactic acid bacteria, yeasts, and phototrophic bacteria) to break down your kitchen waste in an anaerobic process. Unlike a traditional compost pile, which relies on airflow and turning, bokashi happens in a sealed container called a bokashi bin.  

Instead of slowly decomposing into soil, the food scraps become fermented waste. The end product isn’t quite compost yet but it breaks down quickly once added to garden soil or a compost pile, creating rich soil full of life.

Filling the Bokashi Bin

​It’s a pretty simple and efficient process, really:

• Collect your kitchen waste, everything from veggie peels and leftovers to bread and even dairy products and meat (things that most people would avoid in a traditional compost heap). The bokashi kit I bought came with a smaller, cute scraps container for the kitchen counter.  
• Once the kitchen counter container is full, go ahead and add it to the bokashi bin. In my house, this happens about once a week. The scraps will go directly on top of the strainer in the bokashi bin.
• Sprinkle in about 3/4 to 1cup of bokashi bran on top of the scraps. The bran came with the kit I purchased. It is usually made from wheat bran inoculated with beneficial microbes.
• Press down the kitchen scraps into a tight layer of waste, seal it with an airtight lid, and let the fermentation process begin. Since it’s an anaerobic process, you need to be sure to press the waste down tightly. Be sure your lid is closed to keep oxygen out.

The Bokashi Process in Action

At the bottom of the bucket, liquid seeps out through the strainer as the scraps ferment. This is called bokashi tea or compost tea. Every few days, you can drain it through the handy spigot on the bucket. 

The tea can then be diluted into liquid feed for your garden plants or ornamental plants. It’s powerful stuff that is full of nutrients and microbes. My garden loves it!

After two to three weeks in the bin, you can bury the fermented food scraps right into your garden or can add them to a worm bin or worm farm. Within a few more weeks, you’ll have nutrient-rich compost that boosts soil fertility and builds soil structure, while feeding your plants. 

For me, this has been a composting game changer. It’s why I give the bokashi composting review an A+.

What Can Go Into a Bokashi Bin?

One of the best things I discovered while doing this bokashi composting review, is how flexible it is compared to a conventional compost heap. Feel free to toss in organic matter like:

• Fruit and veggie scraps
• Coffee grounds and filters
• Bread and grains
• Meat, fish, and dairy products
• Leftovers and fermented waste

The only catch is that you’ll want to chop things into smaller pieces to speed along the composting process and for faster fermentation.  Don’t add things like large bones or anything with lots of liquid.  

My Bokashi Composting Review

I’ll admit, I was a little skeptical when I bought my first bin. I was surprised though when it arrived and it fit perfectly into the corner of my kitchen, just steps away from my garden, which made it super easy to use the diluted tea to fertilize the garden.  

The airtight lid snapped on easily, and I was surprised at how little smell there was during the bokashi fermentation. Honestly, I was worried that I would mess up the balance of bran or that it would run out quickly, but I found both to be untrue. Using the bokashi bin was very forgiving and gave me a solid plan on composting my food scraps.

What About the Smell?

I’m sure at some point while reading this bokashi composting review you have wondered, does it stink? In my experience, the bokashi process doesn’t smell bad at all when done right. 

Instead of rotting odors, it smells more like fermented food scraps, kind of tangy, like pickles. If it starts smelling putrid, something’s off, like too much moisture, not enough bokashi bran, or a lid that isn’t sealing properly.  

Preventing Bad Odors in a Bokashi Bin

For this bokashi composting review, it wouldn’t be fair if I didn’t tell you that failing to drain the liquid every few days can lead to bad smells.  Using the correct amount of bran is key also. Even if things do get stinky, you don’t smell them unless you open the bokashi bin or when you drain the liquid into the cup.  

Both my bokashi bin and scrap container sit right in my kitchen with no odor problems at all.  Compared to a traditional compost pile that can smell downright gross when soggy, the bokashi smell was mild and totally manageable indoors.

Dealing With Bokashi Tea

Every few days, I’d drain off some of the bokashi tea from the bottom of the bucket. This stuff is concentrated! You’ll want to dilute it with plenty of water before pouring it on garden plants. 

Think of it as a quick plant food or liquid feed that you can use every few days, heavily diluted. I tried it on both my veggies and ornamental plants, and the results were great. Lush growth, greener leaves, and what looked like improved soil fertility.

Just don’t forget about it. If you leave the bokashi tea sitting in the bin too long, it can go foul.

Comparing Bokashi to Traditional Composting Methods

So how does bokashi stack up against different composting methods?

• Traditional compost bins or piles: Great if you have space outdoors, but they require turning, balancing carbon/nitrogen. Most folks avoid meat and dairy because of smells and pests but it can be done.
• Worm bin or worm farm: Excellent for small space composting, but worms can’t handle citrus, onions, or lots of cooked food.  Takes a little knowledge to set up, but a reward of worm castings, if done correctly.
• Green cone digesters: Designed to compost all food waste but doesn’t make compost you can use for the garden.  So, that’s a no-go for me.
• Bokashi system: Handles almost all organic waste with an anaerobic process, including tricky stuff like meat and dairy. Fast, compact, and low-odor. Great for small spaces with practical gardening uses, like bokashi tea and fermented waste to feed your soil.

For me and this bokashi composting review, bokashi was the clear winner for an indoor small bin setup. It quickly creates a system of useable nutrients for the garden.

Bokashi Composting Review: The Benefits

Here’s what I loved:

• Works in small spaces (apartments, urban areas, even kitchen & bathroom corners).
• Accepts a wider range of kitchen scraps than other systems.
• Produces bokashi tea and eventually nutrient-rich compost.
• Helps reduce greenhouse gas emissions compared to sending food waste to landfills.
• Keeps your carbon footprint lower.
• Less extra work if you are used to turning a traditional compost pile.

Plus, it feels satisfying to know that even your fermented waste is being transformed into something useful for your garden soil.

Bokashi Composting Review: The Drawbacks

Of course, there are downsides:

• You’ll either need a second bin to finish the composting process or you’ll have to dig a trench in the garden and bury the end product, which is what I opted for. Not really a downside in my opinion, but perhaps for some.
• It’s not exactly “finished” compost right out of the bokashi bin. It still needs time in soil to fully decompose.
• You need a steady supply of bokashi bran, which can feel like an ongoing expense compared to a traditional compost heap.
• If you’re not careful, too much liquid at the bottom of the bucket can get messy and stinky. Drain it every couple of days.
• A Bokashi bin is around 5 gallons.  If you need compost on a larger scale this is not the way to go.  In that case a large 3x3x3 cubic foot pile, using the hot composting method might be a better choice for you. 

My Results: The Good, the Bad, and the Extra Work

After a few months of using my bokashi compost bins, here’s the scoop on my bokashi composting review:

• Good news: My garden plants loved the liquid feed and fermented waste. The end product mixed into my garden soil turned into rich soil in just a few weeks. The whole process was super easy.
• Worst part: Forgetting about draining the tea every couple days.  To be honest, this got pretty stinky so make sure you take the bin outside to drain the liquid. 
• Extra work: This was not a big deal at all, but you will need to dig a small trench into your garden beds to put your bokashi bin fermented goods.

Final Thoughts on My Bokashi Composting Review

If you live in an urban area, have small spaces, or have struggled with consistently composting organic matter, I think bokashi is 100% worth trying.

It may take some getting used to though. Managing the airtight lid, getting into the bokashi routine, layering scraps with bokashi bran, and finding a spot for your fermented food scraps is something you’ll have to think about.  

The payoff is huge though. You’ll have less organic waste, more nutrient-rich compost, and a lower carbon footprint.  At the end of the day, I’d say bokashi is one of the most practical  composting methods.

So, if you’re ready to turn kitchen scraps into rich soil and boost your soil fertility, give bokashi a try. For me personally, I am always looking for a fast way to compost organic matter. Bokashi for the win!

If you’d like to learn more about composting, check out our library of all things composting! You can also check out Bokashi Living to shop all things Bokashi.

Happy Homesteading & Composting,

Jenny @ The GrahamStead Family Farm

Jenny and her family have been homesteading for over 20 years. They are currently farming on their 10-acre Florida farm, which they built from the ground up 10 years ago, growing 100% of their meat and some of their vegetables.

From their small herd of Aberdeen Angus cattle, pastured poultry, sheep, and seasonal pigs, they are able to raise enough meat for the family while selling extra to the community. They are dedicated to sustainable practices like making compost, seed saving, and processing much of their garden and animal harvests at home. You can find Jenny wandering through her garden, making herbal tinctures, making bone broth, and one of Jenny’s favorite hobbies, tanning all types of hides!