Bokashi is a fermentation method, not a composting method. It uses a sealed bucket and a special bran inoculated with beneficial microbes to pickle kitchen scraps over 2-3 weeks. The result is not yet compost; it must be buried in soil or added to a regular compost system to finish breaking down. But it handles food waste apartment composting normally cannot.

This guide explains how bokashi fits into a small kitchen, what it does well, and where its limits sit.

Apartment-friendlySetup: 30 minutesYear-round

Why bokashi suits apartments

Worm bins struggle with cooked food, meat, dairy and oily scraps. Bokashi handles all of these without smell or pests because the bucket is sealed and the contents are fermented rather than rotted.

The kit

  • Two sealed buckets with spigots at the bottom (commercially available, $30-$60).
  • Bokashi bran (a sawdust or bran impregnated with effective microorganisms), $15-$25 per bag.
  • A small scoop or spoon.

The workflow

  1. Add 3-5 cm of food scraps to the bucket.
  2. Sprinkle a handful of bokashi bran over the top.
  3. Press down firmly to remove air.
  4. Close the lid.
  5. Repeat over 1-2 weeks until the bucket is full.
  6. Let the full bucket sit sealed for another 2 weeks to finish fermenting.
  7. Drain liquid through the spigot every few days (diluted 1:100, it makes a strong liquid feed).
  8. After fermentation, bury the contents 15-20 cm deep in soil, or add to a regular compost bin.

What goes in

  • All fruit and vegetable scraps.
  • Cooked food, including grains, pasta, rice.
  • Meat and fish (cooked or raw, in moderation).
  • Dairy (small amounts).
  • Tea leaves and coffee grounds.
  • Eggshells.

Avoid:

  • Large bones (won’t break down).
  • Liquids beyond drained scraps.
  • Mouldy food (the existing mould interferes with the EM bacteria).

Smell and signs

Properly fermented bokashi smells sweet-sour, like pickles or yeasty bread. A foul, putrid smell means anaerobic decay rather than fermentation; usually too much liquid not drained, or the bran was insufficient. Discard and restart.

After fermentation

Buried in garden soil, fermented bokashi breaks down within 2-4 weeks, faster in warm weather. The soil immediately above the buried material becomes rich in nutrients. Plants growing nearby benefit substantially.

If you don’t have garden space, add the fermented contents to a regular outdoor compost bin where they accelerate decomposition.

Bokashi tea

The liquid drained from the spigot is rich in nutrients and microbes. Dilute 1:100 with water and use as a soil drench around houseplants and garden plants. Strong stuff; use sparingly.

Further reading

Two authoritative resources we recommend if you want to go deeper on this topic:

Frequently asked questions

Yes. The sealed bucket prevents smell. A faint pickle-y smell escapes briefly when you open the lid, but it dissipates quickly.
Yes, but you need somewhere to bury the fermented material. Community gardens, friends with gardens, or a worm bin can all accept bokashi to finish breaking down.
Once opened, a bag lasts 1-2 months for a two-person household. Sealed bags keep for 6+ months.
Yes, with effective microorganism (EM-1) concentrate, bran or sawdust, and a fermentation period. Possible but more work than buying.
Usually too much liquid (not drained often enough) or not enough bran. Restart with fresh ingredients and check that scraps are pressed down firmly.
Jay Sharma
Written by

Jay Sharma

Jay Sharma edits Farmora Living. He grew up around a working kitchen garden and has spent the last several years testing equipment, growing methods, and small-space food setups in his own courtyard and rooftop plot before writing about them here. His pieces lean on what a first or second year of practical growing actually looks like, on tool reviews grounded in real seasons of use, and on the small shortcuts and honest mistakes that only surface after you have done the work yourself.

105 guides published Contributor since 2021 Updated regularly

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