Bokashi Fermentation: A Superior Alternative to Composting

For those seeking sustainable living, organic waste disposal is a crucial component. While composting has long been the preferred method, Bokashi fermentation offers several advantages in terms of ease of use, effectiveness, and environmental impact.

Key Factors Favouring Bokashi Fermentation:

1. Odour Elimination: Unlike composting, Bokashi fermentation eliminates foul odours by creating an anaerobic environment. This makes it a more pleasant and less intrusive process.
2. Reduced Carbon Dioxide Production: Bokashi fermentation significantly reduces carbon dioxide emissions, contributing to a more sustainable approach to waste disposal.
3. No Heat Loss: Unlike composting, Bokashi fermentation does not produce heat, ensuring that all energy is utilised effectively for the fermentation process.

Why Bokashi Fermentation Outperforms Composting

• Ease of Use: Bokashi fermentation is a simple and straightforward process that requires minimal effort.
• Efficiency: It breaks down organic waste quickly and effectively, producing valuable bio-fertiliser.
• Environmental Benefits: Reduces greenhouse gas emissions, eliminates odours, and improves soil health.

Key Steps in Bokashi Fermentation:

1. Prepare the Bokashi Bucket: Fill a bucket with layers of organic waste and sprinkle bokashi bran over each layer.
2. Seal the Bucket: Ensure the bucket is tightly sealed to prevent oxygen from entering.
3. Ferment: Allow the waste to ferment for 1-2 weeks.
4. Use the Bio-Pulp: The fermented waste, known as bio-pulp, can be added to your compost pile or buried directly in the garden.