Bokashi
Method
Bokashi is a fermentation-based method for managing household food scraps before they are finished in soil or compost. It is useful for gardeners who want a compact, contained system with minimal odor when properly managed. The process creates pretreated organic matter rather than finished compost on its own.
How it works
Food scraps are layered in a sealed container with a dry inoculated material that supports fermentation. In the low-oxygen environment, microbes preserve and soften the scraps instead of fully decomposing them. Liquid may collect and needs to be drained if the system design allows it. After fermentation, the material is buried in soil or added to an active compost system to finish breaking down.
Details
Add food scraps in layers and press them down to remove air pockets before covering with the inoculated material. Keep the container closed between additions and avoid leaving scraps exposed at the surface. When the container is full, allow the contents to ferment undisturbed for a period before moving them to soil or compost. Bury the fermented material in a garden bed or mix it into a compost pile where it can complete decomposition.
Tips
A sour pickled smell is normal, but a rotten smell suggests too much air or excess moisture. Chop large scraps so they ferment more evenly. Keep a second finishing area ready because bokashi material still needs a final breakdown stage.
General guidance for US home gardens. For local guidance and any rules on composting, contact your Cooperative Extension office. Page updated Aug 4, 2026.