Bokashi is a Japanese term meaning ‘fermented organic matter’. It is often referred to as a type of ‘composting’ but it is actually a anaerobic fermentation process, resulting in a much different end product than that produced via composting. Many people like bokashi because it is very easy, and generally odour-free. All that is needed is a bucket (with lid), some special bokashi mix, and of course some organic waste.

Load the organic waste into the bucket, add some bokashi mix. When the bucket is full, it is sealed shut and set aside for ten to twelve days. Every other day during that time, the leachate that is an inevitable by-product of anaerobic composting needs to be drawn off. That’s the only care required. When the bucket is opened, the contents, though recognizable, are thoroughly pickled. At this stage, the “pre-compost” as known can be buried in a shallow spot in the garden.