What Is Bokashi Composting and How Does It Work? (Complete NZ Guide)

Composting is one of the simplest ways to reduce household waste. But traditional composting is not always simple.

It needs space.
It needs turning.
It can smell.
And it usually rejects meat and dairy.

For many New Zealand households, especially urban homes, apartments, and small sections, that makes composting feel inconvenient.

That is where bokashi composting comes in.

Unlike traditional composting, bokashi is a fermentation system. It is compact, low-odour, and capable of handling almost all food waste, including meat and dairy.

In this complete guide, we will explain what bokashi composting is, how it works, what you can put in it, and whether it is suitable for NZ homes.

What Is Bokashi Composting?

Bokashi composting is a food waste fermentation system that uses beneficial microbes to pre-treat organic waste before it is buried in soil.

The method was popularised by Japanese microbiologist Teruo Higa in the 1980s through the development of Effective Microorganisms, often called EM.

Unlike traditional composting, which relies on oxygen and aerobic decomposition, bokashi works in an oxygen-free (anaerobic) environment.

The word “bokashi” loosely translates to “fermented organic matter.”

That word fermented is key.

Bokashi does not immediately turn food scraps into finished compost. Instead, it pickles them using microbes. The material is then buried in soil, where it completes the breakdown process.

Think of it as a two-stage system:

1. Fermentation in a sealed bucket
2. Soil integration in the garden

How Bokashi Composting Works

Step 1: Layering Food Waste and Bran

Food scraps are placed into an airtight bucket and sprinkled with bokashi bran. The bran is inoculated with beneficial microorganisms.

Each time you add waste, you compress it slightly to remove air pockets and add another thin layer of bran.

The lid is sealed tightly after each use.

Because the system is anaerobic, oxygen must be kept out.

Step 2: Anaerobic Fermentation

Inside the sealed bucket, microbes begin fermenting the waste.

This process:

• Produces acids
• Lowers pH
• Suppresses many harmful bacteria
• Prevents rot and strong odours

The material does not look like finished compost at this stage. It still resembles food scraps, but it will have a slightly sour, pickled smell rather than a rotten one.

Fermentation usually takes around 2–4 weeks once the bucket is full.

Step 3: Burial in Soil

After fermentation, the contents are buried in soil or added to a compost trench.

In New Zealand conditions, the material typically breaks down fully within a few weeks, depending on soil temperature and microbial activity.

Only after this soil stage does it become fully integrated into the garden ecosystem.

This final step is important and often misunderstood. Bokashi alone is not the finished compost. Soil biology completes the process.

What Can You Put in a Bokashi Bin?

One of the major advantages of bokashi composting is flexibility.

You can include:

• Fruit and vegetable scraps
• Cooked leftovers
• Bread and grains
• Dairy products
• Meat and fish
• Small bones
• Coffee grounds and tea leaves

Traditional compost systems often struggle with meat and dairy because they attract pests and produce strong odours. Bokashi’s sealed fermentation system prevents these issues.

What Should Not Go in a Bokashi System?

While bokashi is versatile, it is not unlimited.

Avoid:

• Large bones
• Excess liquids
• Large quantities of oil
• Chemicals or synthetic materials
• Diseased plants

Keeping inputs sensible ensures the microbial balance remains healthy.

Bokashi vs Traditional Composting

Here is a practical comparison:

Feature	Bokashi Composting	Traditional Composting
Oxygen	Anaerobic	Aerobic
Space Required	Small footprint	Larger bin or pile
Meat & Dairy	Yes	Usually avoided
Smell	Minimal when sealed	Can smell if unmanaged
Time to Soil Integration	Faster pre-processing	Slower breakdown

Traditional composting is excellent for garden waste and large volumes of green material.

Bokashi shines in kitchens and small households.

Many NZ homes benefit from using both.

Can Bokashi Be Used for Pet Waste?

Yes, but not in a standard kitchen bokashi system.

Specialised systems like the ENSO Pet Waste Composting Kit adapt fermentation for pet waste.

Important considerations:

• Pet waste compost should never be used on edible crops
• Soil burial is essential
• Dedicated systems are recommended

If you are exploring this option, see our detailed guide to composting dog waste safely and our ENSO review for NZ households.

Is Bokashi Suitable for New Zealand Homes?

For many NZ households, bokashi is particularly practical because:

• Urban sections are smaller
• Wildlife like rats can be an issue in open compost piles
• Winter temperatures can slow traditional composting
• Apartments need low-odour systems

Because bokashi fermentation happens inside a sealed container, it is not heavily affected by outdoor temperature during the first stage.

The soil burial stage performs well in most NZ climates, especially in milder regions.

Pros and Cons of Bokashi Composting

Pros

• Compact and space-efficient
• Handles meat and dairy
• Low odour
• Fast pre-processing
• Good for urban homes

Cons

• Requires soil burial stage
• Ongoing cost of bran
• Needs consistency
• Not suitable for liquid-heavy waste

Transparency matters. Bokashi is powerful, but it is not effortless magic. It requires participation.

Is Bokashi Worth It?

Bokashi composting is worth considering if:

• You have limited outdoor space
• You want to compost meat and dairy
• You want minimal odour
• You live in an urban NZ setting

It may not be ideal if:

• You generate very large volumes of green waste
• You have no soil access
• You prefer a completely hands-off system

For many households, bokashi acts as a bridge between the kitchen and the garden. It closes the loop in a practical way.

Frequently Asked Questions

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