Dr Jim Z Bokashi

Bokashi is an anaerobic fermentation process that uses specific microbes to break down organic matter in a sealed environment. Unlike traditional composting, which relies on oxygen and decomposition, Bokashi ferments your scraps, allowing you to process items like meat, dairy, and cooked foods that shouldn't go into a standard compost pile.

No, this product is an inoculant meant to ferment your kitchen scraps in a Bokashi bin first. Once the scraps have fermented for the recommended time, they should be buried in your soil or added to a compost pile to finish breaking down into nutrient-rich fertilizer.

You can use almost any kitchen scrap, including fruit and vegetable peels, coffee grounds, meat, fish, cheese, and small amounts of bread. Avoid adding liquids, large bones, or heavily moldy food, as these can disrupt the fermentation process.

Usage depends on how much food waste your household generates, but a 2 LB bag is generally sufficient for several months of regular kitchen composting. You only need to sprinkle a thin layer of the inoculant over each batch of scraps you add to your bin.

When done correctly in an airtight container, the process should have a mild, pleasant, and slightly tangy or pickled scent. If you notice a foul or putrid smell, it usually indicates that air is leaking into the bin or the moisture levels are too high.