Bokashi Bucket Fermenting and Waste Burial Photographs

Virtually anything organic or plant derived can be rapidly degraded and processed in a bokashi fermenting system. The pickling process takes about 7 days.

Food scraps and left-overs should be put into a fermenter layer after layer with a thin layer of bokashi culture mix between each layer. The system should be left tightly sealed to exclude oxygen for at least 7 days.

When the product is pickled or fully fermented, it is ready to be put into the soil. This involves mixing it well so that soil microbes can then finish off the process. When properly blended with soil and left alone it will rapidly degrade to a nutrient rich soil with an expanded population of microbes.

Gardeners love how quickly they can improve the soil and the plants put into a bokashi treated soil are vibrant and healthy. Repeated soil treatments will result in a good gain in organic content and a restoration of microbes that feed plants efficiently. Just wait 2 weeks before planting seedlings or tender new plants in enriched soil so that the microbes have time to establish the ideal conditions for growth.

Success in fermenting waste is easy. Microbes do the hard work quickly. Sprinkle culture mix on the waste, let it ferment, then mix with soil. The photographs on this page show the various steps in the process.

Bokashi Bucket Composting

Food Scraps with layer of culture mix

Sealing Bokashi Bucket

Sealing Bokashi Fermenter

Bokashi Bucket Composting end product

Food Scraps after fermenting

Bokashi bucket ready to bury

Fermented food waste ready to place in soil

Bokashi in Trench

Bokashi in Trench 1x1x3

Bokashi soil mixing

Mix bokashi with soil (snow on ground)

buried bokashi

Fermented food waste covered completely with 6 inches of soil (Early Winter)