Is bokashi better than composting?Updated 2 months ago
Bokashi composting and traditional composting are both effective methods of recycling organic waste, but they have different advantages and are better suited to different circumstances, rather than one being outright better than the other.
Bokashi Composting:
Pros:
- Can be done indoors and requires less space, making it suitable for urban or apartment living.
- Faster process, usually taking about 2 weeks for the fermentation process to complete, plus a few weeks for the pre-compost to integrate into the soil.
- Can process meat and dairy products, which traditional composting cannot.
- Produces a nutrient-rich juice that can be used as a liquid fertilizer or a natural drain cleaner.
Cons:
- Requires the purchase of Bokashi bran.
- The fermented waste needs to be buried in soil or added to a traditional compost bin to complete the decomposition process.
- Some might find the process, which involves handling fermented waste, less appealing.
Traditional Composting:
Pros:
- Can handle a larger volume of waste.
- Produces compost that can be used directly in the garden without needing to be buried first.
- Does not require the purchase of additional materials like Bokashi bran.
Cons:
- Generally takes longer, often several months, to produce usable compost.
- Cannot process meat or dairy products.
- Requires outdoor space, making it less suitable for people living in apartments or with limited outdoor areas.
- More sensitive to balance (greens, browns, moisture, and air), which can affect the speed and quality of the composting process.
In summary, whether Bokashi composting is better than traditional composting depends on your specific needs, including the types of waste you generate, the space you have available, and how quickly you want to process your organic waste.
Bokashi is often seen as more convenient for indoor use and for handling a broader range of food waste, while traditional composting is favored for outdoor settings and larger volumes of waste.