What is the main problem with bokashi composting?Updated 2 months ago

The main problem with Bokashi composting is that the fermented waste cannot be used directly as compost in the garden but must first be buried in soil or added to a traditional compost pile to finish decomposing. 

This additional step can be a drawback for individuals without access to outdoor space or a garden. 

Other challenges include:

Cost of Start-up and Maintenance: Bokashi composting requires the purchase of a specific Bokashi bin and Bokashi bran (inoculated with beneficial microbes), which represents an ongoing cost.

Management of Fermented Waste: After the fermentation process, the pre-compost needs to be handled carefully to avoid disturbing the anaerobic conditions it was created under. The fermented material might also have a strong odor that some people find unpleasant.

Need for Soil or a Garden: The fermented waste needs to be buried in soil to complete decomposition, which can be a significant limitation for people living in apartments or homes without gardens.

Learning Curve: Successfully managing a Bokashi system requires learning how to layer food waste with Bokashi bran effectively and understanding how to maintain the right conditions (e.g., minimizing air exposure, draining liquid regularly).

Liquid By-product Management: Bokashi composting produces a liquid by-product that needs to be drained regularly to avoid anaerobic conditions becoming too acidic. While this liquid can be used as a fertilizer or drain cleaner, managing it can be seen as an additional task.

Despite these challenges, many find Bokashi composting a valuable and efficient method for handling kitchen waste, especially for those with limited space or a desire to compost materials like meat and dairy, which can't be included in traditional composting systems.