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Bokashi Composting Guide

Thank you for participating in our Community Bucket Swap program.

This bucket allows you to ferment your food scraps at home so they can be returned to soil safely and cleanly. Bokashi is not traditional composting — it is more like pickling food scraps so they don’t rot or smell.

If used properly, the bucket should smell slightly sour or sweet — like pickles or cider vinegar.

If it smells rotten, something needs adjusting (see troubleshooting below).

How Bokashi Works (Simple Version)

Bokashi bran contains beneficial microorganisms.
When food scraps are layered with bran and kept sealed from air, the food ferments rather than decomposes.

Fermented food scraps:

  • Do not smell rotten
  • Do not attract pests
  • Break down quickly once added to soil

The key principles are:

  • Keep air out
  • Add enough bran
  • Avoid excess liquid

What Goes in the Bucket

YES — All food scraps:

  • Fruit and vegetables
  • Cooked food and leftovers
  • Rice, pasta, bread
  • Meat and fish
  • Dairy and Cheese
  • Eggshells
  • Coffee grounds and tea bags

NO:

  • Soups or large amounts of liquid
  • Cooking oil
  • Paper towels or napkins
  • Compostable packaging
  • Yard waste

Keep it food only.

How to Use the Bucket

Each time you add food:

  1. Chop large pieces into smaller chunks.
  2. Add a thin layer (about 1–2 inches).
  3. Sprinkle 1–2 tablespoons of bokashi bran.
  4. Press down firmly to remove air.

Important:
Air causes rot. Pressing down the food scraps matters.

Try to add food daily or every couple of days. Keep the lid closed between uses. Store the bucket indoors at room temperature.

Label Your Bucket

It’s helpful to know when your bokashi compost was started and when it filled up.  Please write on masking tape:

Start Date: __________
Fill Date: __________

When the bucket is full:

  1. Sprinkle an extra handful of bran on top.
  2. Close the lid tightly.
  3. Let it sit unopened for 2 weeks.
  4. Return it to the swap program (or use it at home, if you prefer)

What is Normal?

These are good signs:

  • Sour or pickled smell
  • White fuzzy mold (this is beneficial)
  • Food looks preserved rather than decomposed

What is Not Normal?

These signs mean air got in or not enough bran was used:

  • Rotten or putrid smell
  • Green or black mold

If this happens:

  • Add extra bran
  • Press down firmly
  • Close the lid tightly

If you are unsure and need some help, please contact us.

Tips for Success

  • Keep a small kitchen container and empty it every 1-3 days.
  • Avoid pouring liquids into the bucket.
  • If you are away, you can freeze scraps until you return.
  • Always press down after adding food.

What Happens Next?

When you return your fermented bucket, the contents will be used in one of our community composting projects. 

Within weeks, the food scraps begin transforming into living soil.

Your participation helps close the loop between kitchen and earth.