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Best Materials for Bokashi Composting

What goes in, what stays out, and how to layer them for odor-free fermentation.

Materials That Ferment Well

Bokashi is unique because it accepts almost any organic waste — including meat, dairy, and cooked food — thanks to the anaerobic fermentation process. Here are my top picks:

Kitchen Scraps (All Types)

Fruit peels, vegetable trimmings, leftover grains, bread, pasta. Chop into small pieces for faster fermentation.

Meat and Fish

Bokashi handles these better than any other composting method. Small bones are fine; large bones should be removed.

Dairy Products

Cheese rinds, yogurt cups, butter wrappers (rinse first). Ferments quickly with EM-1 treatment.

Tea Bags and Coffee Grounds

Remove staples from tea bags. Coffee grounds add nitrogen that boosts fermentation speed.

Eggshells (Crushed)

Add calcium to the mix. Crush into small pieces before adding.

Flower Trimmings

Fresh cut flowers, herb stems, and garden waste all ferment well in bokashi buckets.

Materials to Avoid

  • Oily or greasy foods: Excess oil can create anaerobic pockets that smell bad. Wipe pans clean before composting.
  • Pet waste (dog/cat): Contains pathogens not killed by bokashi fermentation. Save for hot compost instead.
  • Diseased plants: Bokashi does not reach temperatures high enough to kill plant pathogens or weed seeds.
  • Large woody stems: Take months to ferment. Chop into 1-inch pieces or skip them entirely.

Note: Unlike hot composting, bokashi does not sanitize waste. Do not use it for diseased plant material or pet feces.

Layering Guide

  1. Add a layer of kitchen scraps (about 3-4 inches deep)
  2. Sprinkle EM-1 bran or liquid EM-1 over the top
  3. Press down firmly to remove air pockets
  4. Close the lid tightly — no oxygen should get in

The key is pressing out all air. Bokashi bacteria are anaerobic, meaning they work without oxygen. Any trapped air will cause mold and odor.

EM-1 Ratio Rules

For every 5 liters of waste added to your bucket, use approximately:

  • 1 tablespoon of EM-1 bran (if using dry inoculant)
  • Or 1 teaspoon of liquid EM-1 diluted in water

If you notice a foul smell, add more EM-1 next time. A healthy bokashi bucket should smell tangy and sour — like pickles or yogurt.