If you’ve ever stood in the kitchen holding a caddy of peelings and leftovers, you’ve probably wondered: Can I just bury this in the garden? The short answer is yes… but what happens next depends very much on whether it’s fresh food waste or food waste that’s been fermented using the Bokashi bin method.
Let’s dig into what’s really going on underground.
What Happens If I Just Bury Fresh Food Waste?
When you bury raw kitchen scraps straight into the soil, decomposition relies entirely on the existing soil life — bacteria, fungi, worms, and other microorganisms — to break it down aerobically (with oxygen).
In the first few days
Soil microbes get to work quickly, especially on soft materials like fruit and veg. However, as they break down the food, they use up nitrogen from the surrounding soil. This can cause a temporary “nitrogen drawdown”, meaning plants nearby may struggle if their roots are too close to the buried waste.
Smells and pests
If scraps are buried too shallowly, they can smell and attract rodents or foxes. Meat, dairy and cooked food are particularly risky when buried raw, as they decompose slowly and can become unpleasant before the soil ecosystem catches up.
Soil impact
Fresh food waste can initially create small anaerobic (low oxygen) pockets as it breaks down. In heavy clay soils especially, this can lead to slimy, smelly patches. Over time — usually 4–8 weeks depending on temperature and soil type — the material will break down and contribute organic matter, improving soil structure.
The bottom line
Yes, it works. But it’s slower, less predictable, and not ideal for all types of food waste.
What Happens If I Bury Bokashi-Fermented Food Waste?
Bokashi is different. Instead of rotting in the open air, food waste is first fermented in an airtight Bokashi bin using bran inoculated with beneficial microbes (often referred to as Effective Microorganisms).
This process is anaerobic fermentation, not decomposition.
Before it goes in the ground
After 10–14 days in the sealed bin, your scraps are “pickled” rather than rotten. They’ll look recognisable but smell slightly sweet-and-sour — a sign of lactic acid fermentation.
Importantly:
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Nitrogen is preserved rather than lost.
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Proteins and fibres are pre-broken down.
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Pathogenic microbes are largely suppressed.
Once buried
As soon as fermented waste is buried in soil, it transitions from fermentation to rapid soil-based decomposition.
Because it’s already been pre-digested by microbes:
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Soil organisms colonise it quickly
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It breaks down faster (often within 2–4 weeks)
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There’s less risk of attracting pests
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It doesn’t create the same nitrogen robbing effect
The lactic acid in the bokashi material initially lowers the pH in the immediate area, but this is temporary and quickly balanced by soil microbes.
Worm activity
Earthworms are often drawn to bokashi-treated soil once the initial acidity settles. In healthy soil, you’ll usually see strong biological activity around where it’s buried.
Key Differences at a Glance
| Fresh Food Waste | Bokashi-Fermented Waste |
|---|---|
| Decomposes slowly | Breaks down rapidly |
| Can smell if shallow | Minimal odour once buried |
| May attract pests | Much lower pest risk |
| Temporary nitrogen drawdown | Nutrients more readily available |
| Limited to veg scraps (ideally) | Can include meat, dairy, cooked food |
Which Is Better?
If you’re burying small amounts of raw veg peelings in a big garden bed, fresh burial can work just fine.
But if you want to:
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Bury larger quantities
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Include cooked food, meat or dairy
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Speed up soil improvement
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Reduce smells and pest risk
Then fermenting first using a Bokashi bin gives you far more control.
Think of it this way: burying fresh scraps is like asking your soil to cook a raw meal from scratch. Burying bokashi is like handing it a pre-prepared dish that just needs finishing.
A Practical Tip
Whichever method you use:
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Dig a trench at least 15–20 cm deep
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Mix soil back over thoroughly
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Leave 2–4 weeks before planting directly into that spot
Your soil life will do the rest.
If you’re serious about building living soil — especially in raised beds — bokashi fermentation can be a simple way to turn every scrap of food waste into a fast-track soil booster rather than a slow compost gamble.
