Bokashi is a composting method used to create organic fertilisers from kitchen waste. Bokashi is a Japanese term that means "fermented compost". Composting is the natural, slow decomposition of organic material including plant and animal matter into a stable form of humus rich in nutrients that may be safely applied to gardens without further treatment.

When bokashi fermentation occurs, the initial stages involve aerobic respiration where the microorganisms break down the cellulose and hemicellulose components of plant based materials. These carbohydrates are then fermented into lactic acid, carbon dioxide, water and heat. After several days of this process, the microorganism population decreases and the temperature rises.

At this point, the microorganisms enter anaerobic phase of digestion. This final step converts remaining complex molecules into small molecular weight compounds such as ammonia, methane gas and biodegradable solids that are ready to be turned back into healthy soil. This process takes place at temperatures between 20°C - 50°C depending on factors such as the quality of the raw materials being composted. Once the microbial activity slows enough, the process ends and the organic materials settle to the bottom of the container.

The resulting mixture is odourless, safe to apply directly to the garden, and contains many nutritional benefits.

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