The Bokashi method, developed by Dr. Teruo Higa in Japan in the 1980s, means “fermented organic matter.” Unlike traditional composting, Bokashi relies on anaerobic fermentation with beneficial microbes—such as lactic acid bacteria, yeasts, and photosynthetic bacteria—to break down food waste, manures, and plant matter in a sealed, oxygen‑free environment.

 

This process produces nutrient‑rich compost in a fraction of the time of conventional piles and safely handles challenging scraps like meats, dairy, and oils. It reduces pathogens, preserves beneficial organisms, and prevents valuable nutrients from escaping into the air.