Bokashi composting is based on the work of Dr Higa, who studied how different microorganisms can support soil. He saw that some groups of microbes work well together and help organic material break down in a steady and controlled way.
This led him to develop the idea of EM, which stands for Effective Microorganisms. EM is the name he gave to these mixed groups of helpful microbes. Bokashi composting uses this idea at home by adding a microbial starter to food waste inside a sealed bucket, where fermentation can begin safely. For households wanting to begin the process, our bokashi composting kit provides a simple way to set up the system.
The Role Of Bokashi Bran In Bokashi Composting Systems
Our bokashi bran introduces these microorganisms into the composting process. A dry base such as wheat bran is combined with molasses, water and a liquid culture containing the microbes. After the mix ferments and dries, it becomes a stable material that carries the microorganisms needed for fermentation.
When the bran is added to food waste, the microbes begin to ferment the scraps instead of allowing them to rot. This keeps odour low and makes it possible to manage food waste indoors throughout the year. After fermentation, the material is added to soil, where natural breakdown continues.
Scientific Background Behind EM And Bokashi Composting
Researchers have long recognised that soil contains both helpful and harmful microorganisms. Dr Higa identified combinations of microbes that work well together and observed how they could support soil that had been stressed by fertiliser use or repeated cropping. These microbial groups were later described as Effective Microorganisms.
Studies following his early work have shown that adding these mixed cultures to soil can support plant growth and improve soil conditions. Bokashi composting applies the same idea by using a controlled fermentation stage, which begins the breakdown of food waste before it is returned to the garden.
Key Features Of Bokashi Composting With Bokashi Bran
- Introduces microbial communities to food waste using bokashi bran
- Supports clean, low-odour fermentation in sealed containers
- Suitable for many types of kitchen scraps, including cooked food
- Creates a fermented material that integrates well into garden soil
- Helps reduce household waste sent to landfill
How Bokashi Composting Reflects Dr Higa’s Research
Dr Higa’s work highlighted how mixed microbial groups can support soil when allowed to establish naturally. Bokashi composting follows this approach by using fermentation as the first stage of breaking down food waste. Once the fermented material is buried, soil organisms continue the process, supporting structure and microbial diversity.
Benefits Of Using Bokashi Bran And EM Principles In The Home
- Allows food waste to be managed indoors in a controlled way
- Produces a material that supports soil structure when added to the garden
- Suitable for homes without outdoor compost bins
- Keeps odour low during the fermentation phase
- Supports soil life with partially processed organic matter
Additional Notes On EM Use In Bokashi Systems
Effective Microorganisms cannot replace wider soil and crop management practices, but they can support and enhance them when used correctly. Some bokashi systems may include small amounts of sodium percarbonate for equipment care, helping control algae and keeping buckets clean. The main role of the microbial starter remains focused on fermentation and preparing food waste for soil.
How Bokashi Composting Supports A Natural Waste Cycle
Bokashi composting connects household food waste back to the soil. With the help of bokashi bran, the process follows the same principles as EM by supporting microbial activity from the start. The final fermented material fits easily into soil systems and helps maintain a natural cycle.