Let’s talk about that shiny new bokashi bin sitting quietly in the corner of your flat.
You bought it with the best intentions. You wanted to compost. Be a little greener. Cut down on the guilt that hits when throwing away leftovers.
And at first, it felt good. You tossed your scraps in, sprinkled the bran, sealed the lid like a pro.
But then it got full. And smelt… odd. Suddenly there was bokashi juice leaking under the sink — and no garden in sight. You found yourself Googling “what to do with bokashi when you have no yard” at 11pm and wondering why you started.
You’re not alone.
Many people stop here — quietly, guiltily, with a bucket of regret. But bokashi composting in a flat isn’t a lost cause. It just takes a few clever tweaks. Let’s walk through the common sticking points — and what to do when the bin gets heavy, metaphorically or otherwise.
Here’s the big hurdle. Your bin is full. The microbes have done their part. But you? You’re in a third-floor flat with no patch of soil, not even a pot plant to help.
This is where most people stall. Not because bokashi doesn’t work — but because the next step isn’t obvious.
Options? Plenty.
The key? Have a plan before the bin is full. No backyard required.
Here’s the rule: good bokashi smells sour — like vinegar or pickles. Not like rubbish.
If it drifts towards bad-breath-in-a-bucket, something’s off. Usually too much moisture, not enough bran, or scraps that were too chunky.
The fix:
Still nervous? Place charcoal or bicarb nearby to absorb odours, or spritz the cabinet with EM spray.
As bokashi trainer Craig Lucas puts it:
“Bad smell? Your microbes are outnumbered. Rebalance the battlefield.”
No panic needed — just course-correct.
If your kitchen is the size of a yoga mat, you’re probably wondering where this extra bin belongs.
Truth: bokashi doesn’t need a shed — just a spot. Somewhere cool, shaded, and out of sight.
Ideas:
Some people get creative. One painted hers matte black and put a plant on top. Another hid it behind the recycling bin. One woman even named hers Gloria and kept it next to the espresso machine. Apparently, “no one asks questions.”
Stackable bins work well too. Or share the system with a flatmate — one bin, two people, faster turnover, and half the hassle.
Every few days, your bokashi bin releases a dark liquid known as bokashi tea. It’s microbial gold — but it doesn’t smell like it.
Here’s how to use it:
What not to do? Let it build up in the bin. That’s when the smells start and the microbes lose balance.
Bokashi tea isn’t a nuisance — it’s a bonus.
Yes. Bokashi is the rebel of the compost world — built for scraps that ordinary compost can’t handle.
Meat, bones, cheese, cooked rice, leftover pizza… it’s all fair game.
The trick is balance. Chop scraps small, add bran generously, and layer them like a lasagne. For greasy or saucy foods, add shredded cardboard or paper towel to soak up moisture.
Soil ecologist Lorraine Kotze explains:
“This is what bokashi was made for — the hard stuff your worm farm can’t stomach.”
So go on — clean out that fridge. Bokashi can take it.
Let’s be honest — some weeks, even sorting recycling feels like too much. You’re working, cleaning, parenting, surviving. Adding “ferment my food scraps” seems ridiculous.
But bokashi isn’t needy. No turning. No stirring. No daily effort. Just toss scraps in, sprinkle bran, close the lid. Drain once a week. That’s it.
Try syncing it with habits you already have:
And if you miss a step? No guilt. Composting isn’t perfection — it’s persistence.
Composting doesn’t need to be rustic, rural, or romantic. It can be urban. Quiet. Low-key.
It can sit next to your toaster or hide under your gym bag.
Bokashi is one of the most space-efficient, smell-resistant, and low-maintenance composting systems out there — but only if you give it a chance to fit your lifestyle.
So if your first bin didn’t go perfectly — good. You’ve learnt something. Adjust, adapt, and try again.
Because progress isn’t always pretty. Sometimes, it’s fermented.
