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Bokashi composting and traditional composting differ primarily in process and requirements. Bokashi uses anaerobic fermentation in airtight containers with a special microbial bran, allowing it to handle diverse kitchen waste, including meat and dairy, and produces a pre-compost and liquid fertilizer within weeks. In contrast, traditional composting relies on aerobic decomposition, requiring regular turning of a layered pile of green and brown materials over several months, and it typically excludes meat and dairy due to odor and pest issues. Bokashi is more compact and low-maintenance, suitable for urban settings, while traditional composting is space-intensive and demands more effort but yields a finished, soil-like compost directly usable as a soil amendment.
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This reply was modified 6 months, 2 weeks ago by
Elle Reed.