If you’re like me, you want to do your part to help the environment but don’t have the space for a big compost pile in your backyard. I rent a smaller home, so I have to be mindful of how I use my outdoor space.
That’s why the SCD All-Seasons Indoor Composter caught my eye. It’s compact, easy to use, and doesn’t require a lot of space. Plus, it uses Bokashi composting material, which means you can compost small pieces of meat and dairy as well.
I was really excited to try out this All-Seasons Indoor Composter, and I have to say, I was not disappointed. It was easy to set up and use, and the Bokashi composting material (a mix of bran and probiotic microorganisms that speeds up the process) worked like a charm.
So, are you ready to get started with Bokashi composting? If you are, you’ll be pleased to enjoy the benefits of odorless, effortless, and fertilizer-rich compost while minimizing your waste footprint. Not to mention, you can use it indoors, so it’s perfect for small spaces year-round.
So here’s what you need to know so that you, too, can start Bokashi composting in your home:
What Is Bokashi Composting?
Bokashi composting is a Japanese method of fermenting organic matter to create compost. The process uses anaerobic fermentation, which means that it doesn’t require oxygen to break down the material. This is why Bokashi composting doesn’t produce the same bad odor that regular composting can.
Bokashi composting is different from traditional composting in a few ways. First, because it doesn’t require oxygen, you can do the entire composting process indoors.
Second, the process is accelerated by adding Bokashi bran, which is a mix of microorganisms that breaks down the matter. These microorganisms accelerate the fermentation process and turn the matter into compost between two to four weeks.
And third, you can compost meat and dairy with Bokashi, which is not possible with traditional composting. This is because the fermentation process breaks down the proteins and fats in these items, so they won’t rot or attract pests.
What is the SCD All-Seasons Indoor Composter?
The SCD All-Seasons Indoor Composter is a compact and easy-to-use Bokashi composting system. It’s perfect for small spaces and can be used indoors, so it’s great for year-round composting.
The SCD All-Seasons Indoor Composter comes with everything you need to get started, including:
- A 5-gallon composting bucket with a lid and spigot
- A 2-pound bag of SCD Bokashi Bran
- An SCD instruction booklet
- A breathable plastic liner for the bottom of the bin
To use the SCD All-Seasons Indoor Composter, simply add your food scraps to the bucket and sprinkle them with Bokashi bran. seal the lid tightly, and store the bucket in a
The composter is designed for small spaces and is really easy to use. You just add your organic waste to the bin, close the lid, and wait for it to decompose. Plus, because it doesn’t require oxygen, you can do the entire process indoors without any smells or messes.
My First Impressions of the SCD All Seasons Indoor Composter Starter Kit
The SCD Indoor Composter Kit was really easy to set up. I just followed the instructions in the booklet, and within minutes, I was ready to start composting.
The bucket is the perfect size for a small space like mine, and I love that it has a spigot so that I can easily drain any excess liquid. The breathable liner is also great because it allows you to separate your food material from the compost tea that develops during the fermentation process.
I was really excited to start using the Bokashi composting method because it means I can compost meat and dairy, which is not possible with regular composting. I’m also looking forward to using the compost tea as a fertilizer for my plants.
Setting Up the Compost Bin
It takes less than a minute to get your All Seasons Indoor Composter set up. Place the plastic liner into the bucket and everything is ready to go! Some people start out by lining the bottom with small pieces of paper towels or thin cardboard. This helps because you’ll be sprinkling the bokashi bran over your kitchen scraps, and it will fall to the bottom of the bin.
The paper towel liner allows you to easily prevent the bokashi or feed scraps from clogging the breathable holes. However, I decided to skip putting down a lining because the liner seemed well-made enough that any small bits would fall right through instead of clogging the bin.
To start, I put in a few banana peels, some eggshells, and a couple of coffee grounds. I used my kitchen shears to cut produce into smaller pieces to help ensure a quicker and more even composting process. I then sprinkled a handful of the bokashi bran over top and sealed the lid tightly.
The Composting Process
Now that you’ve started your indoor composter, simply add new produce scraps to the container as needed. You can store the bin on your tabletop, next to your garbage and recycling, or anywhere else where it’s out of the way but still accessible.
Remember to sprinkle bokashi bran over your kitchen scraps each time, and make sure the lid is sealed tight so that no oxygen can get in. The anaerobic fermentation process will start immediately, and you’ll see liquid (compost tea) accumulating at the bottom of the bin.
Draining the Compost Tea
As your food scraps decompose, they’ll release a liquid called compost tea. This nutrient-rich tea is great for watering plants or can be used as a natural fertilizer.
To drain the compost tea, simply open the spigot at the bottom of the bucket and let the liquid drain into a bowl or container. Be sure to close the spigot when you’re finished so that no liquid escapes. You can then dilute the tea with water and use it right away, or store it in a covered container for later use.
It’s important to regularly drain the compost tea to prevent odors and fruit flies. If you notice any smells coming from the bin, it means the anaerobic fermentation process has been interrupted and you need to add more bokashi bran. Another way you can help encourage anaerobic fermentation is by placing a plate over the top of your produce. This helps reduce surface areas that are exposed to oxygen.
The fermentation process will continue until all of the food scraps have been broken down and turned into compost. This took about 2 weeks. When your bin is full, simply stop adding new scraps and allow the remaining material to finish fermenting.
Burying the Compost
When your compost bucket is full, it’s time to bury the material. This final step is important because it allows the compost to continue decomposing while preventing odors. My first bucket had a smell to it, and I kept it in the garage to make sure it didn’t permeate my home. Next time I’ll use more bokashi to help with the smell, but overall it wasn’t too bad.
To bury your compost, simply dig a hole in your backyard (I made mine about 1 foot deep), and then empty the contents of your bin into the hole. Cover the material with soil, and then water it well. I’m currently filling up an empty flower bed with the remnants so that it will have fertile soil for bushes by the next growing season and I think it’s a perfect way to use the compost in a smaller home.
Is the SCD All Seasons Indoor Composter Starter Kit Worth It?
Overall, I really enjoyed the All Seasons Indoor Composter system. It’s the perfect solution for small-space composting, and I love that it can handle small meat and dairy scraps as well. The bokashi bran is a continued expense, but you don’t need to use very much of it each time you add scraps to the bin.
The size is good enough for two people to compost their scraps for about 2 weeks before it fills up. So the timing is perfect for me to just do a big compost bury shortly after the container is full.
The biggest challenge I had with the composter was the lid. It seals very well which is essential for the anaerobic process, but it may be sealed a bit too well for me. It took a bit of effort to pull it off, which wasn’t convenient considering I through food scraps out regularly.
I think a better approach may be gathering produce in a mixing bowl throughout the day and placing it in the fridge to keep pests away. Then, at the end of the day, add everything to the composter at once and seal it up until morning.
The value of this product is fantastic. It’s a reasonable investment that is much more accessible and affordable than maintaining a traditional compost bin or pile. Plus it’s easy to use and doesn’t require a lot of space. I would recommend the All Seasons Indoor Composter Starter Kit to anyone who is looking for an easy and convenient way to compost their food scraps no matter what time of year it is or what kind of home you have.
FAQs: Bokashi Composting Kit
What to consider when buying a Bokashi bucket?
When you’re ready to buy a Bokashi bucket, there are a few things you’ll want to consider. First, think about the size of the unit. If you have a large family or generate a lot of food waste, you’ll need a larger bin. Second, consider where you’ll be storing the bucket. Some models come with lids that seal tightly, while others have vents to allow excess moisture to escape.
If you’re worried about odors, choose a model with a tight-fitting lid. Finally, think about the price. Bokashi buckets range in price from $30 to $300, so choose the option that fits your budget.
What are the benefits of Bokashi vs traditional compost?
Bokashi has a few advantages over traditional composting. First, it doesn’t require as much space. You can store a Bokashi bin indoors, which is perfect for small apartments or homes. Second, Bokashi breaks down meat and dairy scraps, which traditional composting methods cannot handle. And finally, Bokashi is incredibly efficient. The fermentation process breaks down food scraps quickly, so you can bury your compost and add new scraps to the bin right away.
Where did Bokashi come from?
Bokashi is a Japanese word that means “fermented organic matter.” The Bokashi method was invented in Japan by Dr. Teuro Higa in the 1980s and has been gaining popularity in the United States in recent years.
The method involves layering kitchen scraps (produce and small meat and dairy scraps) with a Bokashi inoculant. This is done in a special bucket that has been designed for this process. The inoculant is typically a mixture of wheat germ, wheat bran, or sawdust with molasses and effective microorganisms (EM). The bran and molasses combination serves as food for the microorganisms, which are the same natural microorganisms found in soil.
How long does bokashi composting take?
Bokashi composting takes about two weeks. During this time, the food scraps will ferment and break down. This depends on the temperature and how much you add to the bin. You can speed up the process by adding more food scraps or by placing the bin in a warm location.
Once the fermentation process is complete, you can bury your Bokashi compost in a traditional compost pile or bin. The microorganisms will continue to break down the organic matter, resulting in nutrient-rich soil.
Does Bokashi smell bad?
Bokashi should not smell bad. If your Bokashi bin smells bad, it’s likely that it wasn’t sealed properly or that you’re using too much of the bran inoculant. Make sure to seal your bin tightly and only use the amount of bran recommended by the manufacturer.
How to clean compost bin
There’s no need to sterilize your Bokashi bin between uses. However, you should empty it out and rinse it well every few batches to prevent odors. To do this, simply remove the fermented compost from the bin and add it to your traditional compost pile or bin. Then, rinse out the Bokashi bin with water and allow it to dry completely before adding new food scraps.
The Bottom Line
I’m always looking for ways in which I can make a small difference in my lifestyle that improves both my wellness and the world. It doesn’t take large leaps to make a difference, even the smallest changes add up. Bokashi composting is an easy and effective way to reduce your food waste, which is why I highly recommend it. Not only will you be reducing your environmental impact, but you’ll also be creating nutrient-rich soil for your garden. Give it a try!