How To Start Bokashi Composting on a Small Balcony: The Simplest, No-Fuss Method

If you live in an apartment or small home and have dreamed of composting your kitchen waste, the Bokashi composting method is a worthwhile consideration. It offers a clean, compact, and smell-free solution that’s ideal for balconies and indoor corners. Even better, you can do it without turning, burying, or needing access to soil.

In this step-by-step guide, we’ll take you through the process of getting started with Bokashi composting using cocopeat to turn daily food scraps into a plant-nourishing growing medium, right from your balcony.

Check out our blog post on how to choose the right compost bin for your balcony.

Why Bokashi composting works for small spaces

Traditional composting often involves open piles, ample outdoor space, and regular turning, which is not practical for most apartment dwellers. Bokashi composting, on the other hand, ferments food waste in airtight containers using beneficial microbes.

When combined with cocopeat—a clean, natural material made from coconut husk—it becomes even more suitable for small balconies: The combination of cocopeat and Bokashi bran absorbs moisture and odours, balances the compost pile naturally, eliminates the need for soil or open ground, and the result is a ready-to-pot material that can be used directly in planters. 

What you’ll need to get started

While you can buy Bokashi composting kits, including the bins and bran, you can also start your composting with just a few basic items:

• Two airtight bins with lids (around 20–25L each). When using cocopeat, a netted lid is preferred to allow aeration. If you’re making your DIY bins, drill small holes into the lid and cover with a mesh or net to prevent insects from getting into the bin. 
• Bokashi bran, available online or at garden stores
• Cocopeat (also called coir pith), loose or block form
• Your daily kitchen waste: peels, leftovers, cooked food, dairy, even meat
• A shaded balcony corner or an indoor spot to store the bin

Step-by-step: Bokashi composting with cocopeat

1. Prepare your bin

Start with a clean plastic bin or bucket that seals tightly. Preferably get ones with a tap or install a tap at the bottom to drain leachate (the fermented liquid that collects at the bottom).  

2. Add the first layer of cocopeat

Spread 1–2 inches of moist cocopeat at the bottom. This helps absorb early moisture and prevents odour from the start.

3. Add kitchen waste

Each day, collect food scraps—chopped into smaller pieces if possible—and add them to the bin.

4. Sprinkle bokashi bran

After every layer of waste, sprinkle 1–2 tablespoons of Bokashi bran. This introduces the microbes needed to ferment the waste.

5. Add cocopeat again

Top the bran and waste with a light layer of cocopeat. This keeps the system balanced and prevents smells or pests.

6. Press and seal

Use a spatula or spoon to press down the contents gently to remove air pockets. Then seal the lid tightly. Bokashi composting is an anaerobic process, so keeping air out is essential.

Repeat steps 3–6 daily until the bin is full. Always layer in the following order: waste → Bokashi bran → coco peat.

Don’t waste the leachate — Use it as a plant tonic

When you open the tap of your Bokashi bin, you’ll notice a dark, funky-smelling liquid draining from the bottom. This is Bokashi leachate, also known as Bokashi tea. It’s packed with beneficial microbes and nutrients and can be used to nourish your plants—just make sure to dilute it before applying.

Here’s how to use it:

• Collect the leachate every 2–3 days, if possible
• Dilute it with water at a ratio of 1:100 (about 2 teaspoons in 1 litre of water)
• Water your plants with this mix once a week
• Use it on flowering plants, herbs, and vegetables for a natural growth boost

DO NOT apply undiluted leachate directly to plants—it may be too strong.

Bonus: You can also pour the leachate (undiluted) down your kitchen or bathroom drain. It helps clean pipes and prevent odours by introducing good microbes.

Troubleshooting: Common Bokashi composting issues (and easy fixes)

Although Bokashi composting is low maintenance, a few minor issues can arise, especially in humid climates or during your initial attempts. Here’s how to handle them:

1. Worms in the bin or on the lid

If you see tiny white worms crawling on the surface or lid, don’t worry. These are usually fruit fly larvae from the fruit and vegetable scraps.

Why it happens:

• High humidity and moisture
• Naturally worm-rich surroundings

What to do:

• Use a sealed container to collect food scraps to prevent fruit flies from laying eggs
• Wipe the inside of the lid clean each time you open it to fill waste
• Add a handful of dry cocopeat or Bokashi bran to rebalance moisture
• Ensure the lid is sealing properly

2. Foul or rotten smell

A properly working Bokashi bin should smell sour or pickled, not rotten or foul.

Why it happens:

• Not enough Bokashi bran
• Too much wet waste (like fruit, curries, or cooked rice)
• Skipping daily cocopeat layers

What to do:

• Add extra Bokashi bran and dry cocopeat
• Drain any leachate immediately
• Press down the waste and seal the lid tightly
• Avoid overfilling or leaving the lid open too long

3. Soggy or slushy compost

Too much liquid can make your compost overly wet or sticky, especially if you’re adding a lot of watery food like watermelon peels or cooked dishes.

Why it happens:

• High-moisture waste and low-absorbent material
• Not draining leachate regularly (if your bin has a tap)
• Skipping cocopeat layers during pickling

What to do:

• Mix in dry cocopeat to soak up moisture
• Ensure leachate is drained every 2–3 days
• During pickling, always add a thin cocopeat layer above your waste
• Keep the bin in a cool, shaded area to slow excess moisture buildup

What to do when the bin is full

Once your bin is full, set it aside in a shaded area of your balcony for 2–4 weeks. During this time:

• The microbes continue fermenting the waste
• The cocopeat absorbs any leftover moisture
• No stirring, turning, or interference is needed

The bin becomes a self-contained compost pile, so you don’t need to transfer the contents into another container or bury it in soil.

Meanwhile, you can start a second bin to keep the cycle going.

Using the finished compost

After the resting period, your compost will be soft, earthy-smelling, and dark brown in colour. You might still see some food bits, but that’s okay—they will break down further once added to soil.

Here’s how you can use your finished Bokashi compost:

• In Planters: Add a layer of compost at the bottom of pots, then fill the rest with regular potting mix and plant as usual. This will provide your plants with slow-release nutrients.
• As a Top Layer: Use it as a top dressing for existing plants.
• To Enrich Potting Soil: Mix it with cocopeat or soil in a 1:1 ratio for a nutrient-rich growing medium.

Why this method is perfect for balcony composting

• No turning or stirring required
• No soil needed to complete the process
• Handles all types of food waste, including dairy and meat
• No foul smell thanks to cocopeat and airtight containers
• Compact and clean—ideal for balconies and small spaces

This method makes composting accessible, efficient, and beginner-friendly, especially for those living in apartments or urban homes without access to a backyard.

With just a few bins, some Bokashi bran, and some cocopeat, you can transform your kitchen waste into compost that feeds your plants and reduces landfill burden. No digging, no smell, and no need for outdoor space—just a simple routine that fits right into your daily life.

So why wait? Begin your Bokashi composting journey today and transform your small balcony into a low-waste, eco-friendly haven. You might also like this: Tips for a thriving flower garden in limited urban spaces