BierKashi Bokashi – Fermented Compost Accelerator
(Ferment food scraps — including meat and dairy — then return them to your soil, compost pile or garden.)
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BierKashi Bokashi is SD Microbes’ original fermented compost input, made from upcycled organic spent brewers grains and organic wheat bran. It is designed to support Bokashi-style composting and organic waste fermentation using traditional lactic acid fermentation methods.
Unlike many Bokashi products, we do not use rice bran fillers. Our formula uses a blend of organic spent beer grains and organic red flake wheat bran, providing a high-volume, high-quality fermented substrate made entirely from recycled and organic materials.
Each batch is produced using our in-house BrewKashi microbial culture and is fermented for 3 weeks before being carefully dried for shelf stability and ease of use.
What is BierKashi Bokashi?
BierKashi Bokashi is made from organic spent brewers grain sourced from Protector Brewing Company — San Diego’s first and only organic brewery — combined with organic red flake wheat bran. This blend is inoculated with our BrewKashi culture, which includes lactic acid bacteria (Lactobacillus casei) and other naturally occurring fermentation microbes.
The material is then fermented under controlled conditions and dried for storage and shipping.
Common Uses
Food Scrap Fermentation
Designed for Bokashi-style composting of kitchen scraps, including materials such as fruits, vegetables, bread, grains, and other organic waste.
Odor Control
Commonly used in chicken coops, litter boxes, compost bins, food scrap buckets, and other enclosed areas where organic material is present.
Composting & Soil Systems
Used as a fermented compost input prior to soil incorporation or composting.
Sustainability Commitment
Upcycled Ingredients
We divert organic brewery byproducts from waste streams and repurpose them into useful compost inputs.
Biodegradable Packaging
Shipped in burlap sacks with biodegradable liners and paper tape to reduce plastic use.
Reforestation
One tree is planted for every order placed.
Ingredients
Organic spent beer grains (Protector Brewing Company – San Diego)
Organic red flake wheat bran
Purified water
Azomite trace minerals
Fermented comfrey FPJ
Fermented beet root FPJ
Organic unsulphured molasses
Lactic acid bacteria (Lactobacillus casei)
Available Sizes
• 5 lb – 1 bag
• 10 lb – 2 × 5 lb bags
• 25 lb – 1 large bag
• 50 lb – 2 × 25 lb bags
How to Use BierKashi Bokashi
BierKashi makes it easy to ferment kitchen scraps before returning them to the soil. Unlike traditional composting, Bokashi works through fermentation in an airtight container and can handle many food scraps that are difficult to compost normally.
The Simple Bokashi Process
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Add food scraps to an airtight Bokashi bucket.
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Sprinkle BierKashi over each layer of food waste.
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Press the scraps down to remove excess air.
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Keep the bucket tightly sealed between additions.
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Once the bucket is full, allow it to ferment for about 2 weeks.
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Bury the fermented pre-compost in soil, add it to an active compost pile, or use it in a Bokashi soil factory.
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If burying it where you plan to grow, wait about 2 weeks before planting directly into that area.
Bokashi Composting FAQ
What do I do with Bokashi after it ferments?
After your full bucket has fermented for approximately 2 weeks, the contents are ready for their second stage.
The material inside is called Bokashi pre-compost. It may still look like recognizable food scraps — this is completely normal. Bokashi ferments food rather than fully decomposing it inside the bucket.
The fermented material can be:
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Buried directly in soil
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Added to an active compost pile
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Mixed into a Bokashi soil factory
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Incorporated into a raised bed before planting
How deep should I bury Bokashi?
Dig a trench or hole deep enough to completely cover the fermented material.
We recommend covering Bokashi pre-compost with at least 6–8 inches of soil.
Break up large clumps, mix some surrounding soil into the fermented material, and make sure no food scraps are exposed at the surface.
Can I plant directly into freshly buried Bokashi?
We recommend waiting approximately 2 weeks before planting directly into freshly buried Bokashi.
Fresh Bokashi pre-compost is acidic immediately after fermentation. Giving it time in the soil allows soil biology to continue the decomposition process and helps the material integrate into the surrounding soil.
Can Bokashi touch plant roots?
Avoid placing freshly fermented Bokashi directly against established plant roots.
If adding Bokashi around existing plants, bury it away from the main root ball and allow the soil to break it down naturally.
Does Bokashi attract rats, raccoons or other animals?
Properly fermented Bokashi is less attractive to pests than raw food waste, but it should still be buried completely.
Cover fermented scraps with several inches of soil and make sure no food remains exposed. In areas with persistent digging animals, bury the material deeper.
Can I put meat and dairy in Bokashi?
Yes. Bokashi fermentation can process many foods that are difficult to compost in a traditional backyard compost pile, including:
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Meat and fish scraps
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Dairy
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Cooked leftovers
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Bread, rice and pasta
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Fruits and vegetables
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Coffee grounds
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Citrus
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Small bones
Avoid adding excessive liquids and very large bones.
What should healthy Bokashi smell like?
Healthy Bokashi usually has a sweet, sour, fermented or pickled smell.
It should not smell like rotten garbage.
A strong putrid odor can indicate that too much air entered the bucket, excess liquid accumulated, or not enough Bokashi was used.
Is white mold in Bokashi normal?
Yes. White fungal growth is generally normal during Bokashi fermentation.
White mold is usually a sign that fermentation is active.
Green, blue or black mold combined with a strong rotten smell may indicate that the fermentation did not go as planned.
Does Bokashi need to be turned like compost?
No.
Bokashi works through anaerobic fermentation, meaning it performs best with very little oxygen.
Compress your food scraps as you fill the bucket, keep the lid tightly sealed, and allow the full bucket to ferment undisturbed.
What if I don't have a garden?
You can still use Bokashi.
Fermented Bokashi pre-compost can be added to an active compost pile or mixed with soil in a sealed or covered container to create a Bokashi soil factory.
This is a great option for renters, apartment gardeners, or anyone who doesn't want to dig trenches in their yard.
Made by SD Microbes
BierKashi Bokashi is produced by SD Microbes in San Diego County, California using upcycled spent brewery grains, wheat bran and beneficial lactic-acid bacteria.
We created BierKashi to make food-waste fermentation simple while helping return nutrients and organic matter back to the soil.
Healthy soil. Healthy plants. Healthy people.