If you’ve ever been involved in apple pressing – whether for cider, juice, or community events – you’ll know the familiar sight: heaps of leftover apple pulp. Sweet-smelling, slightly sticky, and full of potential, this by-product is often treated as waste. But what if, instead of throwing it away, we could turn it into something that nourishes the land and supports our orchards?
That’s exactly where the Bokashi process comes in: a simple, effective, and sustainable method for transforming waste apples into a powerful soil improver.
What is Bokashi?
Bokashi is a Japanese composting method that uses beneficial microorganisms to ferment organic materials in the absence of oxygen. Unlike traditional composting, which relies on aerobic decomposition, Bokashi creates an anaerobic environment. This preserves more nutrients, speeds up the process, and reduces odour.
For orchardists, community projects, and home growers alike, Bokashi offers a practical way to recycle organic waste directly back into the soil. And when you have apple pulp on hand, it’s a perfect match. It can also work for windfall apples that are past their best (see below of a bokashi pile in progress), as long as they’re chopped up a bit first.
Why apple pulp and Bokashi work so well together
Apple pulp is naturally rich in sugars, moisture, and nutrients – all of which make it an excellent feedstock for fermentation. However, on its own it can be too wet and acidic. By combining it with other ingredients, we can balance the mix and create a stable, nutrient-rich end product that plants love.
Here’s the basic recipe we use for turning apple pulp into Bokashi soil improver:
Ingredients:
• 1 tonne of apple pulp
• 1 tonne of straw (for structure and carbon balance)
• 10 kg Aegir* seashell grit (adds minerals and regulates pH)
• 2 litres Actiferm* microbial inoculant (diluted in water)
Method:
- Prepare the base: Lay down a 20 cm layer of straw in a sheltered area.
- Layer the materials: Spread apple pulp over the straw, sprinkle on Aegir grit, and spray with diluted Actiferm.
- Build it up: Repeat the layering until you’ve used all ingredients, gently compacting each layer to remove air pockets.
- Seal it in: Cover the heap with plastic sheeting or another airtight layer to keep out oxygen.
- Let it ferment: Leave it for 12-18 weeks, depending on the season, until the materials have fully fermented.
At the end of the process, you’ll have a crumbly, dark, earthy-smelling soil improver that can be applied directly to beds, mixed into planting holes, or added to compost.
Benefits for soil and orchards
- Nutrient-rich – Fermented apple pulp retains more nutrients than traditionally composted material, especially nitrogen.
- Microbial boost – Actiferm inoculates the mix with beneficial microorganisms, which help plants access nutrients and improve soil health.
- Reduced waste – Every tonne of pulp reused is a tonne saved from landfill or costly disposal.
- Odour control – The anaerobic process prevents the bad smells often associated with decomposing fruit.
For orchard soils, which can become compacted or depleted over time, Bokashi-treated apple pulp is a gentle yet powerful amendment. It builds organic matter, encourages healthy root systems, and improves water retention.
Perfect for community orchards
Community orchards are often built on shared values – sustainability, connection to nature, and local food resilience. Bokashi composting fits right in. It’s low-cost, requires minimal equipment, and can be done in small or large batches.
If you’re running a pressing day or community cider-making event, you can collect the pulp, layer it with straw and grit, and set up a Bokashi heap right on site. Three months later, you’ll have a ready-to-use soil improver for your orchard or shared garden spaces.
Closing the loop
One of the most satisfying things about using Bokashi with apple pulp is the sense of closing the loop. The fruit from the orchard becomes juice or cider for people to enjoy, and the leftovers are returned to the soil to nourish the next generation of trees.
This cyclical approach is at the heart of regenerative orchard management. It reduces waste, builds healthier soils, and connects us more closely with the life cycle of our orchards.
Want to try it yourself?
Whether you’re a seasoned grower or new to orchards, Bokashi composting is a simple and rewarding skill to learn. All you need are the basic ingredients, a bit of space, and a few months of patience. The payoff – richer soil, healthier plants, and less waste – is well worth it.
If you’d like to see the process in action, our friends at Old Tree Soil have an excellent Instagram video demonstrating this exact method. And if DIY isn’t for you, you can always purchase ready-made Bokashi from suppliers who share these sustainable values.
By giving apple pulp a second life, we’re not just improving soil – we’re strengthening the roots of our orchards for years to come.
by Martyn Richards, Agriton
*you could try to make your own version, but it is very difficult to achieve a viable, reliable and stable product!