How to make EM-Bokashi

"Bokashi" is a Japanese term meaning fermented organic matter. EM-1 Bokashi is a product made of organic matter and fermented with Effective Microorganisms. Generally, the organic matter used to make EM-1 Bokashi is rice bran or wheat bran. Rice bran is more desirable because it is loaded with several vitamins, namely vitamin E.

EM-1 Bokashi is mostly used in the food waste fermentation buckets we sell, called Bokashi Compost-Zing Systems. You can purchase Bokashi from our onlineshop. If you wish to make your own Bokashi, you will find a receipe below.

Wheat bran or rice bran can be purchased at any grain/feed supply. The molasses can also be purchased at a feed store or from our onlineshop. Molasses are pretty inexpensive and usually come in big buckets at a feed store and in smaller jars at grocery stores. You are looking for Blackstrap, or feed molasses.

What you will need:

• A clean plastic tub or any large receptacles to mix the ingredients
• EM-1(it is important to use EM-1 and not EM-A)
• Sugar Cane Molasses
• Water (use good water, preferably activated with EM-X ceramics)
• Wheat- or Rice bran
• A airtight plastic bag or sealable, airtight container

There are many different kinds of Bokashi for various applications. Below is a recipe, which can be used universally, is simple and cheap to make. The liquid used to mix into the bran varies because the moisture content of the bran also varies. The quantities below are therefore a guide.

Example to make 5 kg of EM-Bokashi:

30 ml EM-1
30 ml Sugar cane molasses
1.5 l Water (use good water, preferably activated with EM-X ceramics)
5 kg Wheat- or Rice bran

Example to make 10 kg of EM-Bokashi:

60 ml EM-1
60 ml Sugar cane molasses
3 l Water (use good water, preferably activated with EM-X ceramics)
10 kg Wheat- or Rice bran

Instructions:

1. Mix the molasses with some hot water (approx. 60-80°C) and the remaining water (total approx. 40°C)
2. Add EM-1
3. Mix the liquid thoroughly into the bran
4. Squeeze some of the bran into a ball. If it holds shape and no extra liquid comes out, it is the correct moisture (should be a 35% to 40% moisture level). Put into bag or container. If it is too dry, add more water and mix.
5. If using the bag, tie the bag tightly, squeezing out excess air. If using a container, press down mixture and cover container tightly
6. Place mixture somewhere warm and out of the way. Let it ferment for a minimum of two weeks. Longer is fine
7. When fermentation is complete, you may notice some white mould on/in the bokashi. This is good. Black or green mould means some air got into the container or it was too moist and is undesirable. You can use the material as is, or dry for long-term storage
8. Keep airtight during storage, whether dry or wet
9. Use within one year