How to use EM for composting

Composting is probably the oldest form of recycling. It is the best way to “act locally”. To do it, all you need is a small amount of yard space. Local agricultural extension agencies across the country have been promoting composting to teach people how to use food wastes, trimmings, and even some small amounts of paper to cut down on what is going into landfills.

Additions of compost to soil and mulching with it will hold in moisture, requiring less watering, keep weeds down, and provide a home to worms and microbes.

The homeowner has a variety of choices. You should try a few and pick what works best for you. Below we have some suggestions that incorporate EM-1/EM-A. Remember, let EM do the work! Adding the Effective Microorganisms will ensure control of pathogens, odours, and accelerate the breakdown of materials by several months. The EM-Bokashi method is very quick and preserves the much-wanted nitrogen of green materials because it controls the heat process.

Aerobic Method:

The turners and tumblers you see everywhere for composting are designed to allow air into the materials you wish to compost. Compost, by definition is the aerobic breakdown of organic matter. It is a rotting process. During this process, you turn the contraption often and will have to add water to keep the materials moist.

Add at least 1 litre EM-1/EM-A for every cubic meter of material.

Static Pile Method:

This is usually for larger items like sticks and leaves that will take a longer time to break down than grass and food scraps. These piles are usually left for about a year and may be turned once or twice during that time.

Add at least 1 litre EM-1/EM-A for every cubic meter of material.

EM-Bokashi Method:

This is a quick fermentation method that is centuries old. After the fermentation, the materials are incorporated into the soil. With this method you will get very healthy and nutritious soil because the nutrients contained in the food scraps are preserved and then slowly released into the soil. You can get the Bokashi Compost System from our onlineshop.

• Bokashi is a japanese term and means „fermented organic matter“
• Bokashi is made from Effective Microorganisms (EM), molasses and plant based material like sawdust, ricebran or wheatbran (100% natural)
• Bokashi turns kitchen scraps and leftovers into a rich, nutritious soil conditioner within only 4 weeks!

What are the benefits of using Bokashi?

• No smell or bad odour as the food ferments
• Decreased composting time – up to 50% quicker
• No insects, mice or rats
• Increased growing power
• Healthier plants
• Better plant growth and yield
• No more daily trips to the compost bin
• Free liquid fertilizer every week
• And of course you’re helping to preserve the environment!

What you can compost:

• Fresh fruits & vegetables
• Prepared foods and leftovers
• Cooked or uncooked meats & fish
• Cheese, eggs and eggshells
• Bones - chopped into small pieces
• Coffee grinds or teabags
• Dry leaves and wilted flowers

How to make Bokashi Compost:

1. Place your Bokashi bucket handy to where you prepare your food and out of direct sunlight.
2. Start by sprinkling a small handful of bokashi into the bucket.
3. Save up your day’s kitchen scraps in a container and once a day, add it all to the Bokashi bucket. Cutting up larger items into golfball sized pieces speeds things up. Don’t put rotten food in the Bokashi bucket – it can make a whole batch smell bad.
4. Press down with a masher or old jar to reduce air pockets and roughly level the waste.
5. Sprinkle Bokashi on the levelled layer of waste (a small handful to ½ cup, depending on how much food you’re adding). Use more Bokashi in hotter weather or when adding lots of meat, fish, cheese or egg.
6. Carefully reseal the lid, making sure the container is airtight.
7. Once or twice a week, drain the liquid from the bucket. The juice should be used within 24 hours, either diluted by 1:500 for liquid fertiliser or poured down the drain or toilet (undiluted) as a cleaner.
8. Repeat the process until the bucket is full.
9. Dig a hole/trench approximately 20-25 cm deep, add the fermented material and mix with some soil. Cover with the remaining soil. DON’T WATER IT or plant in it FOR AT LEAST A WEEK.
10. Rinse bucket with water only (not detergent which may kill the microbes), drain and repeat the process.

The signs of a successful fermentation:

• Smell should be similar to that of pickles or cider vinegar.
• A white mould may appear – this is OK and shows that a good fermentation process has occurred.
• There should be no foul odour.

The signs that something went wrong:

• Strong rancid or rotten smell.
• Black or bluegreen fungi, indicating that waste has putrefied

What do i do with the final product?

Existing gardens: Dig a hole/trench 20 – 30cm deep, add the fermented food waste and mix with some soil and cover with a 5 – 10cm layer of soil. Be sure the roots do not touch the compost directly as this would burn the roots (particulary if the roots are very young).

Trees: Dig deep holes 30 – 40cm deep at 60 cm intervals around the tree drip line. Bury the fermented food waste as before. The waste will supply your plants with a great food source and inoculate your soil with beneficial microbes for plant strength and grow.

Please visit our onlineshop to purchase EM Bokashi Systems.