Hundreds of years ago Japanese farmers began the process of bokashi composting. Today, it has become a popular way to compost due to its many practical advantages. Unlike other forms of aerobic composting, bokashi utilizes anaerobic process to break down material. For the most effective bokashi mix, you can also incorporate a microbial inoculant like Effective Microorganisms® or EM. EM ferments and accelerates the break down of green waste.
Benefits of bokashi composting over traditional composting:
· Faster than standard composting
· Requires no churning or turning
· Creates rich compost soil
· Significantly reduces foul odors
· Can be used to recycle more types of waste, including meats and dairy
If you’d like to take your composting to the next level by making your very own bokashi check out our recipe below.
Teraganix’s Easy EM•1® Bokashi Recipe:
Cook Time: 20 minutes
Fermentation: 2 weeks (minimum)
Bokashi Ingredients and Materials
The following ingredients and materials are needed to make a 50-pound bag of EM•1® Bokashi. Visit the EM® Bokashi page of our recipes section for instructions on how to make alternative quantities of bokashi.
Ingredients:
¾ Cup EM•1®
¾ Cup Molasses
3-4 Gallons of Water
50lbs Bran (carbon material)
Materials:
1 Large Black Plastic Bag or Airtight Container
Container or Surface to Mix the Ingredients In/On
Directions:
Step 1: Mix one gallon of the water with the molasses until the molasses has dissolved.
Step 2: Add the EM•1® to the liquid and mix thoroughly.
Step 3: Mix the liquid thoroughly into the bran.
Step 4: Test to make sure the moisture level is correct. Squeeze some of the bran into a ball. If it holds shape and no extra liquid comes out, it’s the correct moisture. If it is too dry, add more water and mix thoroughly once more.
Step 5: Once the mixture is the correct moisture, put it into your bag or container. If using a bag, tie the bag tightly, squeezing out excess air. If using a container, press down mixture and cover container tightly.
Step 6: Place the mixture somewhere warm and dry. Let it ferment for a minimum of two weeks.
After the two week fermentation period check the bokashi to ensure that no black, brown or green mold is growing on it. If you see white mold that’s fine as it’s a natural part the fermentation process. Now that you know how to make bokashi it’s time to start mixing. If you have any questions or would like to share your own tips and experiences with bokashi composting, please post a comment below.
