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Bokashi - EM Compost
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Making Bokashi
Bokashi is a fermented compost using EM-1, molasses, water and bran. It is traditionally used in Japan to improve the soil, increase the level of nutrients and to encourage helpful microbial activity in the soil. Normally bokashi is applied at about 200g per square metre but can be increased up to 1kg per metre for very poor soils.
Bokashi also can be added to compost heaps or used in composting toilets to breakdown organic matter rapidly.
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How To Make Bokashi Compost
Ingredients: bran, EM-1, molasses, water
- Make a diluted solution of 1 part EM-1, 1 part molasses and 100 parts of water. Mix well.
- Pour over the bran, turning and mixing thoroughly as the solution is poured to ensure thorough mixing. You want a final moisture content of the bokashi to be around 30%. If you squeeze some of the bran into a ball it should just hold together but crumble readily if touched. If the water content is too high the correct fermentation will not occur and the mix will smell putrid and be unsuitable for using.
- Put the bokashi bran mix in a container with an airtight lid so that it can ferment anaerobically. There is no need to turn the bran and the lid should be left in place.
- Leave the bokashi to ferment for 2 to 3 weeks in the summer or 5 to 6 weeks in the winter. When the lid is opened there should be a pleasant sweet/sour fermented smell. If it is putrid (see no 2) dry the bran and ferment again with a fresh EM-1/molasses solution.
- Bokashi is best used fresh as soon as possible. If it must be stored spread, it out on a sheet and allow it to dry thoroughly to stop any further fermentation before storing the dried bokashi.
Telephone 01570 493 207
Page last updated August 21, 2010
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