Bokashi RecipeUpdated 2 months ago

You will want to let the Bokashi ferment for at least 2 weeks, but you are welcome to let it ferment for a few extra weeks.  

Once completed fermenting you can store wet as long as you keep it air tight or you can dry it out.

Here is the recipe:

Bokashi Recipe & Bokashi Bran

To make your own Bokashi (in this recipe) you'll need some bran (or some other dried plant material), some EM-1®, molasses, and fresh water. 

This recipe takes about 20 minutes from start to finish to make a 50-pound bag of Bokashi. It needs to ferment for a minimum of two weeks and then is dried for long-term storage (up to several years). If you choose not to make it, you can purchase it ready to use.

Where to get the ingredients

Wheat bran or rice bran can be purchased at any co-op or grain/feed supply store. Blackstrap molasses can be purchased from TeraGanix. We do not recommend other sugars can be used with this recipe. 

Materials

1. Ingredients
2. Large black plastic garbage bag or airtight container(s)
3. Something to mix the materials in or on

Procedure

1. Mix one gallon of the water with the molasses to dissolve the molasses. Mix in the EM-1 ®.
2. Mix the liquid thoroughly into the bran.
3. Squeeze some of the bran into a ball. If it holds shape and no extra liquid comes out, it is the correct moisture. Put into bag or container. If it is too dry, add more water and mix.
4. If using the bag, tie the bag tightly, squeezing out excess air. If using a container, press down mixture and cover container tightly.
5. Place mixture somewhere warm and out of the way. Let it ferment for a minimum of two weeks. Longer is fine.
6. When fermentation is complete, you may notice some white mold on/in the Bokashi. This is good. Black or green mold means some air got into the container or it was too moist and is not desirable. You can use the material as is without drying, stored in a closed container, for up to 2 weeks, or dry for long-term storage.
7. Keep airtight during storage, whether dry or wet.