What is the difference between Bokashi and dried Bokashi?Updated 2 months ago

The main difference between Bokashi and dried Bokashi lies in their moisture content, preparation process, and application methods:

Moisture Content:

Bokashi typically refers to the fermented organic matter produced through the Bokashi composting process, which is characterized by its high moisture content due to the anaerobic fermentation in a sealed container.

Dried Bokashi is the result of removing the moisture from fermented Bokashi, resulting in a dry, crumbly substance.

Preparation Process:

Bokashi is made by mixing organic waste with a Bokashi bran (a carrier material inoculated with effective microorganisms) and allowing it to ferment in a sealed container for a period, usually two weeks.

Dried Bokashi involves an additional step where the fermented Bokashi is spread out to dry, either naturally or with the aid of heat, until it reaches a significantly reduced moisture level.

Application Methods:

Bokashi is usually buried directly in the soil or added to a compost pile where it finishes decomposing, enriching the soil with nutrients and beneficial microorganisms.

Dried Bokashi can be stored for longer periods and used similarly to traditional compost or as a slow-release fertilizer, making it more versatile in application. The drying process may alter the microbial activity, potentially reducing the immediate effectiveness of the microorganisms compared to fresh Bokashi.

The choice between using Bokashi and dried Bokashi depends on the intended use, storage capabilities, and personal preference for handling the material. 

While fresh Bokashi can provide immediate benefits to soil microbiology and plant health, dried Bokashi offers convenience in storage and handling, with a gradual release of nutrients to the soil.