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Bokashi:

The Original EM® Bokashi Recipe

To make your own EM•1® Bokashi (in this recipe) you'll need some bran (or some other dried plant material), some EM•1®, molasses, and fresh water. A 50# bag of wheat bran made into bokashi costs about $22 to make (including the EM•1® Microbial Inoculant, molasses, and bran). Rice bran costs about twice as much as wheat bran. This recipe takes about 20 minutes from start to finish to make a 50-pound bag of EM•1® 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. A 50-pound bag of wheat bran usually costs about $15 (plus tax). The molasses can be purchased at a feed store or in any grocery store in the baking section (near the sugars). A quart of molasses is usually about $5. Blackstrap, cane, or feed molasses are what you want. Other sugars can be used, but require recipe changes to accommodate for lack of sugar and minerals and are not as stable during fermentation.


Ingredient
10lbs
50lbs
2000lbs
EM•1 ®
4 Tablespoons
3/4 Cup
1 Gallon
Molasses
4 Tablespoons
3/4 Cup
1 Gallon
Water
10 Cups
3-4 Gallons
75-100 Gallons
Bran (carbon material)
10lbs
50lbs
2000lbs

Bokashi Recipe & Bokashi Bran

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.
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