How to Make EM•1® Bokashi Balls

(Genki Balls/EM Mudballs) for Natural Water Remediation

EM•1® Bokashi Balls, also known as Genki Balls or EM Mudballs, are tennis ball-sized spheres made from clay-rich soil, EM Bokashi, Activated EM•1® (AEM), and molasses. They may also include EM•X® Ceramic Powder for enhanced effectiveness.

Once fermented, these balls are placed in polluted bodies of water—such as ponds, lakes, rivers, or coastal areas—to:

  • Break down sludge and organic matter
  • Reduce foul odors
  • Improve water clarity and overall ecological health

Ingredients

Basic Components:

  • Clay-like soil or mud: (Preferably from the treatment area) - Approximately 8-10 parts by volume.
  • EM® Bokashi: (Standard or special blend for Bokashi Balls) - Approximately 1-4 parts by volume (adjust based on chosen ratio).
  • Activated EM•1® (AEM): Sufficient amount to achieve a firm, dough-like consistency (approximately 1 liter for 3.5-4 gallons of total mixture).
  • Blackstrap Molasses: Use 10% the volume of AEM (e.g., 100 ml or 7 tablespoons per 1 liter of AEM).

Optional Ingredients:

  • EM•X® Ceramic Powder: 0.5–1% of the total dry volume (e.g., 3.5–7 tablespoons for a 2.5-gallon mixture).

Recommended Ratios (Choose based on available materials):

Option 1: Dirt Only

  • 10 parts dirt
  • AEM + molasses
  • Ceramic Powder (optional)

Option 2: Dirt + EM Bokashi

  • 8 parts dirt
  • 2–4 parts EM Bokashi
  • AEM + molasses
  • Ceramic Powder (optional)

Option 3: Dirt + Mud from Water Body

  • 5 parts dirt
  • 5 parts mud from the site
  • AEM + molasses
  • Ceramic Powder (optional)

Option 4: Dirt + Mud + Bokashi

  • 9 parts dirt
  • 9 parts mud from the site
  • 1 part EM Bokashi
  • AEM + molasses
  • Ceramic Powder (optional)

Note: The amount of AEM needed will depend on the moisture content of your soil and other dry ingredients.

Step-by-Step Instructions:

1. Prepare the Soil or Mud:

  • Use clay-rich soil or mud. Soil from the treatment site is often recommended for better adaptation of microorganisms.
  • Break up any clumps and remove rocks, roots, and other large debris.

2. Add EM® Bokashi:

  • Thoroughly mix the EM Bokashi into the prepared soil or mud according to your chosen ratio. Ensure even distribution.

(Optional): Add Ceramic Powder

  • If using EM•X® Ceramic Powder, mix it evenly into the dry soil and bokashi mixture at a ratio of 0.5–1% of the total dry volume.

3. Prepare the Liquid Mixture:

  • Combine the Activated EM•1® (AEM) with the blackstrap molasses in a separate container. Stir well until the molasses is fully dissolved.

4. Combine Liquid and Dry Ingredients:

  • Gradually add the AEM and molasses mixture to the dry ingredients (soil, bokashi, ceramic powder if used).
  • Knead the mixture thoroughly with your hands (wearing gloves is optional) until it reaches a firm, dough-like consistency that can be easily shaped into balls without crumbling or being too sticky. Add more AEM mixture or a little water if needed to achieve the right consistency.

5. Form the Balls:

  • Take handfuls of the mixture and shape them into spheres approximately the size of a tennis ball (2–3 inches in diameter).
  • Compact the mixture firmly to remove air pockets and ensure the balls hold their shape.

6. Drying:

  • Place the formed balls on a clean surface (such as newspaper or trays) in a shaded, well-ventilated area. Avoid direct sunlight and strong wind.
  • Allow the balls to dry for 7–10 days until they are firm and dry to the touch.

7. Fermentation:

  • Once the balls are dry, transfer them to a warm place for a fermentation period of 2–4 weeks. The ideal temperature range is typically between 20-35°C (68-95°F).
  • During this time, you should observe the formation of a white, fuzzy mycelium (beneficial fungus) on the surface of the balls. This indicates successful fermentation and the activation of the Effective Microorganisms.
  • Important: In colder environments, fermentation may take longer, and the white fungus might not be as prominent. Ensure a warm location for best results.

Storage:

  • After the fermentation period, store the EM•1® Bokashi Balls in a breathable container, such as a cardboard box or a burlap sack, in a cool, dry, and dark place.
  • When stored properly, EM•1® Bokashi Balls can typically be kept for up to 6 months.

By following this comprehensive guide, you can effectively create and utilize EM•1® Bokashi Balls for natural water remediation, harnessing the power of Effective Microorganisms to improve the ecological health of water bodies. Remember that consistent application and monitoring are key to achieving positive results.

How to Use EM•1® Bokashi Balls:

  • Use approximately 1 ball per square meter (roughly 3–6 square feet) of water surface or affected area. Adjust based on the level of pollution.
  • Simply drop the fermented balls directly into ponds, lakes, riverbeds, or mudflats.
  • Apply once per season initially. Monitor the water quality and consider repeat applications as needed to achieve desired results.
  • For optimal results, consider supplementing the use of Bokashi Balls with regular applications of Activated EM•1® liquid directly into the water body.

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