Making Bokashi

So how does Bokashi work?
 
In a nutshell, Bokashi involves the use of a bucket (or other sealed container) and a special microbial concoction - known as "Effective or Efficient Microorganisms", or EM for short.
 
The "Effective Microorganisms" concept was developed in the 80?s by a Japanese scientist, Dr. Teruo Higa. The microbes in EM are non-harmful, non-pathogenic, not-genetically-engineered or modified (non-GMO), and not-chemically-synthesized.
 
Placed in contact with organic matter, the organisms which make up EM secrete substances such as vitamins, organic acids, minerals and antioxidants that beneficially affect plants and other micro-organisms.
 
Enhancing the soil biodiversity with EM produces a microbial ecology where beneficial bacteria dominate harmful bacteria, creating a healthier, more vibrant environment which is capable of sustaining high-quality food production.
 
What Do You Need to Start?
 
The EM mixture used for this process is combined with a "carrier" material - typically bran mixed with molasses and water. It is this mixture that is called Bokashi. You can either purchase the Bokashi ready-made, or you can make your own from the raw ingredients. Start with ready-made Bokashi to get a feel for the process. Most garden centres stock Bokashi.
 
Apart from the Bokashi you will also need a Bokashi bucket. You can also purchase it from a garden centre, or you can make your own for a fraction of the cost.

To make your own you need two sealable plastic, 20 - 25 litre, buckets of exactly the same make. They need to fit snuggly into each other, sealing off the bottom bucket - this is very important.
 
Drill two circles of 5mm holes, 2cm apart, in the bottom of one bucket. This is the fermentation bucket that will contain the kitchen waste and it is placed within the other bucket and covered with one of the lids. Cut the other lid so that it fits within the fermentation bucket. The bottom bucket collects the exudate that will drain through the holes that you've drilled in the fermentation bucket.

The Bokashi Process

The actual process of filling a Bokashi bucket is quite straight-forward:

1. Add all the organic waste material from your kitchen to the fermentation bucket. You really can add everything, including cooked waste, bones (think twice if you have dogs that might try to dig them out of your food garden) and dairy. To speed up the process do not add pieces bigger than 2-3cm. The smaller the better.

2. Sprinkle a layer of Bokashi inoculant over the kitchen waste every time you add waste. About a dessert spoon over a 2cm layer is sufficient. Seal the bin again.

Comments

[Bokashi]

This is brilliant. Thanks for sharing this post. Have you been using Bokashi long? I find that it's by far the most efficient way of recycling food (even cooked food, meat and dairy).

[Retro Jordan Shoes]

In a nutshell, Bokashi involves the use of a bucket (or other sealed container) and a special microbial concoction - known as "Effective or Efficient Microorganisms", or EM for short.

The "Effective Microorganisms" concept was developed in the 80?s by a Japanese scientist, Dr. Teruo Higa. The microbes in EM are non-harmful, non-pathogenic, not-genetically-engineered or modified (non-GMO), and not-chemically-synthesized.

Placed in contact with organic matter, the organisms which make up EM secrete substances such as vitamins, organic acids, minerals and antioxidants that beneficially affect plants and other micro-organisms.

Enhancing the soil biodiversity with EM produces a microbial ecology where beneficial bacteria dominate harmful bacteria, creating a healthier, more vibrant environment which is capable of sustaining high-quality food production.

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Impressive blog! -Arron