EM Bokashi

"Bokashi" is a Japanese word which means "fermented organic matter". It is made by fermenting organic matter (rice bran, oil cake, fish meal etc.) with EM. It is an important additive to increase effective microorganisms in the soil.

EM can utilize any type of organic matter. For example, the following can be used as organic matter in preparing Bokashi.

Rice bran, corn bran, wheat bran, maize flour, rice husk, bean husk, rice straw, oil cake cotton seed cake, pressmud, bagasse,chopped weeds, sawdust. coconut fiber and husks. crop residues such as empty fruit bunches in oil palm, fish meal, bone meal, dung of any animals, kitchen garbage, sea weed, crab shells and similar material.

However, rice bran is recommended as an important ingredient of Bokashi, as it contains excellent nutrients for microorganisms. It is desirable to combine organic matter which has low and high C/N ratios. Generally the use of at least three types of organic matter is recommended in order to increase microbial diversity.

Adding wood or rice husk, charcoal, zeolite, kelp, grass and wood ash to Bokashi is desirable. These porous materials improve soil physical conditions and nutrient holding capacity. They also act as harbouring points for effective microorganisms.

  

To make 5 kg of EM-Bokashi:

50 ml EM-1
50 ml Molasses
1Litre Water (use good water without chlorine)
5 kg Rice bran

Instructions:

1. Mix the molasses with some warm water (approx. 60-80°C) and the remaining water (total approx. 40°C)

2. Add EM-1

3. Mix the liquid thoroughly into the bran

4. Squeeze some of the bran into a ball. If it holds shape and no extra liquid comes out, it is the correct moisture (should be a 35% to 40% moisture level). Put into bag or container. If it is too dry, add more water and mix.

5. If using the bag, tie the bag tightly, squeezing out excess air. If using a container, press down mixture and cover container tightly

6. Place mixture somewhere warm and out of the way. Let it ferment for a minimum of 7days. Longer is fine.

7. When fermentation is complete, you may notice some white mould on/in the bokashi. This is good. Black or green mould means some air got into the container or it was too moist and is undesirable. You can use the material as is, or dry for long-term storage.

8. Keep airtight during storage, whether dry or wet.

9. Use within one year.