FERMENTED COMPOSTING


Mixing EM Bokashi

Justin made up a huge batch of EM Bokashi last week using up much of the 25lb’s of bran and 1 gallon of molasses that was purchased in our last co-op order. Bokashi is a Japanese term that means “fermented organic matter. EM Bokashi is a pleasant smelling product made using a combination of molasses and bran that has been infused with Effective Micro-organisms (EM). EM Bokashi has traditionally been used to increase the microbial diversity and activity in soils and to supply nutrients to plants.

EM-Technology was used in the relief efforts of the tsunami ravaged Thailand. EM treatments were sprayed along the beaches to prevent the spread of disease pathogens from all the decaying bodies, and to reduce the noxious fumes.

Proven, EM can clean up the toxic waters in and around New Orleans. It was reported that Jon Mackey, founder of Whole Foods, was willing to purchase all of the stocks of EM from the production plant in Tucson, about 25 tons, and ship it to the New Orleans.

I wonder became of this EM project in NOLA?  Anyone know?

Ingredients

100 lb (20kg X 2 bags) of wheat bran12 litres of warm water240 cc of molasses240 ml of EM What you’ll need

a tarp, or a large, smooth area protected from the raina bucket, or a large spray bottlea large air-tight container, such as an industrial plastic barrel with the lid1. Spread wheat bran on a big plastic tarp. (here at PTF we use plastic tubs that are used for mixing concrete)2. Mix the warm water, molasses and EM in a big container. 3. Spray the liquid mixture over the bran with a water jug or a large spray bottle. 4. Mix the bran and the liquid further by hand, crumbling the chunks down until the bran is evenly wetted. 5. Put the mixture in the air-tight barrel. Press it down as you stuff it in to remove as much air as possible. 6. Leave it for about a month in a warm place. (normal room temperature, or slightly warmer if possible) 7. When the surface of the mixture becomes covered with a whitish, fuzzy mold-like material and has a nice (at least for some of us!) sour fermented smell, it’s done. 8. The bokashi can be used right away. For longer-term storage, spread the mixture out on your plastic tarp away from direct exposure to sunlight and moisture until it’s completely dry. Break up any lumps; the bokashi should be completely granular. This usually takes a couple of days on the warm summer days of our area; in a hotter, drier climate it would presumably happen quite a bit quicker. 9. The dried bokashi should be good for at least two years. Happy Composting!

(This recipe is courtesy of City Farmer.org, read more at aboutEM composting )