SQWorms does currently have Bokashi available for order. Anyone wanting some Bokashi; can request an order; or is welcome to cultivate their own, by following recipe’s provided below.
Meat, dairy and citrus.. not a problem. Compost ALL of your food scraps with bokashi. All of them. No exceptions.
Dog poo or human poo .. not a problem. Compost all your family’s human and canine manure.
No nasty smells, no bugs, minimal greenhouse gases, just organic biologically active, slow release compost easily and quickly.
Space problems? No problem. Bokashi compost kits fit under the sink or in the garage. Buy ours or make your own.
Bokashi composting involves adding all your organic scraps to your bokashi bucket, adding the bokashi bran/sawdust, sealing the bucket and leaving the effective microorganisms in the bokashi bran to do all of the fermenting decomposing work.
Bokashi composting is a safe, quick and convenient method of composting organic food waste in your kitchen, garage, or apartment.
Bokashi means fermented organic matter in Japanese. Bokashi composting uses a selected group of microorganisms, known as effective microorganisms cultured into an organic base of wheat bran or sawdust; to anaerobically ferment organic waste. The fermentation process breaks the organic matter down in a closed system, and the process is consequently odor free without insects or smells. Unlike more conventional composting systems bokashi systems can decompose items like meat, fish, cheese and citrus.
The process is very fast and usually takes about two weeks. The finished product will have a sweet, pickled odor and you will often see white mold mycelium coating on the surface. Once the fermentation has completed you can add the scraps to a worm bin or bury them directly in the soil. They will take anywhere from 2 to 4 weeks to fully integrate into the soil depending upon your local soil biological activity and local climate. If you don’t have an area to trench, you can convert bokashi pre-compost into a usable potting soil.
Put differently: Bokashi is a method of intensive composting. It can use an aerobic or anaerobic inoculation to produce the compost. Once a starter culture is made, it can be used to extend the culture indefinitely, like yogurt culture. Since the popular introduction of effective microorganisms (EM), Bokashi is commonly made with only molasses, water, EM, and wheat bran or sawdust.
In home composting applications, kitchen waste is placed into a container which can be sealed with an air tight lid. These scraps are then inoculated with a Bokashi EM mix. This usually takes the form of a carrier, such as rice hulls, wheat bran or saw dust, that has been inoculated with composting micro-organisms. The EM are natural lactic acid bacteria, yeast, and phototrophic bacteria that act as a microbe community within the kitchen scraps, fermenting and accelerating breakdown of the organic matter. The user would place alternating layers of food scraps and Bokashi mix until the container is full.
Once the container is full; it is again sealed and left in a cool place to ferment for two weeks. After it has fermented; it is either added to the soil or a compost bin or compost heap.
Bokashi is generally made from either wheat husks or wheat bran or oats, barley, wood chips/sawdust and even unsalted peanut husks.
Bokashi Grain 10 & 50 lb mix
10 lbs wheat bran/sawdust
4 tbsp EM serum
4 tbsp Molasses
10-12 cups non -chlorinated water
50 lb wheat bran
3/4 cup EM serum
3/4 cup Molasses
3-4 gallons Non-chlorinated water
An Air-tight bucket to ferment the bokashi for four weeks and a large bucket to mix the bokashi before placing in air-tight bucket for fermentation.
1. Add molasses to water and mix well.
2. Add Em serum
3. Put wheat bran in mixing container or on something to mix on if one is making large amounts.
4. Add liquid slowly and mix vigourously till all liquid is added
All bran material is dampened. Bokashi mix should be equally damp and slightly stick to itself.
5. Once the mix is ready; line the fermenting bucket with 2 trash bags and start scooping the Bokashi mix in, compacting and squeezing all the air out of the bran mix.(Note: Air will create the wrong bacterial culture and if you see black , green or gray mold throw your mix away, white is OK that is yeast.) Tie off bags and place air tight lid on bucket.
6. Store for 4 weeks in cool dark area for fermenting.
7. Open fermented mix (smell should be like apple cider sweet) and dry in the sun on concrete or on a tarp, time may vary depending on your location and time of year for drying.
8. Once dry; place your bokashi bran in a container for your Bokashi composting needs, flush down toilet to clear septic tanks, feed to live stock for better digestion.