Green Thumb
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Location: VA

EM1 and Bokashi

Lorax has been nagging me to start a thread on using EM1 and Bokashi in your garden.

This is a system developed in Japan initially as way to replace beneficial microbes that were at one point present in the soil, but have been depleted by poor soil management practices and the over use of chemical fertilizers etc. It is a excellent way to recycle your kitchen waste into "good stuff" for your soil.

Here are a couple of sites that provide much more information:[url][/url]


We have been using finished bokashi in our compost bins now for about 9 months and the results are wonderful. I'm also using the "juice" from the buckets for my plants. The stuff is righteous and the dilution is 1 teaspoon to 1 gallon of water, so a little goes a long way.

Good stuff and replaces and in encourages the grow

I'd rather be gardening!

Greener Thumb
Posts: 1416
Joined: Tue Feb 19, 2008 9:40 pm
Location: US

It's the nag posting a reply here!

If I hadn't been poking around I would have never discovered this precious little jewel of a thread back here hidden away.

And when do I find it...
of course I run into it when I'm about ready to go outside to play in the dirt for the day! Just my luck.

I will be back to this thread, you can take that to the bank.

The Nag

Greener Thumb
Posts: 1416
Joined: Tue Feb 19, 2008 9:40 pm
Location: US

Bokashi (Japanese for "fermented organic matter") 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 re-used, like yogurt culture. Since the popular introduction of effective microorganisms (EM), Bokashi is commonly made with only molasses, water, EM, and wheat bran. However, Bokashi can be made by inoculating any organic matter with a variety of hosts of beneficial bacteria/microbes. This includes manures, spent mushroom compost, mushroom spores, worm-casting tea, forest soil tea, yeast, pickles, sake, miso, natto, wine and beer. Molasses feeds the microbial cultures as they inoculate the organic matter.
If one is burying the bokashi, how does one extract let alone re-use the culture?

You were doing this in large trash bags that had holes poked in them. Why weren't you burying the organic matter? Does the juice build up in the bag and you just sort of squeeze it out to save to re-use as starter culture?

This whole Bokashi deal looks exceedingly attractive to me-

Neat compost buckets here, I think all you'd need would be two of them-

I could easily make my own Bokashi bucket-
I'm thinking empty kitty litter buckets can be used but thoughts of rubbermaid kool-aid/lemonade thermos type 5 gallon dispensers with the spigots at the bottom should be fine too and I've got one laying around that we never use any longer.

Here's the tea-

Good explainer on EM technology, looking spectacular!

Here's your actual EM1-

I've been looking closely at all of these videos and it's looking to me as if a lot more can go into a Bokashi composter than merely kitchen veggie and fruit scraps. Am I mistaken or was I seeing pasta noodles, fish heads, and possibly even some meat in some of these kitchen waste composters? If so, I'll keep up with my regular composter but I'm going this EM1 route for all kitchen waste.

Way cool-

doccat! This is awesome stuff here! Particularly if it can handle meat, poultry, and fish waste.

Newly Registered
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Joined: Mon Dec 24, 2012 3:09 am

Bokashi bins can function as a pre-processor for conventional composting systems or even worm farms. Meats tend to break down faster when processed via Bokashi, making them easier to further process. Just make sure you use extra Bokashi grain when processing meats, to help speed the breakdown process and help avoid those unattractive smells of rotting meat.

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