Breaking it Down with Effective Microorganisms!!

An Introduction to EM1 & Bokashi

EM1 Bokashi is a type of composting system that has been used in Korean farming for centuries. It is based on the traditional method of composting, which uses a composting bucket to store organic waste and inoculate it with beneficial microorganisms. The EM1 Bokashi system takes this tradition one step further by adding beneficial bacteria, EM1 Bokashi, to the mix. This bacteria helps to break down the organic matter more quickly and efficiently, providing farmers with an efficient way to fertilize their crops and improve soil fertility. The EM1 Bokashi system can also be used in other types of composting systems, including home composting buckets, making it a great option for anyone looking to reduce their environmental impact while still enjoying the benefits of healthy soil and plants.

The Benefits of Using EM1 Bokashi for Composting

EM1 Bokashi is a natural fertilizer and soil amendment that can be used for composting. It is made from fermented organic materials and can help to improve the quality of soil, as well as providing essential nutrients for plants. The EM1 Bokashi benefits include improved plant growth, increased nutrient availability in the soil, and reduced water usage. It is also an excellent choice for organic farmers who are looking to reduce their environmental impact while still providing healthy food to their customers. With EM1 Bokashi, farmers can create a more sustainable farming system by using natural fertilizers instead of chemical fertilizers. This will help them to produce higher quality crops while also reducing their carbon footprint.

How to make EM1

EM1 (lactobacillus culture)

1/4 cup rice

1 quart Mason Jar

1 cup water

1 fine mesh strainer

80 oz milk depends on how much one is making

1 gallon container or jar

1 tsp. black-strap molasses

Procedure:

1. Place rice and cup of water in mason jar and shake vigorously until water is cloudy white, strain off rice kernels and discard into tour compost bin or cook for dinner. I have heard of the Japanese adding a dash of nato to help ferment but not needed.

2. place cap on loosely and store in a cabinet or cool dark place for 5-7 days.

3. Sift off top layer and strain liquid (serum)

4. measure your rice liquid and now add a ratio of 1 part fermented rice to 10 parts milk, I would culture in a 1 gallon jar. let sit for 5-7 days.

5. sift off curd settlement and add to your soil or feed your animals it is good for their digestion, then there should be a light yellow serum left this is your unactivated serum.

6. Add 1 tsp molasses to feed and keep your bacteria alive and refrigerate. should have a shelf life of 6-12 months.

7. to activate microorganism activities and to room temperature non-chlorinated water at a ratio of 1 part Serum to 20 parts water.

8. feed to plants either straight into soil or foliar spray your plants directly.

How to make bokashi at home in your kitchen

Bokashi is moderately easy and cheap to make and there are many online video walkthroughs, you tube being a great place for a beginner to get some help, but here is a easy simple way to make Bokashi. Mostly made from wheat husks or wheat bran but I have heard of people using any thing from oats, barley, wood chips and even unsalted peanut husks.

Bokashi Grain (10 & 50 lb mix)

10 lbs wheat bran

4 tbsp EM1 serum

4 tbsp Molasses

10-12 cups non -chlorinated water

or

50 lb wheat bran

3/4 cup EM serum

3/4 cup Molasses

3-4 gallons Non-chlorinated water

air tight containers such as buckets with lids or storage totes will work too.

Something to mix in or on.

Procedure:

1. Add molasses to water and mix well.

2. Add Em1 serum

3. add wheat bran too mixing container or place on a tarp when dealing with large amounts.

4. Add liquid slowly and mix vigorously till all liquid is added and all bran material is dampened. Bokashi mix should be equally damp and slightly sticks to itself. This is field capacity. You should be able to grab a hand full and squeeze a few drops of liquid out.

5. For my ferment I use trash cans and contractor trash bags. Once my mix is ready I line a 32 gallon trash can with 2 contractor bags and scoop my Bokashi mix in , compacting and squeezing all the air out of my bran as i fill the trash can.(Keynote: 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 drape another contractor bag over the trash can and top with a lid. The key is, “ you want an anaerobic ferment”. No air exposure for 2 weeks to a month. “Let it chill”.

6. Store for 14- 30 days in a dark, room temp area for fermenting.

7. open fermented mix(smell should be sweet like apple cider) and Sun dry on concrete or on a tarp in the sun, time may vary depending on your location and time of year for drying. See my boy cub below shoveling the dried Bokashi bran.

8. Place in container for your Bokashi composting needs, flush down toilet to clear septic tanks, feed to livestock to better digestion. Probiotics rock!!!

How to make a Bokashi composting bucket:

Materials:

2 - 5 gallon buckets

1- 5 gallon bucket lid

1 - plastic spigot

Tools:

Drill

drill bits

In one bucket attach the spigot to the lowest point on the bucket. Use a drill to drill the proper sized hole for the spigot. Attach the spigot and secure tightly.

On the other bucket drill a whole bunch of 1/4 inch holes in the bottom so the food waste can leach liquid and drain down through the holes into the other bucket with the spigot.

Now you can throw your food waste into the bucket and sprinkle with a layer of bokashi bran. There you have it Folks, your very own bokashi bucket. I store mine on a couple cinder blocks right outside the kitchen door. The cider blocks boost the bucket off the ground so I can drain the liquid from the ferment. I add this liquid to water and apply it to my garden. Try it, your plants will love it!!! Use it at any ratio you want as it wont burn your plants. I dilute it at approx. 1 tbls per gallon of water to make it stretch as far as possible.Once the bucket is filled with food waste I add it to the garden by digging a hole n backfilling with the contents of the bucket. I hope y’all found some good info here and hope it helps you be more sufficient and more sustainable on the homestead. Please stay tuned for more informational “Healing Health & Homestead” related topics in the near future. Happy Homesteading Ya’ll!!! Peace n hair grease!!