Bokashi (EM compost)

Bokashi is the end product of composting and fermentation of various biogenic waste, helped by Effective Microorganisms. Bokashi matures anaerobically, which means that it does not need to be ventilated. This have three significant advantages:

1. The use of Effective Microorganisms in the compost eliminates rotting from the compost heap. The process completely represses unpleasant smells and toxic metabolic by-products, but it produces vitamins and bioactive substances.
2. The omission of frequent turning over during composting equals an important saving in labour. The compost heap ferments anaerobically.
3. The nutrients, and especially the nitrogen, are retained in the Bokashi and are not lost as greenhouse gases into the atmosphere. The nitrogen predominantly remains organically bonded and is thus more difficult to wash away in the ground water.

Difference between Bokashi and traditional compost:

Bokashi | ferments | anaerobically

Matures at lower temperatures. Turning over only necessary when additional material is added. ready after 6 – 8 weeks. The germination capacity of all seeds is suppressed by fermentation. No odours.

Compost | breaks down | aerobically

The organic substances oxidise thanks to the high temperature development. Therefore, frequent turning over is needed, whereby a large number of the valuable materials are lost in the atmosphere. Turning can lead to addition odour development due to the appearance of ammonia. The composting process takes longer.

How Bokashi works

Bokashi accelerates the maturing of the compost and suppresses rotting. It also promotes the microbial activity in the soil and improves the physical, chemical and biological condition of the earth.

A range of impressive advantages speak for Bokashi:

• The health and fertility of the soil is promoted.
• The development of the humus (formation of the clay-humus complex) is increased.
• The biological activity of the soil is activated: many worms populate the earth.
• The moisture and nutrient retention capacity of the soil is improved.
• Thanks to the quicker warming of the earth in spring, vegetation begins earlier (EM earth is 3 – 4 °C warmer).
• Root growth is stimulated.
• The resistance of the plants is increased.
• Fruits mature more evenly.
• The size and quality of the harvest increase.
• Plants and fruits contain more antioxidants and bioactive substances such as vitamins, trace elements, etc.
• The storage of the harvest is improved.

Instructions

All biogenic waste, such as cereal bran, spelt glumes, finely chopped straw, kitchen and garden waste (no meat so as not to attract animals), chopped wood chips, grass and shrub cuttings, foliage as well as manure from cows, pigs, sheep, goats, poultry and horses and many other organic materials can be “Bokashi-ised”. Biogenic waste from “acid“ trees and shrubs (like conifers, rhododendrons, thuja) should be treated with Bokashi separately.

Producing Bokashi in the household – the Bokashi kitchen compost bucket

Effective Microorganisms help to ferment kitchen waste, to form high-quality fertiliser (Bokashi) for flowers, vegetables, shrubs and trees.

Required accessories:

• a (small) compost bucket for everyday kitchen waste
• Bokashi kitchen compost bucket (the Bokashi kitchen compost bucket is used to ferment kitchen waste and neutralise odours, using dried organic Bokashi.)
• Dried Bio Bokashi

Here’s how to do it:

1. Spread a handful of dried Bokashi on the top of the Bokashi kitchen compost bucket.
2. Break the kitchen waste into small pieces, mix with a handful (20 – 30 g) of dried Bokashi and put in the kitchen compost bucket.
3. Press down with a sandbag or suitable inside lid to ensure anaerobic (airless) fermentation.
4. Leave sandbag or inside lid (weighted) in the bucket.
5. Seal with air-tight lid.
6. The seepage that is formed during the fermentation period is a high-quality liquid fertiliser that should be used quickly. Some EM-Ceramic grey Pipes under the entrance increase shelf life. This high-quality flower fertiliser, diluted with water (1:100 – 1:1000) can be used to water the flowers every few days.
7. As soon as the bucket is full, leave it to stand for 2 weeks so that the contents finish fermenting. White mycelium on the surface indicates a successful fermentation process. The home-made Bokashi is finished!

Planting the Bokashi out

The pleasantly acidic-smelling content is added to the earth. The Bokashi breaks down after 2 – 4 weeks and forms a soil that is extremely rich in nutrients for flowers and plants. Due to the acidic pH value of fresh Bokashi, you should plant or sow only 2 – 4 weeks after applying Bokashi!

Or: Bury Bokashi at least 30 – 40 cm away from the plants.

Or: Set up a stock with ready-to-use, stored earth, where you mix Bokashi with the earth and then store it in heaps. EM-Bokashi from kitchen waste breaks down very quickly in these heaps.

Producing Bokashi in the garden

Because Bokashi (EM compost) is based on the principle of fermentation, small compost heaps must be covered with an air-tight cover. A bright compost sheet (temperature development) allows all material to ferment anaerobically.