EM is a mixed probiotic culture consisting of naturally occurring effective (beneficial) microorganisms. These microorganisms, which are harmless to animals and humans, repopulate the environment with good bacteria. EM is being used around the world to enrich argricultural lands, improve health of livestock, reduce livestock odour and composting odour, cleanup polluted water, and turn organic waste into high quality biofertilizer.
What is EM
The material is then fermented, and dried for storage. The microorganisms in Bokashi assist with the rapid break-down of organic waste material and help create a soil supplement that supplies soil with nutrients and powerful antioxidants, while building healthy soil structure.
Bokashi is used as an effective way to accelerate the composting process because the microorganisms in Bokashi are ready to spring to life and increase in numbers once added to organic matter. As a result, the waste breaks down quickly and the soil is inoculated with beneficial bacteria . Bokashi will guide the kitchen waste towards a fermentation path (versus a putrification path), which will reduce odours and attract beneficial insects while deterring unwanted pathogens and pests.
Bokashi is a Japanese term that means “fermented organic matter.” It is a carbon - based material that has been treated with EM (effective and beneficial microorganisms)
How does EM Bokashi Composting Work?
The most important thing to remember is that you are producing a top notch compost to improve the soil biology in your garden. Your reward will be healthier, more productive plants. Once you understand the process and the ongoing benefit of Bokashi composting, you will be enthusiastic about turning all of the waste you can get your hands on into garden gold.
If you are not a gardener, remember that you are contributing a great deal to the remediation of the environment when you treat you kitchen compost with Bokashi.
The Process
*Begin by sprinkling a little Bokashi into the bottom of your airtight bucket.
*Place your food scraps or meal leftovers in the bucket and coat them evenly with some more Bokashi.
*Use Bokashi generously. One or two handfuls to every 3–4 cms of food.
*Repeat this layering process until the bucket is full, then top up with a generous coat of Bokashi.
*Press down to remove air on every application of kitchen organics. A plastic bag can be used for this.
*Try to keep the material as dry as possible as excess moisture in the bucket may cause odours during the fermentation process.
*Break up extremely large pieces such as cabbage stalks to assist fermentation. (The smaller the waste, the quicker the finished product)
*Drain the liquid frequently from the bucket. Bucket juice will start to accumulate mostly during fermentation.
Ideally, you should set aside your filled bucket for at least 7 days. A two bucket system works the best for the continued collection of kitchen waste.
In the summer you can add your fermented waste directly into the garden in pathways or areas away from plant roots. Just dig a hole, dump in the waste, then cover the waste with the soil you dug out. The fermented waste is acidic at first but quickly neutralizes when added to soil. After 2 weeks, you can plant directly where you buried the waste.
In the winter time, add the kitchen waste to your backyard compost bin or pile.
If you are an apartment or condo dweller, adding your Bokashi treated waste to the municipal pile will help improve their process and add beneficial microorganisms back into the environment.
If you like to start your own seeds, use your Bokashi treated compost, mixed with peat moss, rotted manure, and/or topsoil to create a nutrient rich starting medium. You will be giving your seedlings a terrific start. I do this by dumping my kitchen waste in a large barrel (in my unheated greenhouse). I then cover it with top soil, peat moss, or rotted manure.
What is EM Bokashi
