100 lb (20kg X 2 bags) of wheat bran
12 litres of warm water
240 cc of molasses
240 ml of EM
What you’ll need
a tarp, or a large, smooth area protected from the rain
a bucket, or a large spray bottle
a large air-tight container, such as an industrial plastic barrel with the lid
1. Spread wheat bran on a big plastic tarp.
A driveway or any other smooth surface would do fine, but you’ll want to make sure that you can protect it from rain – we think about these things in rainy British Columbia! With a tarp, you can wrap the whole batch up as a big bundle if rain threatens.
2. Mix the warm water, molasses and EM in a big container.
3. Spray the liquid mixture over the bran with a water jug or a large spray bottle.
4. Mix the bran and the liquid further by hand, crumbling the chunks down until the bran is evenly wetted.
5. Put the mixture in the air-tight barrel. Press it down as you stuff it in to remove as much air as possible.
6. Leave it for about a month in a warm place. (normal room temperature, or slightly warmer if possible)
7. When the surface of the mixture becomes covered with a whitish, fuzzy mold-like material and has a nice (at least for some of us!) sour fermented smell, it’s done.
8. The bokashi can be used right away. For longer-term storage, spread the mixture out on your plastic tarp away from direct exposure to sunlight and moisture until it’s completely dry. Break up any lumps; the bokashi should be completely granular. This usually takes a couple of days on the warm summer days of our area; in a hotter, drier climate it would presumably happen quite a bit quicker.
9. The dried bokashi should be good for at least two years.
From EM Bokashi Saltspring Island, BC