Making Your Own Bokashi Bran
Making Your Own Bokashi Bran (Bokoffee)
Inspired by Josh's method we've developed a recipe for making your own bokashi bran, Well Bokoffee
EM1 is the main ingredient for Bokashi. It prevents food waste from rotting. EM1 works with wheat bran or coffee grounds, using sugar molasses as a food source.
Supplies:
EM1
Wheat bran or coffee grounds (must be dried)
Sugarcane molasses
Water
Small plastic buckets to mix the ingredients
Plastic bags with sealing strips
Mixing Ratio:
The mixing ratio for making EM-Bokashi is 1:1:100. This means 1 part EM1, 1 part cane sugar molasses, and 100 parts water. This ratio will produce high-quality Bokashi.
20 kilos of Bokashi can compost about 400 kilos of food waste or fill 20 compost barrels with a capacity of 20 litres.
Ingredients:
20 kilos of wheat bran or coffee granules
10 litres of water
100 ml EM1
100 ml sugarcane molasses
Recipe:
Dissolve the 100 ml cane sugar molasses in a litre of warm water (around 50°C). Stir this solution well into the remaining 9 litres of water.
Add the 100 ml EM1 solution and mix well.
Using a cup, pour the mixture little by little over the wheat bran or coffee granules and mix well. Ensure there are no dry spots. The wheat bran mixture should have a moisture content of 35 to 40%.
To test the moisture content, squeeze a handful of the bran mash into a ball. No liquid should drip between your fingers. When you open your hand, the 'Bokashi ball' should still have the same shape and crumble easily. If it's too wet, add more bran. If it's too dry, add more water.
Fill a 5-litre plastic bag with the wet Bokashi. Squeeze out all the air (very important as fermentation must be done anaerobically) and seal the bag. In summer, ferment for at least 2 weeks. In winter, ferment for at least 4 weeks.
During fermentation, check the smell and appearance of the EM-Bokashi by occasionally opening the bag (and resealing it tightly). The smell should be sweet and sour, similar to apple cider vinegar. A white blemish is normal and indicates good fermentation.
After 2 to 4 weeks, open the bag. If it smells like putrefaction, it means the bag wasn't sealed properly or the humidity was too high.
Store the Bokashi for up to a year if kept airtight.
The Bokashi is now ready to process food waste into Bokashi.
Alternative:
For smaller amounts, ferment in an airtight barrel or a thick garbage bag.
Dont want the hassle and need a quality batch controlled product for best results ? Then use our EM certified products.
Agriton Bokashi Bran is an essential component for successful kitchen waste recycling and composting. This specialized bran is infused with Effective Microorganisms (EM), which accelerate the fermentation and breakdown of organic matter. When mixed with food scraps and other waste materials, Agriton Bokashi Bran helps create nutrient-rich compost, reduce landfill waste, and enhance soil health.
