How to make bokashi with no oxygen (anaerobic)

Bokashi making technology has developed around the word and creativity has been with it in which different materials have been tested and used in bokashi making. The best about this technology is that it can be developed using organic materials available locally, so it is applicable in all situations and localities. As long as there are organic materials available, then there you can make bokashi.

Principally, bokashi can be made either without oxygen (anaerbic) or with oxygen (aerobic). The following a recipe on how to make the bokashi using the anaerobic system.

Materials needed:

1. Rice bran (100 litres)
2. Oil cakes (25 litres)
3. Fish meal (25 litres)
4. EM1 (150 ml)
5. Molasses (150 ml)
6. Water (15 litres)

If you do not have molasses around or you have to buy it from somewhere with lots of cost, then you can replace the molasses with any type of sugar. Some other materials you can use include raw cane sugar, juice of any fruits and waste water of alcohol industrie. The principle here is to provide the microorganisms in EM with readily available energy source for the to initate their tasks.

Water quantity indicated above is for guide only. You may need less or more water, but please provide it in unlimited quantity meaning that there is always water available when needed. Guideline here is to produce a bokashi with a moist content of about 30-40 persen (moist enough, but no water excess).

Preparation:

1. Mix rice bran, oil cake and fish meal thoroughly;
2. Dissolve molasses in water (1:100). Use warm water to help the process.
3. Add EM into the molasses solution
4. Pour the EM mixture onto the already mixed organic materials. Please do this gradually to make sure a good mixing between the solution and the organic materials. Please check the mositure contents that there is drainage of excess water. The moisture level of the materials is about 30-40% and you can check this practically by squeezing a handful. Once sequeezed, it should remain as a single unit without crumbling, but the materials should scrumble when touched. That is the best condition you are after.
5. Place the mixture into an airtight bag (such polyethylene bag) and then place this into another bag to make sure an aerobic condition achieved during the process. Close the bag tightly and place it in a dark room, away from sunlight.

Time required to complete the fermentation is dependent on local climate. In summer of temperate region or in tropical regions, it requires about 3-4 days. In winter, 7-8 days are required for a complete fermentation.

At the end of the day open the bag and inspect the smell of the bokashi. It should be with a sweet smell. If it is sour and rotten in smell, you are not successful. Anaerobically prepared bokashi should be used soon after preparation. If you want to store it for later use, spread the bokashi on clean concrete floor under a shade as a way to dry it and then placed in a vinyl bag.

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