A bokashi ferment is a fermented material, solid or liquid, that can be used in various applications, including soils, water, plants, and environmental remediation. Different types of bokashi are made with different kinds of organic matter depending on purpose, available resources, and method of application. The main types of bokashi ferments include Activated EM (also bokashi spray, bokashi microbes), bokashi (also bokashi bran, bokashi sprinkle), bokashi food waste (also fermented food waste, FFW), bokashi mudballs (also EM mudballs), bokashi silage, EM FPE (fermented plant extract), and EM•5. All these bokashi ferments are made by fermentation with EM•1, blackstrap molasses, and various organic matter, depending on the type of “bokashi ferment” being made. Below are recipes for some of the bokashi ferments and information on some of the main ingredients.
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Bokashi Glossary Definition
bokashi ferment: A bokashi ferment is an organic matter, solid or liquid, fermented by the bokashi method, that is, by utilizing microorganisms (such as Effective Microorganisms, EM) with other ingredients in an anaerobic (airtight) condition. There are different types of bokashi ferments: Activated EM (or bokashi spray, bokashi microbes), bokashi bran (or bokashi sprinkle), bokashi food waste (or fermented food waste), bokashi mudballs (or EM mudballs), bokashi silage, EM FPE (fermented plant extract), and EM•5. Each type is made with different ingredients and is used for different purposes (gardening, farming, bioremediation, etc.)