Activated EM (Bokashi Spray)

Activated EM (also bokashi spray; bokashi microbes; Activated EM•1): a type of bokashi ferment, a microbial inoculant, a soil probiotic, a biostimulant, and a fermentation starter.

Activated EM is a liquid bokashi ferment and is an activation or propagation of the EM•1 microbes. It is made by mixing EM•1 with blackstrap molasses and water, and optionally, with sea salt, in an airtight container (under anaerobic conditions). Both the EM•1 and blackstrap molasses are added to water at 5% to the volume being made (example volume containers: 1 liter bottle, 5-gallon container, etc.). This essentially multiplies the EM•1 twenty (20) folds (i.e., 1 quart of EM•1 would produce 20 quarts of Activated EM).

It is referred to as Activated since the EM•1 contains microbes in a stable state, which means that their metabolic rate may be at a low to moderate rate of activity. By mixing and feeding the microbes with molasses, they start to feed, increasing their metabolic rate and propagate, becoming active, thereby “Activated EM.”

How To Make Activated EM

MATERIALS

• PETE bottle (i.e., plastic soda or seltzer water bottle): The bottle’s design/shape can handle the gas pressure buildup. (For a glass bottle, an airlock is needed to let air buildup out but not in.)
• A funnel is helpful for pouring into the bottle.
• Measurement tools: teaspoon, measuring cup (in ounces or milliliters).
• Label, pen or marker.
• Note on water: prepare the quantity of water in the chart below in a separate container, and optionally, heat to about 100°F to help dissolve the blackstrap molasses quickly.
• The sea salt (which is not part of the standard recipe but which we add regularly) adds minerals to help stabilize the Activated EM, prolonging its shelf life to about a year.

Ingredient quantities needed are based on the volume size of the bottle.

Optional ingredients (may add one or more of the following depending on purpose or preference — experiment with quantity and type and quality of each ingredient to determine outcome, such as resulting fragrance, effectiveness, and longevity)

• Liquid mineral extract [a few drops to a dribble] — also helpful for longer stable activated EM.
• Lemon or lemon extract [1 whole lemon, juice squeezed and the peel sliced and added]—for cleaning, antiviral and anti-pathogenic properties; adds lemon scent.
• Other materials may also be added, such as something known for its property; the fermentation can then incorporate or enhance that property (e.g., apple cider vinegar at 5%).

How To Mix

1. Fill 1/4 of the bottle with water.
2. Add sea salt and swirl the bottle to dissolve it.
3. Add the molasses and swirl the bottle to get the molasses to dissolve fully.
4. Add EM-1.
5. Fill the rest of the bottle with water.

Let ferment for 2 weeks at room temperature and out of direct sunlight. Daily check for gas (CO2) build-up. Burp/release the gas by very slightly opening the cap; do not fully open the bottle — during gassing, you can close the cap without over-tightening it. The Activated EM should be ready by the end of 2 weeks. At this point, the color should’ve turned from black to dark brown, and the smell of molasses should be much less with a sour-like fragrance (acidic, vinegary).  Optionally, you can use a pH meter or pH paper to check if it’s ready; when the pH is 3.7 or below, it is ready.
When ready, use as suggested below. Store out of sunlight. Keep at room temperature and airtight. Squeeze out the air if the bottle is soft plastic, or use a wine-saver type vacuum cap and pump for glass bottles.

Uses of Activated EM (AEM)

The fl oz/gallon (ml/4 L) refers to a fluid ounce (milliliters) of Activated EM per 1 gallon (4 liters) of water.

Activated EM can also be called bokashi spray if used as a spray, for example, whether sprayed straight on food waste or sprayed diluted on plants as a foliar feed.

AEM can also be called bokashi microbes in any and all cases, especially when applied as a non-spray.

The terms bokashi spray and bokashi microbes are used for consistency with the bokashi lexicon and can be more easily understood then the term Activated EM.

Garden & Houseplants: Use 1 fl oz/gallon (30 ml/4 L) to water your garden and houseplants. You can apply it after every watering, at least once a week, or 2-3 times a month.

Foliar feeding: Use 0.5 fl oz/gallon (15 ml/4 L) for foliar feeding (spraying to the plant leaves)
or about 1 teaspoon/quart of water. Spray every other week or once a month.

Laundry: For your regular laundry, you can either use only Activated EM or use half the amount of your laundry detergent and the other half with AEM. For example, if only using AEM, 1⁄4 cup (60 ml) to pre-wash drawer, if available; 1⁄3–1⁄2 cup (80–120 ml) to the detergent drawer or in the laundry drum on the dirty clothes; and 1⁄4 cup (60 ml) to the fabric softener drawer.

Tough Stains/Grime: Use 2 to 10 fl oz/gallon (60–300 ml/4 L) for tough stains, especially grime, greasy or oily stains, or buildup, including ovens, oven hoods, drains, etc. For best results, let soak for several minutes to half an hour before wiping clean. If it does not go away at first, then apply and wipe every day until gone.

Odor Control: Use 2 fl oz/gallon (60 ml/4 L), or 2-3 teaspoons/quart, for odor problems, including pet odors and urine, and for general cleaning (floors, windows, etc.). Use a spray bottle where useful.

Food Waste: Use straight/undiluted as a fermentation starter to spray on food waste. This will ferment the food waste in an anaerobic condition, and in two weeks the resulting fermented food waste (FFW), also bokashi food waste, can be used to amend the soil (buried or trenched) or composted to produce bokashi compost (i.e., FFW added to a compost bin with plant matter/brown material, with less turning and less time, produce compost).