Bokashi Bran (Bokashi Sprinkle)

1. Water — 1 cup of water per pound of bran.  Place water in a large enough bowl or bucket.  Examples are 10 lbs, 25 lbs, and 50 lbs.
   • 10 lbs - 10 cups of water (80 fl oz, or 2.5 quarts)
   • 25 lbs - 25 cups (200 fl oz, or 6.25 qts, or 1 gal 2 qts 1 cup) 
   • 50 lbs - 50 cups (400 fl oz, or 12.5 qts, or 3 gal 2 cups)
2. Measuring cup(s) or measuring spoon(s).

   Have the right measuring cup or spoon ready for the molasses and EM•1.  
   Examples:
   • 10 cups of water – 80 fl oz ÷ 100 = 0.8 fl oz (1.6 tablespoons, or 24 mL) 
   • 25 cups of water – 200 fl oz ÷ 100 = 2 fl oz (4 tablespoons, or 60 mL) 
   • 50 cups of water – 400 fl oz ÷ 100 = 4 fl oz (8 tablespoons, or 118.3 mL)

Mixing

1. Fill the mixing tub to about 3/4 full with bran.
2. Mix the liquid ingredients (water, molasses, EM•1):
   1. Add the molasses first. Fully dissolve the molasses in the water. Use a clean hand or hot water to help dissolve the molasses quickly.
   2. Add the EM•1.
3. Slowly add the liquid mix to the bran (do not add all of the liquid at once — it may be too much depending on the pre-moisture content of the bran).
   1. Thoroughly mix the liquid and bran (with clean hands).
   2. Keep adding the liquid while mixing.

      Avoid clumping. Look for too-dry and too-wet spots (liquid may go straight to the bottom).

      Suggest using a circular pressing motion, as if wiping.
   3. Moisture target of about 30%. Test by squeezing a handful where it should easily stick into a ball but easily fall apart when touched. If it drips when squeezed, it is too wet—add more dry wheat bran in this case.
4. Put the mixed bran into an airtight bucket or double bag in trash bags.  Press down and squeeze out the air as much as possible.  
   For better anaerobic (less air exposure) conditions, place a plastic sheet or plastic bag over the bran before closing the bucket (not necessary if double-bagging in trash bags).
5. Label the bucket(s) or trash bags as follows: 
   Labeling example: 
   Fermenting bokashi
   3/7/2024
   Ready: 3/21/2024
6. Keep the fermenting bran (bokashi) at room temperature and airtight. Keep away from direct sunlight.
7. After two weeks, the bokashi is ready to use. The bokashi could continue to ferment for about a month before it goes bad. Under perfectly airtight conditions, the bokashi can be let as is, without opening, for over a year, depending on various factors (quality of the ingredients, especially the organic matter).

   
   After two to four weeks of fermenting the bran, you can use it as is. It will be damp, and as long as it is stored airtight, the undried fermented bran (the bokashi) should last about one month.
   1. Air dry the bokashi if not using all of the bokashi within 2-4 weeks. The bokashi can be used while it is being dried.

Drying the Fermented Bran (the bokashi) after two weeks.

It should be dried to prevent mold (green or black mold) from forming on the damp bokashi, especially if it will not be used within a month.

How To Dry The Bokashi: Spread it thinly over a flat surface (over a tarp, newspaper, cloth, or shallow bins, trays, or cardboard).

• Drying indoors can take 2–3 days to dry completely (crunchy dry feel). If in close quarters, the smell may be strong for some people. Air flow would help.
• If drying outdoors, in direct sunlight, dries in less than 3 hours. Otherwise, it will depend on humidity, wind flow, and temperature. So, during cooler seasons when there is not enough sunlight and not too dry air, it may take more than a day (in which case, make sure to put the not-yet-completely-dry bokashi in a bag or container overnight to prevent any moisture, such as the morning dew, from making it wet again.

Use trays if possible. Spread the bokashi out thinly. It will go faster if, now and then, you use your fingers to stir it to let it air out and dry faster.

After drying, keep in a bag or container to keep out moisture.

A very well-dried bokashi can have an indefinite shelf life.

Keep the bokashi dry and away from moisture.

When added to food waste, the moisture in the food waste will help to activate the microbes.

You can use the bokashi as it is drying.