To make bokashi ferments

EM•1 (EM•1 Microbial Inoculant) is a liquid ferment containing three (3) groups of microorganisms: lactic acid bacteria, yeast, and photosynthetic bacteria. In the North American version of EM•1, the lactic acid bacteria group consist of Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus plantarum, and Bacillus subtilis. The yeast is Saccharomyces cerevisiae. The photosynthetic bacteria is Rhodopseudomonas palustris. 

Effective Microorganisms (EM) consists of a combination of three (3) groups of microorganisms: lactic acid bacteria, yeast, and photosynthetic bacteria. The lactic acid bacteria are the same ones found in sauerkraut, yogurt, cheese, sourdough; the yeast is the same one used by bakers, beer brewers, and wine makers; and the photosynthetic bacteria is the same one found in worm castings, in many soils and bodies of water. These microbes are found almost anywhere in the world and are not unique to any environment.