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Bokashi (Japanese for "fermented organic matter") is a method of intensive composting. It can use an aerobic or anaerobic inoculation to produce the compost. Once a starter culture is made, it can be re-used, like yogurt culture. Since the popular introduction of Effective Microorganisms (EM), Bokashi is commonly made with only molasses, water, EM, and wheat bran. However, Bokashi can be made by inoculating any organic matter with a variety of hosts of beneficial bacteria/microbes. This includes manures, spent mushroom compost, mushroom spores, worm-casting tea, forest soil tea, yeast, pickles, sake, miso, natto, wine and beer. Molasses, the sugary aspects of beer and/or wine, feed the microbial cultures as they inoculate the organic matter.
After being aged 2 to 3 months and then sifted, bokashi can be used as fertilizer. Mixed with 60-90% loam, it is used in seed boxes. A small handful can be placed in the hole and covered with a little soil for transplanting vegetables. It can be applied in a band during the growing phase.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Bokashi". A list of authors is available in Wikipedia.|