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Although Bokashi is a general term describing fermented organic material - not all Bokashi is made the same. Bokashi Brothers Bokashi is enhanced at every step to ensure a more complete fermentation and maximum beneficial bacteria counts. We add two different sources of soil essential trace minerals and some very high count extra spike cultures of proprietary fermentation beneficial bacteria. We then ensure an oxygen free fermentation at controlled times and temperatures. Finally, we gently dry our bokashi allowing the beneficial bacteria to go dormant or form spores. These beneficial bacteria are then just waiting for right moisture and temperature to go to work and since they are are already on grains of wheat or rice bran, they have their own starting food source and each grain literally become a beneficial bacteria factory. The most common use of Bokashi Brothers Bokashi is in two step food waste fermentation "composting". The first step is to place chopped up food waste in a bucket that has an air tight lid. Our Bokashi is then sprinkled on top of the food waste. The lid is sealed on and the first step of fermentation begins. The fermentation is begun because the beneficial bacteria on our Bokashi Brothers Bokashi "wake up" and go to work. They consume some of the starch and sugars in the food waste and produce organic acids, enzymes and other pre-biotics that make step two work so well. Step two is to simply dig a trench and bury the fermented food waste in your garden soil or in a traditional compost pile. Then the soil bacteria go to work and finish breaking down the food waste into a rich dark soil mix that is not only teaming with good bacteria but also as returned all the nutrients from the food waste to your garden and in a very bioavailable form. It is a better way to compost because the CO2 that is lost in traditional composting is mostly retained. It is better for your garden and better for the planet!