What is Bokashi ?
Bokashi is the Japanese word for “well fermented organic material”. Food remains such as peels, stumps and leftovers, but also garden remains, and manure with straw are organic materials that can be fermented. Everything is possible, as long as it is fresh.
Fermentation is known from sauerkraut. Fresh white cabbage is stored in an oxygen-free environment with the help of lactic acid bacteria, among other things. White cabbage becomes a fermented white cabbage. If you left the same cabbage in a bowl, it would rot.
The microbiology responsible for the fermentation process excretes very useful metabolic products. Antioxidants, vitamins, enzymes, natural antibiotics and growth hormones. Not only valuable for our own body but also for the plant. Fermentation is, therefore, a preservation technique that preserves nutrients and energy. After all, it does not get hot. Just like sauerkraut, Bokashi has a higher nutritional value than non-fermented organic materials.
Bokashi as a soil booster
Bokashi not only provides food for plants and improves the structure of the soil, but also activates the soil life. These microbes settle permanently in the soil, multiply and dominate over the present harmful bacteria, fungi and viruses. In this way, you create a disease-resistant soil and natural balance.
Bokashi is traditionally used in Japan to increase microbial diversity in the soil and to provide plants with bio-active nutrients, such as natural antibiotics and growth hormones, vitamins and amino acids. This gives plants more essential energy and greater resistance to harmful bacteria and fungi.
The neutral microorganisms that first opted for the hitherto predominantly harmful microorganisms in a pathogenic soil will now join the effective microorganisms of EM. A pathogenic soil becomes a pathogenic soil. Also, check out our flyer about Bokashi as a soil booster.
Value of Bokashi
Unlike regular compost, Bokashi stores carbon and energy. Bokashi provides one:
– good nutrition for soil life
– detoxifying effect on the soil
– good environment for micro-organisms
– faster availability of the absorbable nutrients for the plant
The Effective Micro-organisms present in the Bokashi provide:
– The production of all kinds of important bio-active substances, such as enzymes, natural antibiotics and growth hormones, vitamins and antioxidants.
– a shift towards a constructive and disease-proof soil
– increased microbial diversity and activity
Also make Bokashi from your vegetable, fruit and garden residues using the Bokashi kitchen bucket.