Bokashi is the Japanese word for “well fermented organic material”. The organic materials are packed airtight. This allows a fermentation process to take place in which useful metabolic products of micro-organisms are created.
This preservation technique preserves the energy in the product. As with sauerkraut, the Bokashi gets a higher nutritional value than with non-fermented organic substances. Bokashi is suitable as a soil improver and is a food source for micro-organisms living in the soil. They settle permanently in the soil, multiply and dominate over the present harmful bacteria, fungi and viruses. In this way, you create a 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 in a pathogenic soil first chose the hitherto predominantly harmful microorganisms, will now join the effective microorganisms of EM. A pathogenic soil thus becomes a disease-suppressing soil. Within agriculture and horticulture, this is the most effective, sustainable way to get more benefit from the soil.
Value of GFT-Bokashi
In contrast to normal compost, GFT-Bokashi preserves the 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 to a constructive and disease-suppressing soil
– increased microbial diversity and activity
Make Bokashi of your vegetable, fruit and garden residues using the Bokashi kitchen bucket.