Fermentation Techniques
RESOURCES
Bokashi Fermentation
A simple, ancient fermentation method that converts organic waste into a soil-ready amendment in 2–4 weeks — at any scale, from kitchen countertop to commercial windrow. ASAM-based bokashi inoculant produces a biologically active, low-pH pre-compost that accelerates decomposition and feeds soil biology when buried or added to compost.
What Is Bokashi?
Bokashi (Japanese: ぼかし, "faded" or "shaded") is a fermentation-based organic waste processing method developed and popularized by Dr. Teruo Higa — the same researcher who developed Effective Microorganisms. Rather than decomposing organic material through heat and aerobic breakdown as conventional composting does, bokashi ferments it anaerobically using a lactic acid-dominant microbial community.
The result is a pickled, pre-digested organic material with a distinctly sour smell, low pH (typically 3.5–4.5), and high microbial activity. It is not finished compost — it is a fermented pre-compost that, when buried in soil or added to a compost pile, breaks down rapidly and feeds soil biology with organic acids, enzymes, and fermentative organisms.
Conventional Compost
Aerobic decomposition. Requires turning, heat management, moisture control. 2–6 months. Cannot process meat, dairy, or cooked food.
Bokashi
Anaerobic fermentation. No turning required. 2–4 weeks. Processes all organic waste including meat, dairy, citrus, and cooked foods.
How Bokashi Works
The process is simple and requires three things: organic waste, bokashi inoculant (ASAM applied to bran or another carrier), and an airtight container.
Layer and Inoculate
Add organic waste to an airtight container in layers of 2–4 inches. Sprinkle bokashi inoculant (inoculated bran) between each layer at approximately 2–3% of waste weight. Press down firmly to remove air pockets.
Seal and Ferment
Close the lid tightly after each addition. The anaerobic environment is essential — oxygen disrupts the fermentation and causes putrefactive mold. Ferment at room temperature for 2–4 weeks.
Drain the Leachate
If using a bucket with a spigot, drain the bokashi liquid (leachate) every 2–3 days. Dilute 1:100 with water and use as a liquid soil drench or drain cleaner. Undiluted leachate is too acidic for direct plant contact.
Bury or Compost
When fermentation is complete (sour smell, possible white mold — not black or blue mold which indicates failure), bury in soil at 6–8 inches depth or add to a compost pile. It will break down fully in 2–4 weeks in soil.
Making Bokashi Inoculant with ASAM
Traditional bokashi bran is wheat bran inoculated with an EM-type culture, molasses, and water, then fermented 1–2 weeks until it smells sweet-sour and develops white mold. TerraFerm ASAM can be used as the inoculant in place of a commercial bokashi culture — it contains the same core microbial families (lactic acid bacteria, photosynthetic bacteria, yeasts) that drive bokashi fermentation.
Small-Scale Bokashi Bran (Home / Garden)
| Ingredient | Amount (per 5 kg bran) |
|---|---|
| Wheat bran (or rice bran) | 5 kg (11 lbs) |
| ASAM-C or ASAM-A | 100 mL (3.4 oz) |
| Unsulfured blackstrap molasses | 100 mL (3.4 oz) |
| Non-chlorinated water | ~200–300 mL (adjust for moisture) |
Method: Mix ASAM and molasses into water. Pour over bran and mix thoroughly until evenly moist — should clump slightly when squeezed but not drip. Pack tightly into an airtight bag or container, removing as much air as possible. Ferment 10–14 days at room temperature. Finished bran smells sweet-sour with visible white mycelium; dark or foul-smelling bran indicates failure. Dried finished bran stores for several months in a sealed container.
Commercial-Scale Bokashi Inoculant
For farm, restaurant, institutional, or municipal organic waste programs, the bran-based carrier scales directly. Produce in batches proportional to waste volume. Alternatively, ASAM-C or ASAM-A can be applied as a liquid spray (1:20 dilution) directly onto organic material as it enters the fermentation vessel or windrow — eliminating the bran-production step for large-volume operations.
| Scale | Method | ASAM Rate |
|---|---|---|
| Home / garden | Bokashi bucket (2–5 gal) | Inoculated bran at 2–3% of waste weight |
| Market garden / farm kitchen | Sealed 55-gal drum | Bran at 2–3% or liquid spray at 1:20 |
| Restaurant / institution | Sealed IBC tote or dedicated vessel | Liquid spray at 1:20 per layer |
| Municipal / commercial windrow | Covered anaerobic windrow | 1–2 L ASAM per m³ of material |
What Bokashi Adds to Your Program
Bokashi is not a standalone soil amendment — it is a pre-treatment step that makes organic waste biologically available much faster than conventional decomposition. When incorporated into soil or compost, it provides:
All organic waste types
Meat, dairy, cooked food, citrus, and oily waste can all be fermented — material that cannot go into conventional compost.
Speed
2–4 weeks to fermentation-ready pre-compost, versus months for conventional composting.
Soil Biology Activation
Fermented bokashi material releases organic acids, enzymes, and active fermentative organisms directly into the soil rhizosphere.
Odor Suppression
The fermentation environment suppresses putrefactive odors. Finished bokashi smells sour but not foul.
Nutrient Retention
Fermentation preserves more nitrogen and trace minerals than aerobic composting, which volatilizes ammonia.
Leachate Bonus
Bokashi liquid (1:100 dilution) supports microbial activity in drains, water lines, and soil surface applications.
Application methods and results may vary by waste type, climate, vessel design, and management practices. Bokashi pre-compost should not be applied undiluted directly to plant roots — always bury at depth or incorporate into compost first.
Ready to Ferment Your Waste Stream?
TerraFerm ASAM works as both a field inoculant and a bokashi starter. Order a kit and start fermenting your organic waste alongside your soil program.
Also see: EM-FPE Fermented Plant Extract · Microbial Leadership