How to dry Bokashi

http://www.probioticsoulutions.net/
How to dry Bokashi, a guide through the simple steps of drying EM-1 Bokashi!

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[bluescrubby]

Great videos, thanks so much for the education. I am making bokashi, and need some advice if you have a moment. I've done a few batches, and none of them start to smell like the stuff I have bought in the store. The storebought stuff has the sweet and sour, very pungent. Mine always ends up smelling like the rice bran I use to make it. It doesn't seem to have much fermenting power, either... I used 3L hot, dechlorinated water, 100cc molasses, and 100cc EM original liquid. Any ideas for me?

[88simran]

@bluescrubby Thanks for the compliments!

I had the same thing happen when i first used %100 rice bran. As it turns out, the Rice bran Compacts SO much with its tiny fine particles that fermentation doesn't occur. This is most likely what you are experiencing... There are the many variables such as having a sealed bag or not.

I would try mixing half and half wheat bran or some other material that can give a little more "fluff" to the compressed mass. let me know how it goes!!

[makanakahn]

Good Job SIM! Just started using the Bokashi! Sol

[88simran]

@makanakahn  Thanks Sol :-)

[billjackjane]

I thought this was a good video and exactly how we started drying Bokashi.

[88simran]

@billjackjane Do you use a different process now? and if so, what do u feel the benefits are??

[88simran]

@billjackjane Thanks!!!

[bluescrubby]

@88simran Hmm. I used a mix of half rice hulls and half bran by volume, so much more bran by weight. I'll try a much higher ratio of hulls and see what happens.

[SirBubbaGumb0]

@88simran

Have you tried drying the bokashi indoors? If so, what were the results?

Thanks.

[khalil103084]

@88simran

hi, how do you make your EM?