Bokashi bran is the magic ingredient in the bokashi composting system. The bran harbours billions of specially selected microbes. When added to your food waste in your bokashi bucket they get to work quickly. In just 4-6 weeks the bokashi microbe infused bran converts your food waste into homemade pre-compost and nutritious fertilizer. Read more about the benefits of using bokashi composting in your home, office…. wherever!
What goes into our bokashi bran?
Our premium bokashi compost accelerator (bran) is a careful mix of EM (essential microbes), water, sugar and bran. Each of these ingredients plays a critical role in building a healthy environment for the bokashi microbes to thrive.
The essential microbes (EM): These are the life within your bokashi bran. A few of these are added to the bokashi bran at the beginning of the production process. By providing the ideal environment for the EM, these microbes thrive and multiply. By the end of the production process there are billions and billions of happy microbes in your bokashi bran, ready to ferment your food scraps.
Water: The bokashi microbes (like you and I) need water to thrive and multiply. However, its important to get the moisture level just right; at least 60%.
Sugar: This is essentially food for the bokashi microbes. Any form of simple carbohydrates can work; molasses, syrup, sugar etc.
Bran: The bran is simply a medium or substrate for the bokashi microbes to live on. A home for the bacteria! Anything with a decent amount of carbon in it will work. This may be wheat bran, rice husks, newspaper, coffee grounds…. Just something for the microbes to populate.
Not all bokashi bran is equal
We want to make sure you love bokashi composting as much as we do. We make sure that all of our bokashi bran meets our high standards before we bag and ship it to you.
Our guarantees to you:
- We mature each of our batches of bokashi bran to ensure that the microbes have multiplied and thoroughly inoculated the bran. The length of time the bran is left to ferment varies throughout the year depending on temperature and conditions. If needed, we will leave the bran for up to 4 months to mature.
- We use the highest quality EM (essential microbes) in every batch.
- Our premium bokashi bran is thoroughly dried before being bagged and shipped. The drying process puts the microbes into a dormant state and allows our bran to be stored for at least 2 years. Our bran is dried in controlled conditions to ensure that the microbes remain healthy and ready to work for you. Too much heat and/or direct sunlight can harm the microbes making the bokashi bran ineffective.
- Our bokashi bran is freshly made throughout the year. Our team are busy making, maturing and drying bran throughout the year. This ensures that your bokashi bran is bursting with life and ready to get to work on your food scraps.
Can you make your own bran? Yes, you can. The process of making bokashi bran is relatively straight forward but consistently making high quality effective bokashi bran is time consuming and batches can fail, sometimes for no obvious reason.