Useful summary of Bokashi making?

Question

Basic Bokashi Recipe:

• prepare AFM = Activated Friendly Microbes.  See its recipe
• mix 2.5kg bran with 750ml AFM "soup"
• mix rice or wheat bran in a food-grade large round plastic bucket;l only half-full of dry bran
• massage for about 10 minutes until 30% moist;
• squeeze all the air out: step on it; use a full heavy bucket inside bokashi bucket; put plastic on top, weight down with plate and heavy rock (be creative) 
• 30% moist squeeze test; lump holds together but crumbles when touched lightly
• ferment anaerobically for up to a month; the higher the temperature, the faster
• check after 2+ weeks; if it has white or off-white fungus:   it is ready
• fuzzy molds or smelly molds are bad indicators except for white to off-white fungal mycelium (fine threadlike)
• if fungus is any other color, throw it away (if no fungus, that is OK too)
• store it in a cool, dark place.  Will keep many months IF anaerobic (air squeezed out)
• when done, it should have a wonderful, clean, sweet and sour smell

Comments

please report your successes and failures here so we can all learn from them

Answer 1

Simplest Lasagna Recipe for kitchen waste bokashi:

• add carbon source (bran, shredded paper, tissues, cardboard, leaves, etc; spray AFM on it 
• add a layer of food waste; spray AFM on that
• squeeze air out
• repeat until bin is full; 
• let it finish fermenting (2 weeks); add to compost or bury in garden or planters

Traditional Bokashi Lasagna Method:

• start with thick layer of carbon to soak up bokashi juice at bottom
• for each layer of food, add a layer of bokashi to cover
• squeeze air out
• repeat until bin is full; wait 2 weeks to finish fermentiing;

To make one baby batch of bokashi:

•  Mix 1 tablespoon molasses into 1 cup warm water. When thoroughly blended, add 1 tablespoon AFM
•  Pour into 1 pound wheat bran or other inert carrier and mix well.
•  Seal container and set aside three to four weeks before using;
•  ready when coated with an even layer of white mycelium.
•  DO NOT OPEN TO CHECK ON BOKASHI until at least two weeks have passed, add time for colder climes.