How to make AFM (mother culture for Bokashi) ?

Question

Basic Recipe for Activated Friendly Microbe "soup":

• blood-warm, de-chlorinated water (leave it standing for a few hours, or boil and cool)
• un-activated FM mother culture (FM= one of: EM, Biosa, etc)
• unpasteurized blackstrap molasses
• Ratio:  750ml  water : 15ml friendly microbes : 15ml  molasses ...optionally a pinch of sea salt and/or kelp
• put the microbial starter in last 
• for bokashi: let it stand for 15 minutes and go to bokashi recipe
• for all other uses, ferment 4+ days @25+ degrees until pH<3.8 

Local Suppliers of FM:  see bottom of https://www.appropedia.org/Bokashi

 

Comments

for a 2L bottle:   40ml microbial starter : 40ml molasses   (roughly 3 tbsp = 40 ml)

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pH paper with the correct range can be acquired from:

Bosagrape Winery & Beer Supplies
6908 Palm Avenue
Burnaby, B.C. Canada V5J 4M3

A 5 - 10 minute walk from the Royal Oak Skytrain Station

https://www.bosagrape.com