All Seasons Bokashi (Probiotic Bokashi)

Our Bokashi is made by fermenting wheat bran with molasses and beneficial bacteria. Bokashi has traditionally been used as a soil amendment to increase the nutrient level and microbial diversity of the soil.

The decline in microbial life in your soil can be a slow process that you might not notice for several years. Many of the standard growing practices cause the erosion of microbes. These traditional practices such as; extended irrigating, fertilizing, cultivating, fungicide applications, soil fumigation and single crop growing may be unavoidable in some situations, but they all lead to the decline in overall soil health. The bacteria in your soil also needs oxygen and food to survive - just like we do, and to keep your soil in good health requires constant additions of bacteria and humus.

The Power of Probiotics

While bacteria are so small that they are not visible to the naked eye, the work that they do in the soil is incredibly important to for plants. Bokashi helps with the following:

•  Increasing nutrient availability to the plant


• Decompose plant residue and organic matter


• Control or inhibit deleterious microorganisms or pathogens


• Degrade contaminants and chemical residues


• Stimulate root development


• Enhance drought resistance


• Improve soil aggregation and assist with nitrogen fixation


• Promote germination, flowering, fruiting and ripening in plants


• Improve physical, chemical and biological environments in the soil and help to eliminate soil-borne pathogens and pests


• Enhance the photosynthetic capacity of plants and ensure better germination and plant establishment Increase the effectiveness of organic materials as fertilizers


• Eliminate putrefactive soil that stresses plants

Bokashi can also be used as a microbial inoculant in situations where a liquid inoculant would be less effective such as in composting food waste and in compost toilets.

Bokashi is for use in organic production of recycled food waste. It also helps to cultivate the beneficial microorganisms as food decomposes, speeding the process of fermentation and reducing foul odors.