Identify an open space to make the Bokashi.

Ensure that it is open and has a roof (polythene/iron sheet/grass) that will prevent water from reaching the Bokashi.

Make sure the space is free from water logging and livestock. Water will damage the quality of the Bokashi. Do not allow animals near the mixture or the final product.

Do not place the mixture in direct sunlight as this may increase the strength of the smell.

Pile the charcoal

Add bran and rice husks to the pile.

Add top soil and manure to the pile.

Add rock dust to the pile.

Mix yeast and molasses in a drum. Add water.

Fill half a bucket with yeast and molasses. Fill it up with water and stir it until it is mixed well. The liquid has to be brownish. Equally share the mixture into three big drums. Repeat that process until you have used up all the yeast and molasses.

Then, fill up the drums with clean water. It is important that the water does not contain any chlorine.

⚠ Chlorine will kill the microorganisms that will be vital for the fermentation process and the making of the Bokashi.

Note: Use the two remaining drums as backup to add moisture to the pile, in case it is too dry.

Water the pile

Pour the mixture of water, molasses and yeast from the drum with a watering can gradually onto the heap as you turn the mixture from one side to a second side. Mix the material with the water until the mixture is 50 percent of water.

Turn the pile until it is uniformly moist.

To test the moisture, grab a handful of the mixture and squeeze tightly. Form a ball shape and squeeze it. If it stays in ball shape it is perfect. If it crumbles apart, you must add more water. If liquid comes out, the mixture is too moist. In that case add more ash.

Once the mixture is ready, leave it for 24 hours. Check the temperature of the mixture. When it is around 60 to 70 degrees Celsius, the mixture is ready to turn.

Turn the mixture.

Use a spade to pick up the mixture and turn it to a second side. Let the scooped mixture drop on top of the pile that it can cool down. Continue until the mixture is turned. Better do this step with 2 people to ensure equal distribution.

Turn the mixture in the following days.

After one day, turn the mixture once. After two days, turn the mixture twice. On the second day, there will be an odour when you turn the mixture. Make sure you turn the mixture in a well-ventilated area to reduce the smell.

Repeat the process: Turn the mixture twice a day for 5 to 7 days. Once the heat goes down, turn it once a day.

⚠ Keep the mixture moist during the process. Do not place it under direct sunlight. This will evaporate the water and kill the microorganisms.

If the heap starts turning white, the Bokashi may be burnt. Therefore, it is important to turn as often as possible to reduce the heat or spread the Bokashi evenly on the ground.

After 14 days, you can use the Bokashi.

You can use the Bokashi immediately or store it for up to 3 months. If you do not use the Bokashi immediately, spread it on the ground to allow air to pass through and cool the mixture. Do not keep it in a heap. Turn it regularly and take care that it does not turn white.

After 3 months, you can still use the mixture to make new and fresh Bokashi. In this case you just add the old Bokashi onto your heap of rock dust, charcoal, bran and rice husks as an additional layer. You do not need the molasses and yeast mix in this case. When using the old Bokashi, it replaces the need to use top soil since it reintroduces micro-organisms to the new pile.