1 part EM•1
1 part Molasses
20 parts warm Water(110-115 degrees)
1. Mix and anaerobically ferment for 3-7 days in a sealed, expandable container at room
2. When pH is below 4.0, Activated EM•1 is ready to use. Usually the pH is below 3.8
by the second or third day gas is produced.
3. Activated EM•1 should be used within one month after fermentation.
*Note: Pressure buildup will have to be released by unscrewing cap of container,
perhaps once or twice per day.
Activated EM•1 is applied at various rates according to desired results and the medium
to which it is applied. Generally, on land Activated EM•1 is applied at a rate of 40 or
more gallons per acre per year. In water/wastewater, Activated EM is applied as a shock
at 1:1,000 and at 1: 10,000 for maintenance.
More information is available in the International Kyusei Nature Farming Conference
books, available through EM Technology Network for $20.00 each (Vols. 1-6). Also
available is the APNAN manual for $5.00.
1/2 Cup EM•1
1/2 Cup Molasses
100lbs. Wheat Bran(or some other high carbon material/waste material)
1. Mix molasses with water to dissolve molasses.
2. Add EM•1 and incorporate into wheat bran.
3. Add water until moisture content is 35-40%. (At this point it will form a ball when
squeezed, but no excess liquid will drain out.)
4. Put into airtight container for two weeks or double plastic bags. Leave at room
temperature. The finished EM Bokashi has a sweet fermented smell and may have a
5. Dry for long term storage or apply immediately.
EM Bokashi can be used to add organic material to soil and also adds microorganisms
when it gets wet. EM Bokashi is mainly promoted for use in the fermenter buckets as
part of the EM Bokashi Network to stablize food waste and eliminate malodors before
they are incorporated into soil. Please contact Junko Gabriel for more information about
the EM Bokashi Network and its activities at 520-629-9301.