After you combine 1/4 c EM-1 (TeraGanix is where I got my microbial inoculant -- you can make your own if you have the patience), 1/4 c molasses, 10 tepid cups rain water with 10 pounds of wheat bran and blend it all together with your hands in a big bin (you'll know the blending is right when you don't have any dry spots & when you make a snowball out of it, it stays together for a couple seconds and falls apart-- add water until it has that "feel"). Then you fermented for three weeks (or more) in an airtight sack or container in a warm spot. Then you dry it out the sun; box it up and you are Bokashi-ready-to-roll!

Mix up 10 cups of tepid rainwater (warm it up a little... Not too hot or you'll kill your microbes) + quarter cup microbial inoculant (EM1) + quarter cup molasses + 10 pounds wheat bran.

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