The Science of Bokashi

Real research. Real results. See the evidence for yourself.

At Humus and Harmony, we believe in the power of bokashi—not just because we sell it, but because the science backs it up. This page is our growing collection of independent research studies that demonstrate how bokashi improves soil health, plant growth, and sustainable gardening practices.

Quick ReaD:

EM-Bokashi Addition to the Growing Media for the Quality Improvement of Kalanchoe Blossfeldiana

D. Prisa | CREA Research Centre for Vegetable and Ornamental Crops, Council for Agricultural Research and Economics, Italy

This study offers compelling visual evidence of bokashi's impact on ornamental plant quality. Researchers compared plants grown with and without bokashi in their growing media, documenting substantial improvements in plant vigor and overall health.

Why we love this study: It's a quick read with clear before-and-after photos that show the dramatic difference bokashi makes. Perfect for visual learners who want to see proof, not just promises.

Key Findings:

  • Enhanced plant vigor and overall health

  • Measurable improvements in growth quality

  • Visual side-by-side comparisons demonstrating the bokashi effect

[Read Google Scholar’s Full Study →] https://www.researchgate.net/publication/339711809_EM-Bokashi_Addition_to_the_Growing_Media_for_the_Quality_Improvement_of_Kalanchoe_Blossfeldiana

Side-by-side comparison of two potted Kalanchoe plants, showing dense clusters of pink and white flowers and foliage, potentially for a study on growth differences.

The “How To” section:

#1 How do I make Bokashi bran to use in my garden and composting? Can I make it at home?

Believe it or not you can! Making a batch of Bokashi Bran just takes 4 ingredients and you already have 1 of them (water) at home! To make Bokashi Bran you will need the following: (1) Humus & Harmony Beneficial Microbes, unsulfured molasses, and wheat bran. If using a carbon source other than wheat bran you may need to adjust how much water you add.

This example we are making a 25# batch:

Ingredients:

25# Wheat Bran

1.6oz Unsulfured Molasses

1.6oz Microbial Inoculant

~1.8quarts Water

Step 1:

Pour your wheat bran into a heavy duty garbage bag. The bag will be used to help mix and ferment the bran.

Step 2:

This part is optional but I find it helpful to fully dissolve the molasses. Using low heat, warm approx 1 cup of water and pour in the 1.6oz of molasses to help dissolve.

Step 3:

Combine the remaining 1.5 quarts of water with the dissolved molasses and microbial solution.

Step 4:

Combine the newly mixed solution into the wheat bran agitating to allow adequate mixing. The bag can be twisted closed and the material can be bounced around inside to help evenly mix the wet / dry ingredients.

Step 5:

To verify the water content take a fistful of wheat bran and squeeze it in your hand. If proper moisture is achieved minimal liquid should squeeze through your fingers. If your bran is too dry add small amounts of water and mix after each addition. If your mix is too wet you can add dry bran back in until your moisture level is met.

Step 6:

Remove as much air from the bag as possible when closing. Make sure bag stays undisturbed in a cool/dry environment for approximately 2 weeks. Once the 2 week fermentation has completed you can use you bokashi bran immediately or we recommend air drying to allow for shelf stability. Fresh/wet bokashi can be stored in fridge for few days but should not be stored long term.

Step 7:

Drying your finished Bokashi is as simple as setting up a tarp in your driveway and letting the wind and sunshine do their thing. Tip (The thinner you spread your bokashi to dry the faster it will dry). Once the wheat bran is completely dry it can be packaged and stored in a cool dry place for later use!