> For the complete documentation index, see [llms.txt](https://sexytrees.savimbo.com/llms.txt). Markdown versions of documentation pages are available by appending `.md` to page URLs; this page is available as [Markdown](https://sexytrees.savimbo.com/practice-guide/bokashi/bokashi-recipes.md).

# Bokashi recipes

We always recommend [iterating and field experimentation](/practice-guide/iteration/what-is-a-b-testing.md). But here are some good standard starting recipes for bokashi. 

#### Figure O: Making bokashi in a portable nursery

<figure><img src="/files/MqhN1Is3nR3hzl3EEqif" alt="A woman tips forest organic matter into a blue 50-gallon drum holding reddish-brown bokashi mix, forest behind, Putumayo."><figcaption><p>Magaly making bokashi in a 50-gallon drum: fermented soil amendment, Putumayo</p></figcaption></figure>

### Bokashi recipe 50g drum

#### **Ingredients:**

* 20 kg of rice husks: Carbon source and food for the microorganisms.
* 40 kg of *mogolla* (wheat bran): Provides nutrients and also serves as microbial food.
* 20 kg of organic matter: Ideally collected from primary forest for greater microbial biodiversity.
* Molasses (amount unspecified): Provides sugars that stimulate microbial activity.
* Water (sufficient amount): Used to dissolve the molasses.

Total organic matter involved: 33.10 kg (per initial note, although the direct sum of components is 80 kg, which may require correction or clarification).

#### **Preparation process:**

{% stepper %}
{% step %}

### Setup

Spread a large plastic sheet on the ground.
{% endstep %}

{% step %}

### Mixing

Place the organic matter on the plastic. Add the rice husks and the *mogolla*.
{% endstep %}

{% step %}

### Molasses and water

Mix the molasses with water separately until fully dissolved.
{% endstep %}

{% step %}

### Incorporation

Add this liquid mixture to the solid ingredients on the plastic.
{% endstep %}

{% step %}

### Homogenization

Stir all components thoroughly, removing any sticks or large objects.
{% endstep %}

{% step %}

### Moisture check

Take a handful of the mixture; it should be moist but not drip water when squeezed.
{% endstep %}

{% step %}

### Anaerobic fermentation

Place the mixture in a 50-gallon drum, packing it firmly to eliminate air.
{% endstep %}

{% step %}

### Sealing

Close the drum hermetically to begin the anaerobic fermentation process.
{% endstep %}
{% endstepper %}

#### **Additional notes:**

It is recommended to use organic matter from a primary forest to enrich the microbial diversity of the bokashi.

### 🤓 The nerdy reason for the ingredients

In the recipes, **C is carbon and N is nitrogen.** Standard agronomy shorthand. The **C:N ratio** is an important part of a good recipe:

* **High-C materials** (rice hulls \~80:1, sawdust \~400:1, coffee husks \~50:1, biochar \~∞) — these are the "brown" carbon-rich bulking agents
* **High-N materials** (chicken manure \~7:1, fish emulsion \~5:1, fresh green leaves \~15:1) — the "green" nitrogen-rich activators
* **Target for bokashi**: roughly **25–30:1** going in. Too high-C and fermentation stalls. Too high-N and you lose nitrogen as ammonia (the stinky-batch means it failed).

Compost uses the same ratios for the same reason — microbes need \~25 parts carbon for every 1 part nitrogen to build their own bodies. Bokashi just gets there faster because the lactic-acid fermentation pathway is more efficient than thermophilic decomposition.

{% hint style="info" %}
Practical tip: if a farmer's bokashi smells like ammonia, add more rice hulls. If it won't ferment and stays cold, add more manure or molasses.
{% endhint %}


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