> 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/what-is-bokashi.md).
# What is bokashi?
Below is why Savimbo recommends and uses bokashi.
TL:DR bokashi is a fermented 'tea' that helps plants grow better
We originally learned it from the soil scientist [Lexie Amisacho](/practice-guide/community/field-schools.md#amisacho-lab-in-ecuador). But in general, what we learned, and use is a Latin American adaptation of a Japanese technique with a Japanese name. The word stays Japanese. The compost is half-naturalized.
We've also incorporated some recipes for "jungle teas" from local matriarchs who have a reputation for growing plants regionally with high survival rates. We recommend this approach for [iterative local testing](/practice-guide/iteration/what-is-a-b-testing.md).
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### What is bokashi
Bokashi (ぼかし, Japanese for roughly "fade" or "gradation") is fermented organic matter used as a soil amendment — produced by inoculating organic material with microorganisms and letting it ferment, rather than letting it decompose/rot in the open air.
Strictly, "bokashi" means the *fermentation method*; people also use it for the *finished product*. Both are fine.
### Basic characteristics of bokashi
What makes [bokashi and not compost](/practice-guide/bokashi/bokashi-vs-compost.md) is that it is fermented anaerobically. It also has an inoculant (we're introducing beneficial live microorganisms to the cultivation. It takes about 2-3 weeks to ferment, and the temperature is a bit lower, \~40-50 °C. It has an acidic pH of 3.5-4.5, and the end state is fermented, not decomposed, so it smells sweet-sour (like silage). If it smells like sulfur or ammonia, the batch has failed.
The ratio for substrate is high, high C carrier (rice hulls, coffee husks, bagasse) + N source (manure, fish) + molasses (microbe food) + water to \~50%
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[Bokashi vs compost](/practice-guide/bokashi/bokashi-vs-compost.md)
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[Bokashi recipes](/practice-guide/bokashi/bokashi-recipes.md)
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[Bokashi FAQ](/practice-guide/bokashi/bokashi-faq.md)
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### Notes
* It's not uncommon to find bokashi spelled differently in Spanish field literature as *bocashi* or even *bocachi.*
* Colombian and Peruvian recipes routinely incorporate 10–30% biochar. It loads the char with microbes and nutrients *before* it goes in the soil so that the biochar is full like a sponge, and doesn't soak up nutrients from the soil.
* Andean adaptations commonly have additions of [rock-dust and ash](/practice-guide/inga-agroforestry/fertilizer-and-mulch.md#mineral-supplements-and-inga-alley-cropping) for mineral content.
* We use local jungle teas and microorganisms gathered for free, captured from primary forest litter. This avoids paying for imported microorganisms from the Higa-Sangakkara lineage and means farmers can self-replicate.
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