DIY Bokashi Bran Recipe
L.J.
Environmental Advocate
Making your own Bokashi bran is simple, cost-effective, and surprisingly fun. With just a few ingredients like wheat bran, molasses, and EM-1 microbes, you can whip up a batch that’s just as effective as store-bought.
In this guide, I’ll walk you through the process step by step so you can keep your composting system thriving without breaking the bank.
This guide includes affiliate links. I may earn a small commission if you buy through them — at no extra cost to you.
Contents
What is Bokashi Bran?
Bokashi bran is a dry mix of wheat or rice bran and molasses, inoculated with Effective Microorganisms (EM). It is the key ingredient for Bokashi composting, as it kickstarts fermentation, suppresses odours, and produces a liquid by-product known as Bokashi tea.
- Wheat/Rice Bran acts as the carrier for microbes.
- Molasses is a simple carbohydrate that feeds the microbes throughout fermentation.
- Effective Microbes (EM): A mix of beneficial microbes—including lactic acid bacteria, photosynthetic bacteria, and yeasts (a type of fungus)—that support anaerobic fermentation.
Bokashi Bran Recipe
This recipe produces approximately 10 kg of finished Bokashi bran, ideal for regular household use or small community setups.
Ingredients
- 10 kg of Wheat bran
- 100 ml of EM-1 solution (Effective Microorganisms)
- 100 ml of Molasses or sugar (microbe food)
- 10 L of Water (for moisture and activation)
Method
- Mix the liquids: Dissolve 100 ml of molasses in 1 L of warm water, then stir into the remaining water (9 L).
- Add EM-1: Mix the EM-1 into the liquid solution.
- Inoculate the bran: Slowly pour the liquid over the bran, mixing thoroughly to ensure even moisture.
- Check moisture: Squeeze a handful—if it holds shape but doesn’t drip, it’s perfect (35–40% moisture).
- Ferment: Seal in an airtight container or bag and leave for 2–4 weeks.
- Dry: Spread out to dry completely before storing.
- Store: Keep in a cool, dry, airtight container. Shelf life: up to 1 year.
Alternative Carriers
You can swap wheat bran for other porous, carbon-rich materials. These alternatives have been used successfully in DIY Bokashi recipes:
- Rice husks, also called rice hulls.
- Coffee grounds
- Shredded newspaper
- Sawdust
When using alternatives, aim for a dry, absorbent texture and avoid anything oily, glossy, or chemically treated.
Its key to maintain the same moisture and microbial ratios (1:1:100 of EM-1 : molasses : water) for consistent fermentation.
Cost-Saving Alternatives
Coffee Grounds: Local cafés often offer used coffee grounds for free—just ask! You can also check with composting clubs or gardening groups; if they don’t have extras, they may know where to source them locally. Grounds are rich in nitrogen and make an excellent carrier for EM microbes.
Shredded Paper: Use black-and-white newspaper or unbleached office paper only. Avoid glossy, coloured, or chemically treated sheets, as they may interfere with microbial activity. Shred finely using a shredder, or tear manually if needed—though this is more time-consuming.
Rescue and Reuse
Fermentation Tip: Save and reuse airtight containers or freezer bags for fermenting your Bokashi bran. Recycling materials not only cuts costs but keeps your setup eco-friendly.
You can try and source free food-grade buckets with air-tight lids.
Where to Buy Ingredients for DIY Bokashi Bran
Online Supplies
You can easily source everything you need online or you may be able to find local suppliers.
Amazon UK
- Wheat Bran – Burnhills Horse Feed, 20kg
- Rice Husk – GOTVIGE, 10kg
- Molasses – Blackstrap or cane sugar molasses
- EM-1 Solution – Moutta EM-1® 1L
Wilton Eco Store
These suppliers offer reliable options for small batches or bulk buying. Just be sure to check for food-grade molasses and store everything in airtight containers once opened.
Local Supplies for DIY Bokashi Bran
Sawdust
- Look for untreated softwood sawdust
- Ask local timber yards or carpenters—many offer it free or cheap
- Check pet supply shops for sawdust bedding (always verify it’s additive-free).
Wheat Bran & Rice Husks
- Visit local feed stores—they often stock wheat bran in bulk
- Some may carry rice husks as bedding or feed filler
- Ask staff directly or check with nearby farms or equestrian centre
Always confirm materials are untreated and chemical-free.
How to Store Bokashi Bran
Store It Right: Bokashi Bran Storage Tips
Stored properly, Bokashi bran can stay active for up to a year. Here’s how to keep it fresh and effective:
- Keep it dry – Moisture activates the microbes prematurely. You want fermentation to happen inside your Bokashi composter, not in storage.
- Use airtight containers – Recycled buckets, tubs, or freezer bags work well.
- Store in a cool, dark place – Avoid direct sunlight, heat sources, or damp areas.
- Label your batches – Include the date and ingredients used to track performance and tweak future recipes.
If you’ve sourced free or low-cost food-grade buckets from florists, bakeries, or cafés, they’re ideal for both fermentation and long-term storage.
Prefer to Buy Your Bokashi Bran?
We get it—DIY isn’t for everyone.
Bokashi bran is available in bags ranging from 1 kg to 15 kg, and buying larger sizes often means better value per kilogram.
You can order 1 kg, 2 kg, 3 kg, 5 kg, 10 kg, and 15 kg bags on Amazon. One popular option is Wiggly’s Live Bokashi Bran—a high-quality compost accelerator made with a rich mother culture, effective for up to 18 months when stored correctly.
Other UK suppliers include:
- Agriton Group – Offers 1 kg, 2 kg, and 15 kg bags
- EvenGreener – Sells 1 kg & 3 kg refill packs
Want to go further with Bokashi composting?
Our Bokashi Composting Guide takes you beyond the bran—covering how to use your composter, add food waste, measure out bran, understand the fermentation process, manage pre-compost, finish it off, and make the most of Bokashi tea. It’s your next step toward confident, low-waste composting.
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