Soil Preparation for Gardening using Useful Microbes

Harness the power of EM materials to cultivate robust and healthy vegetables. With consistent application, the soil is rejuvenated, leading to bountiful crop yields without the reliance on pesticides or synthetic fertilizers. Additionally, the inherent antioxidant properties of EM materials act as a protective barrier, preventing decay and disease in plants.

1. Pre-Planting Application of Bokashi & EM Spray

• A month before planting (the longer the wait, the better), add 3kg of mature EM Kitchen Compost (or any mature regular compost) and 200-500g of EM Bokashi (bran) per square meter to the soil.
• Spray a diluted solution of Activated EM (500 to 1000-fold dilution) over the soil. If the Activated EM is not ready, EM Diluent can be applied.
• Till the soil to mix in the added components.

2. Preparing EM Diluent

• For a 1000-fold dilution, combine EM1 with water in a 1:1000 ratio.
• For enhanced longevity, add an equal amount of molasses to EM1.
• Use the diluted EM within 1-2 days of preparation. If it emits an unusual odor, add 10cc of EM1 and discard the mixture.

3. Creating an Activated EM Solution

• Materials Needed: 2-liter plastic bottle, 1200cc EM1, 200cc molasses, 1600cc water, bowl, funnel.
  1. Combine EM1, molasses, and water in a 1:1:8 ratio in a sealed container, like a PET bottle. In winter, use lukewarm water (around 40°C).
  2. Allow the mixture to ferment for 10-15 days in a stable temperature environment, such as under a sink.
  3. Once it emits a sourdough or sweet-sour aroma, it’s ready. Although it can be stored for a month, it’s best to use it promptly.

4. Making EM Bokashi (Bran)

• Materials Needed: 3.2-3.5kg rice bran (or wheat bran), 300g rice bran (optional), 700-800cc water, 10-15cc EM1, 10-15cc molasses, 10-liter airtight container, lukewarm water (if molasses doesn’t dissolve easily).
  1. Dissolve molasses in 100cc of water.
  2. Add the remaining water to the molasses solution and mix in EM1.
  3. Transfer the mixture to an airtight container and let it activate for 3-5 days.
  4. In a tub, combine rice bran and other ingredients.
  5. Mix the activated EM solution from step 3 with the ingredients from step 4. If using rice hulls, mix them with the activated EM first, then combine with the rice bran.
  6. Gradually add water with EM to achieve the desired consistency, similar to oatmeal cookie dough. If it’s too wet, add more bran to balance. Ideally, the moisture content should be around 30%.
  7. Transfer the mixture to an airtight container, filling it completely to minimize air exposure.
  8. After a week, check the mixture. If it feels warm or has a strong sweet scent, press down to release any trapped air.
  9. Reseal and let it age for another month. Once fermented, use as needed. For extended shelf life, spread it on a large sheet, like a tarp, and dry in the shade.