Bokashi is ancient anaerobic fermentation. Years ago, through the Probiotic Farmers Alliance, we met Alan Adkisson, the first person we knew to design a complete bokashi for growing plants. This business was founded with his partner Eddy Lepp. His approach (what he called solid-state fermentation) delivered visible white, pillowy mycelial growth on mulch and faster breakdown in living beds. 

Alan launched Gro-Kashi, which set the bar. Later, a past employee of BuildASoil named AJ built on that legacy with Kashi Blend at Growing Organic. When that chapter closed, we came full circle: Alan rejoined us. Together, we set out to make the best bokashi for gardens, treated like a premium culinary experience for your soil from start to finish. 

What’s Inside (and Why It Matters)

• Premium High Phos Rice Bran
• EM-1 (Dr. Higa’s original) to drive consistent, proven fermentation.
• Good Vibes Paramagnetic Basalt rock dust flour for coenzymes and trace mineral synergy along with paramagnetic energy.
• Insect frass as an additional food source for the biology
• Small percentage of Redmond sea salt to round out the fermentation ecology.
• Organic cane sugar molasses (never the cheap stuff) to feed the process.