• Craig Alger


I have been doing some research the last few years and experimenting with adding additional natural ingredients to the bran mix before it ferments. My theory is, and it is not unique to me, is that by adding natural sources of NPK (Ntrogen, Phosphate and K or potassium) and other minerals and nutrients to the bran mix. During fermentation the consortia of beneficial bacteria in the inoculate will work on and incorporate these new players and the results should be a more potent bokashi with some very bio available additional nutrients as well. I call this product Ferti-Kashi and though the NPK values will be very low, I think their availability to the plant will make them act like a they are in much higher concentrations. Stay tuned as I may be bringing new version to market in the near future.

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