EM-1 effective microorganisms according to Prof. Higa

EM1 effective microorganisms according to Prof. Higa, the original.

EM-1 original solution for activation

Purpose
Starting material for the production of the fertilizer EMa

Additional and appropriate information on storage and use

storage
Store in a dark, frost-free place at room temperature (max. 25°C). Storage and application should only be carried out in such a way that erosion into surface and groundwater cannot occur.

EMa – explanation and recipe
EMa stands for EM "activated" and can be produced by fermenting EM 1 ^® with sugar cane molasses. Its shelf life is approximately two weeks when stored in a cool, airtight container. By producing EMa yourself, you can cost-effectively produce larger quantities of EM ^® for your garden applications.

EMa recipe

1. Fill the fermenter halfway with hot water.
2. Stir in 3% sugar cane molasses until completely dissolved.
3. Fill the fermenter with cold water until a temperature of 35 – 40°C is reached.
4. Add 3% EM·1 ^® and mix the fermenter contents thoroughly.
5. Fill the fermenter to the brim with water at 35 – 40°C.
6. Close the fermenter and connect the heater – setting “34” on the heating element.
7. For fermenters with a fermentation lock: Fill it with water up to the mark.
8. Place the fermenter in a warm place for 7 days.

Your fermented maize is ready and successful when it has a pH below 3.6 and smells sweet and sour. White flakes on the maize are yeast and are a sign of good maize.

TIP: Place the EMa Fermenter on a Styrofoam plate and wrap it in a blanket to minimize temperature fluctuations and save energy. Do not cover the heating element to prevent overheating.

EMa cannot be propagated further. The composition of the microorganisms changes too drastically upon further propagation, meaning that the original function is no longer guaranteed.