This may sound silly coming from someone selling bokashi bran, but if you have the time and the adventurous spirit, try making your own bran. My reason for recommending homemade bokashi bran is the same reason why I recommend making your own bokashi fermenting bin. It’s easy and cost-effective.
Having said that, not everyone wants to take the time to make bokashi bran. In today’s busy world, I truly understand paying someone else to do something you’re not willing or inclined to do (sort of like hiring someone to cut the lawn or fix plumbing leaks).
Recipe for Bokashi Bran
TeraGanix has a simple recipe for making bokashi bran. That’s the recipe I use for the bran sold on this site. It calls for wheat bran (you can find it at an agricultural feed store), organic molasses (purchase online or from a health store), effective microorganisms (EM purchased from TeraGanix) and water.
The most difficult part of the recipe is mixing the bran. Mixing only becomes cumbersome if you mix large batches (i.e. 50 pounds at a time). Smaller batches are more manageable. Besides, if you make 50 pounds, you’ll have more than enough bokashi bran for a lifetime. It is my experience that a 1.4-pound bag lasts two months (give or take) for a family of 4.
Storing and Drying the Bran
After making the bran, allow it to sit in an airtight container for at least two weeks. After two weeks dry out the bran. My favorite drying method is allowing it to sit in the sun for a few hours. Once it dries, return it to the airtight container and use it on an as-needed basis. Dry bokashi bran can be stored for years.
You’ll save money by making your own bran. 
Buy It Then Try It
If you’re anything like me, you want to see if this bokashi stuff works before making your own batch. I purchased two bags of bokashi bran when I first started out. Those were the only two bags I ever purchased. Since then I’ve been making my own and you can too.
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