Description
Kashi Gold is a small-batch bokashi designed for gardening, not just composting. Sprinkled on the mulch layer, it teams up with your soil food web so plants can access nutrients through thriving soil food web networks.
Where it comes from
Bokashi is an ancient anaerobic fermentation. Kashi Gold is made by Alan Adkisson, who designed a complete bokashi for growing plants and launched Gro-Kashi, using what he called solid-state fermentation. Each batch is fermented, dried and finished by Alan. It includes sun activation to encourage PNSB activity and preserve the living character you'll notice the moment you open the bag: an ancestral, sour-fermented aroma. That tangy scent signals quality.
What's in it
- 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
- A small percentage of Redmond sea salt to round out the fermentation ecology
- Organic cane sugar molasses to feed the process
What you'll notice in living soil
- Faster mulch breakdown and visible white bacterial growth
- Improved nutrient cycling right in the mulch layer
- Smoother plant access to minerals without juggling extra bottles
How to use
- Top-dress: sprinkle 2–4 tbsp per sq ft across the mulch layer every 1–3 weeks.
- New beds or heavy mulch: toss in handfuls to kickstart activity.
- Water in lightly to activate fermentation on the surface.
- Compost boost (optional): mix ½–1 cup per cubic foot of compost.
Use it year-round in no-till and organic systems, indoor or outdoor. It pairs with living mulches and compost top-dress.
Good to know
- Storage: keep sealed, cool and dry to preserve viability. Solid-state fermentations can last for years.
- Notice: animals will be wildly attracted to your bag of Kashi Gold. Store it somewhere safe or your pets and/or mice will find it and eat it all.
About the white growth
The white growth was first called mycelium, but the community now believes it is likely a bacteria called actinomycetes (Streptomyces species). These bacteria behave like fungi and create white, cobweb-like filaments, and they play a major role in breaking down tough plant materials such as cellulose, lignin, and chitin. They also produce antimicrobial compounds, which help suppress pathogens.
