To avoid damping off - use Bakashi (?) juice - but what is it?

[greenfingered fiend]

I have just checked out the Terry Walton (of  Radio 2 fame) podcast. On there he talks about Bakashi juice to avoid damping off but what the heck is it?

I have no idea how you spell it so I can't find anything on the web.

Can anyone garden shed any light on the issue?

Cheers.

GF.

[greenfingered fiend]

[posie]

Bokashi (Japanese for "fermented organic matter") is a method of intensive composting. It can use an aerobic or anaerobic inoculation to produce the compost. Once a starter culture is made, it can be re-used, like yogurt culture. Since the popular introduction of effective microorganisms (EM), Bokashi is commonly made with only molasses, water, EM, and wheat bran. However, Bokashi can be made by inoculating any organic matter with a variety of hosts of beneficial bacteria/microbes. This includes manures, spent mushroom compost, mushroom spores, worm-casting tea, forest soil tea, yeast, pickles, sake, miso, natto, wine and beer. Molasses feeds the microbial cultures as they inoculate the organic matter.


Uses
After being aged 2 to 3 months and then sifted, bokashi can be used as fertilizer. Mixed with 60-90% loam, it is used in seed boxes. A small handful can be placed in the hole and covered with a little soil for transplanting vegetables. It can be applied in a band during the growing phase.

Taken from:  http://en.wikipedia.org/wiki/Bokashi