Bokashi 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.
In home composting applications, kitchen waste is placed into a container which can be sealed with an air tight lid. These scraps are then inoculated with a Bokashi EM mix. This usually takes the form of a carrier, such as rice hulls, wheat bran or saw dust, that has been inoculated with composting micro-organisms. The EM are natural lactic acid bacteria, yeast, and phototrophic bacteria that act as a microbe community within the kitchen scraps, fermenting and accelerating breakdown of the organic matter. The user continues to place alternating layers of food scraps and Bokashi EM until the container is full.
Once the bucket is full to capacity, the waste can be buried. Two Bokashi buckets are often employed, in order to create an alternating setup. Waste from the first Bokashi bucket is allowed to continue to ferment for 10–14 days or for any additional length of time. The waste can then be buried. The empty Bokashi bucket is then ready to use when the second one is full.
Liquid, known as Bokashi Juice  is drained off as necessary. This liquid can be used as plant food, or can be poured down the drain. This may be a good practice for households with septic systems, as it is believed that this may help maintain a healthy septic environment within the holding tank. Bokashi juice is acidic, however, and if being used as a plant feed, it should be diluted at a rate of 1:100 parts water.
Bokashi Compost will look different to other compost that has decayed. As the food waste does not breakdown or decompose while it is in the bucket, much of its original physical property will remain and it will have a pickled appearance. Breakdown of waste will occur after it has been transferred to the soil.
Burying Bokashi compost in a garden supplies plants with a nourishing food source and condition the soil with enriching microbes. If the fermented Bokashi compost is being transferred directly to the garden, the material should be buried in a thin layer, at least a foot underground (to keep animals from digging for it) for 4–6 weeks prior to planting.
Bokashi compost scraps can also be mixed into a regular/traditional compost pile instead of transferring to soil. The bokashi mix is an excellent way to heat up the compost pile.
Take care not to plant fresh Bokashi waste too close to sensitive plants or bedding plants such as lettuce. If unsure, test in a separate patch of the garden and/or reduce the dilution ration to 200:1.