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.

The recipe for 5 gallon bucket:

1) Make a 1:1 ration of EM and molasses. 4 Tbsp. Put into 4 cups of water and let sit overnight.

2) Procure enough substrate to fill your container. I use dried coffee grounds. Wheat bran is popular to use. Wood shavings, food scraps,
etc.
The most important thing is to make sure that the end product has around 30% moisture. This can be determined by a strong man
squeeze. A nice hard squeeze should produce a few drops of water.
3) Mix the EM mixture into the substrate in a container. Wheelbarrows work well. Mix thoroughly. Add water until desired moisture level.
4) Fill into the bucket packing down firmly every few inches till full.
5) Cap the lid on airtight and wait three weeks for fermentation.
6) After three weeks spread the bokashi out to dry.

The bokashi is now ready to use. It contains millions of beneficial organisms and can be applied under mulch layers, mixed in with planting soil, or thrown in with compost. It will store dry in a cool shaded spot for a long time. If left wet and exposed to air, it will funk up pretty quick so drying is very important.

This is good stuff to throw into abandoned lots a few weeks before guerrilla gardening to help prep the "beds". Throw some dried stuff down and scratch it in with you feet. walk away all innocent like...