2 - Bokashi: a Japanese word meaning "fermented organic matter."
Bokashi uses an "inoculant" of either wheat germ, wheat bran, or sawdust
to create the micro-organisms that break down food waste.

How to do it: Layer kitchen scraps (vegetables and fruits, as well as meat and
dairy scraps) with a bokashi inoculant in a special bucket

The Special Bucket:

Build your own system or buy a complete bokashi composting kit. Companies that sell the kits usually sell replenishment products, including effective microorganisms and bokashi bran. Here are steps for DIY bokashi composting:

Local Organization Growing Neighbors can help you with creating a Bokashi bucket

1. Chop food waste into 1- to 2-inch pieces. If you add larger pieces, they will take longer to ferment.

2. About once a day or every two days, add a small sprinkle of bokashi bran, about 1 tablespoon per inch of food waste. Open the bin only to add scraps, not to check on the state of the fermentation. If you add fluffy scraps, press them down to remove the air or put a plate or another flat, heavy object on top of the material to weigh it down to limit oxygen exposure.

3. Once the bin is full, keep it closed, and let it sit in a warm place for at least two weeks. During that time, drain the bokashi tea every few days. When the bokashi pre-compost is ready and fermented, you don't need to use it immediately. It can sit in the bokashi bucket for longer. During that time, the microbes will go dormant until you use it.