Bokashi composting is one of the simplest and most effective ways of dealing with kitchen waste. You need a pair of sealed bins each with a tap, rather like a wormery, and a pack of Bokashi powder. Every time you add kitchen waste to the bin you sprinkle a handful of Bokashi powder over it. When the bin fills up, leave it for about two weeks and start to use the second bin. After two weeks you can bury the Bokashi-fied material in the ground or in a compost heap. It will rapidly turn to soil in these conditions, and the bacteria that make the process work will also go on working in the ground, spreading through the compost and improving the soil.
The tap is used to drain liquid from the Bokashi bin. This liquid can be diluted and used as a plant feed; or it can be used for cleaning, e.g. by putting it in the toilet.
Unlike other forms of composting, you can put meat, bones and cooked food into a Bokashi bin. The sealed bin breaks down the waste by an anaerobic (no air) process that purifies it.
Bokashi is made from EM liquid (Effective Microorganisms, discovered by Professor Teruo Higa), mixed with rice bran and molasses. The EM liquid only lasts a few days or weeks, but the Bokashi powder goes on working for months.