I learned about Bokashi from brother Bart who uses it in his garden in Hawaii and is growing some amazing vegetables.
Bokashi is a kind of compost but it only takes two weeks to make. "Conventional composting relies on oxygen-fed organisms to break down organic material. Bokashi uses different kinds of microbes that thrive without oxygen. They decompose organic matter through an anaerobic process. It’s basic fermentation, the same process that gives us wine and pickles."
Bokashi is used like compost but because it's odorless one of the most frequent uses is in indoor vegetable scrap composting.
I plan to experiment with Bokashi with my pots. Need to repot all the strawberries so will make some potting mix, add some Bokashin and biodynamic compost and see if it works.
Today I mixed up 100 lbs of the stuff using wheat bran, molasses, water and EM (Effective Microorganisms). It's simple. Pretty much followed this video.