Bokashi is a Japanese method of composting which uses anaerobic fermentation to convert food waste into a nutrient rich organic material that can be used in the garden.Food scraps are mixed with Bokashi bran which has been inoculated with EM, short for Effective Microorganisms. These microorganisms are a mixture of bacteria, yeast and fungi which accelerate the composting process, suppress pathogens, prevent putrefaction and reduce unpleasant odours.These bags of Bokashi Bran are suitable for use with a Bokashi bucket, each 3kg bag providing enough for 9-12 months of Bokashi composting. Small kitchen scraps, including meat and dairy, are pressed into the bucket in layers with Bokashi bran added in between. When the bucket is full it is left for 2 weeks to ferment during which time the juice from fermentation is drawn off.  At the end of the process the food scraps are thoroughly pickled and can be dug into a trench where fermentation continues increasing microbial activity in the soil. Bokashi can also be added to the compost heap where it works as a compost accelerator.