Bokashi is the Japanese word for "well-fermented organic material." Food scraps such as peelings, stumps and leftovers, as well as garden scraps and manure with straw, are organic materials that can be fermented. Anything goes, as long as it is fresh.

Fermenting
Fermentation you probably know from sauerkraut. Fresh white cabbage is preserved using lactic acid bacteria and in oxygen-free conditions, among other things. White cabbage becomes fermented white cabbage as a result. If you leave the same cabbage in a bowl, it would rot.

The microbiology responsible for the fermentation process excrete very useful metabolic products. Antioxidants, vitamins, enzymes, natural antibiotics and growth hormones. Not only valuable for our own bodies but also for the plant. So fermentation is a preservation technique that preserves nutrients and energy. After all, it doesn't get hot. Like sauerkraut, Bokashi has a higher nutritional value than non-fermented organic materials.

Bokashi as a soil booster
Bokashi not only provides nutrition for plants and improves the structure of the soil, but also activates soil life. As a result, these microbes establish themselves permanently in the soil, multiply and dominate over the harmful bacteria, fungi and viruses present. Thus you create a disease-resistant soil and natural balance.

Traditionally, people in Japan use Bokashi to increase soil microbial diversity and provide plants with bioactive nutrients, such as natural antibiotics and growth hormones, vitamins and amino acids. Plants thus gain more essential energy and greater resistance to harmful bacteria and fungi.
The neutral microorganisms that, in a pathogenic soil, first chose the, until then, dominant harmful microorganisms, will now join the effective microorganisms of EM. A pathogenic soil thus becomes a disease-resistant soil.