Atef Raia it’s anaerobic hence the airtight container

Sweet Vuvuzela Airtight container yes. However, a drain with a tap is to prefer. With the tap in the bottom, you can easily discard the liquid once/twice a week and still keep the environment anaerobic. Dilute that liquid heavily and you have got a nice fertiliser. On a side note, worth mentioning is that the PH of the compost (at least if you youse organic kitchen scrap) is very low (acidic). Therefore after putting the compost in the soil, let it “rest” for 3 weeks b4 putting any plants. Don’t forget to aerate it thoroughly when putting it in the ground. Coz now you want the aerobic bacteria to do their job. Cheers

You don't need to drain any liquid off during the process of fermenting the bran. There isn't enough liquid for that to be a problem. You are confusing this part of the process with using bokashi bran as an aid to bucket composting. When used in a bucket designed for composting you do need to have holes in the bottom of the bucket and a drain spigot if desired. The fruit and vegetables as they compost release moisture that must be drained away from the composting plant material. The process that is being taught in this video is only for making the inoculated bran that can be used in many different ways, from composting, to fertilizing directly in the garden, to using as an odor control in cat boxes. One key piece of this process that is missing from his video is that if you wish to store the bokashi bran over time you will need to spread the mixture out on a tarp or on a large tray and allow it to completely dry out so that it can be stored. By watching additional videos on making bokashi bran you can find out the exact way to do this. I have been using bokashi bran that I purchased from my local garden supply store to make bucket compost in my kitchen. I'm finding the process to be rewarding and I am amazed how much of my garbage is now being converted into useful compost.

The rice bran easily ferments and holds lots of goodness like silica that plants use. You can use wheat bran and other grain bran but coconut might be too inert. You must try! Yes molasses is just a source of sugars but holds more nutrients than honey but yes honey will work. Apple cider is very acidic but maybe a little will add some goodness and the low acidity the microbes might love. What is jaggery? Is it brown sugar? Then yes you can use brown sugar or jaggery.

bakerrr333 it’s under pressure so may pop during fermentation

thats usual in thailand

OMG! Who knows why they acted like that? I felt sorry for that teacher, but couldn't help to laugh my ass off about how silly that situation appeared to be- ( his goofy survival-passion, and their solemnly dumb-indifference) LMFAO! But, yeah, GOOD lecture. lol