Bokashi composting is an effective way to manage kitchen waste using fermentation, allowing for a broader range of compostable materials compared to traditional methods. It can handle fruit and vegetable scraps, cooked and raw food (including meat and dairy), bread, grains, coffee grounds, eggshells, nuts, seeds, small amounts of pet waste, and uncoated paper products. 

However, certain items should be avoided, such as excessive liquids, mouldy food, large bones, hard pits, non-organic materials like plastic and metal, glossy or coated paper, large amounts of garden waste, oils, fats, and chemically treated plants. These can disrupt the fermentation process or fail to break down properly. 

For successful bokashi composting, chop waste into smaller pieces, layer it with bokashi bran, drain the liquid regularly for use as fertiliser, and keep the bin airtight to maintain anaerobic conditions. By following these steps, you can efficiently turn kitchen waste into valuable compost for your garden.

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