Bokashi relies on effective microorganisms (EMs), primarily lactic acid bacteria, yeast, and phototrophic bacteria. These microbes work together to ferment organic matter in an oxygen-free environment, breaking it down into simpler compounds. Fermentation preserves nutrients, reduces pathogens, and produces beneficial by-products like organic acids. Unlike traditional composting, where heat is generated and nutrients can be lost, Bokashi locks in the goodness, creating a nutrient-rich product for your soil.