From the video description, provided by Fraser Valley Farm:
"I prefer Bokashi fermentation over hot composting of kitchen waste for a number of reasons, which I'll outline here. I'll also show you how the system works, and how to build your own DIY Bokashi bucket system. "
With Bokashi you have to spend money for the additive to make it ferment. That’s why I don’t use it. Vermicomposting works in small spaces but you can’t put much in it unless you have a large worm farm, in which case it takes more space than a compost bin. It also doesn’t produce as much compost as a regular compost bin, but the quality could be better.
I've been loving my bokashi program now that it's in full swing. I spent about 40$ on a jug of EM-1 and about 20$ on a 50 lb bag of organic wheat hulls. I mix the wheat hulls 50-50 with coffee chaff I get from a local roaster. I inherited a bunch of molasses but that's cheap too from the farm store. All told I think the last 40ish gallon batch of the stuff I made cost me around 30$. It's lasted for months using it quite liberally in the garden as well as using it for all our kitchen waste. We gather that in a gallon bucket by the sink and then dump the full bucket into a 10 gallon bucket with a seal and cover with a cup of bokashi (not a real cup just a container, i think it's from sour cream or cream cheese, not sure the actual volume). When the 10s full I dump it into a 20 gallon trash can with a spigot and use the juices that drain off to make aerated teas. After the 20 is full and the next 10 is full I find somewhere to dump the 20, usually in a pile with other bigger chunkier yard waste and it composts down real quick. All kinds of fungi and things get going in the 20 gallon bin. I live with a small yard and being able to build up the kitchen waste in a way that doesn't go rancid and doesn't attract animals until we have enough to actually compost has been a godsend. We innoculate with sauerkraut and the like when we dump them in our compost or empty the dregs of the jars in the compost.