Guzzmania Van den Alps

In my experience, plant rotation is important in an organic home garden if you plant annual vegetables.
The plants don't grow that well if you grow them in the same spot two two years in a row, even if you don't have diseases.
I minimize the ammount of ammendments that I would have to bring in from outside though.

I do my bokashi all soaked in its own brine. I use that brine for backslopping to inoculate when I start a new bucket. That way I don‘t have to buy anything. - I suspect that „drain it“ is a plot by sellers of commercial bokashi gear to keep people hooked on buying their consumable inputs like sprays and flakes and whatnot.

Jim Garlits wrote:it must be done outdoors, and smells really bad, so it has to be done away from P zone 1.

I do it right in front of my door in the warm season, an in the cellar during winter (so that the microbes don‘t freeze). It smells rustic, but not bad. Like Sauerkraut and silage. Also the smell is only there when I open the bucket. I fement wild things in that bucket, from moldy bread to fried chicken skins! (And veggie peels and greens too, of course, to keep it balanced.)

You don‘t have to buy anything for making bokashi. You also don‘t have to build anything special. Just take an old bucket with an airtight lid (e.g., a paint bucket), feed it a reasonable starter „meal“, add some unpasteurized Sauerkraut juice (or EMA if you want to be fancier), and learn how to tend to the microbial culture. Use a part of the established fementation juice to inoculate new fillings of the bucket (like backslopping joghurt). Its self-sustaining and free, and very easy once you have figured out what the microbes need.