I make bokashi using this technique
First make some ‘EM’ by adding 500ml of LAB, 500ml of black strap molasses and 19 litres of water to a 20litre bucket seal with a lid and let sit for 1 month in a cool dark spot.
Bokashi recipe (1 pound of wheat bran)
5ml EM
5ml LAB
1 pound of bran
Water (just enough to moisten not wet)
I mix all ingredients then put it in a garbage bag and seal then put back in the bucket with the lid on back in the cool dark spot again for another 2 to 3 weeks. Once done if not used immediately you will have to dry it properly before storing it.
I hope your wife likes the smell more than mine haha