Bokashi has far better acceptance rates in New Zealand than here, and it's beginning to move beyond the home! This Wasteminz paper has some interesting bits; as I was thinking about bokashi juice the day I found it, I was particularly caught by
...the juice is able to be utilised for direct
fertilisation of food crops without concerns of spreading common food pathogens.
The juice is highly concentrated with organic acids and a pH of around 4. It has a high
nitrogen, phosphorus and potassium nutrient content.