Bokashi bins can accommodate all organic kitchen scraps (including meat, fish and dairy products). The addition of Bokashi microbes begins the process of fermentation anaerobically (without oxygen) and minimizes any unpleasant odours. Emptying is only necessary once the unit is filled and has been left sealed to ferment for around three weeks.
The kitchen caddy on the other hand has to be emptied regularly into a Green Johanna, Green Cone, or Compost Tumbler, where the breakdown process will take place aerobically.