Your bokashi bucket should be kept between 60-100 F or 16-38 C. 70-100 F, or 21-38 C is ideal. Bokashi should never be allowed to freeze.
In areas with high-heat summers, keep your bokashi bucket in the coolest room in the house if you are expecting temperatures over 100 F/38 C and out of direct sunlight.
For bokashi composting in winter, keep the bucket in the warmest room in the house. Then, once the bokashi has reached the two-week mark, you can move the bucket to a cooler (but not freezing) location for storage until spring.
If the ground is frozen or snow-covered, you can store completed bokashi scraps for months as long as the liquid is drained off regularly.
Alternately, you can have an indoor "soil factory" to bury the scraps in or add the fermented scraps to an indoor plant pot (without a plant in it) and use the soil once the bokashi has assimilated with the soil.
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