If you've just emptied your bucket from a "good" batch, and you intend to immediately start refilling it, not cleaning your bucket at all can jumpstart the fermentation process. The bucket should smell something like vinegar and/or yeast (depending on what you've had in the bucket). If the bucket smells foul, do a thorough cleaning after discarding the contents.
If you want to rinse your bucket after a "good" batch, use plain water and hand dry it or leave it in the sun to dry.
Whether you wash out your entire fermentation vessel or not, it's always a good idea to run clean, hot water into the collection reservoir and let it drain out the spigot until it runs clear.
Putrified material caught in the spigot is frequently the cause of a bucket that smells bad, and unwanted bacteria can multiply in a partially blocked spigot and infect the whole vessel.
If you get a bad batch of bokashi that has putrified, use hot soapy water just as you would with dirty dishes to scrub down the bucket. Make sure the spigot has been cleared of residue from the putrified tea, and run hot soapy water through it.
Never use harsh chemical household cleaners that could leave a residue.
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