An individual, couple, or a small family can get by with two buckets; one which is being actively topped up daily, and another which has been filled to the brim and is being allowed to sit undisturbed finish the fermentation process (which takes up to two weeks).
Larger families, food service establishments, and institutions may need three or more depending on the size of the vessel.
As a rule of thumb, you should be producing enough waste to fill up your fermentation vessel in two weeks (preferably sooner).
If you are not concerned with using the leachate, you can avoid the hassle of draining the tea and the need for a specialized container by adding material to the bottom of your vessel to soak up the leachate as it is produced.
For the final "resting phase," transfer the bokashi from your initial fermentation vessel into any airtight container that has a layer of shredded paper, straw, wood shavings, or other dry material to soak up the leachate as it is produced during the final two weeks while the scraps are finishing the fermentation process.
Add a thin layer of bokashi bran (or spray with EM or LAB solution) to the dry material before adding the fermented scraps.
Regardless of the volume of food waste you are producing, a number of smaller containers that are filled up quickly are preferable to larger containers that take weeks to fill.
For large families, institutional, and restaurant composting, a collection of 5-gallon buckets adapted for the purpose can work well. For larger-scale waste processing, plastic 50-gallon drums retrofitted with leachate collection chambers and spigots (assuming you have the manpower or mechanical capability to handle a drum full of food waste) may be the best solution.
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