I have been following Bokashi composting for a number of years and never really understood what happens during the fermentation process. Ask people what bokashi is and they reply with, it’s fermentation. Ok, what is fermentation? Few can take the discussion further especially on a chemical and cellular basis. Even dedicated Bokashi groups on Facebook don’t understand what actually happens during the process.
I have been looking at some other forms of fermentation including ensilaging and eco-enzymes, and the picture of what they are is starting to become clearer.
