Weeks 3-5: October 3-14 Bokashi Fermentation The three most interesting facts that I found from this article and video are that Bokashi is not technically composting, but an anaerobic fermentation process and creates a very different product than regular composting. I also found it interesting that in Bokashi composting you can actually use dairy products and proteins as opposed to a standard composting system. Another element I found interesting is that in the style of Bokashi composting you need Bokashi mix that makes all the difference. Something I would like to look at in the garden in the future is the effect of regular compost and Bokashi compost has on the soil (if we end up using both). A question I have after reading the article is what is it from the water, wheat bran, molasses, and liquid microbial inoculum in the Bokashi mix that makes such a huge difference in the outcome compared to regular compost?