I'm puzzled about this. Bokashi is supposed to be anaerobic lacto-fermentation, like with sauerkraut, but they also say to make sure it's not too wet, because that will cause foul smells and other bad outcomes. But lacto-fermentation is generally done completely under
water (as with sauerkraut), so I don't understand why Bokashi wouldn't also work completely submerged. What am I missing here?