A problem with the book is that it is terribly written, no very clear, repetitive and sometimes contradictive. That may be because of the translation.
Then it is Korean natural farming. I live in Australia, where indigenous people never did agriculture and for a good reason. Why should Aussie microbes which grow beautiful gum trees and banksias be good for growing cabbages and tomatoes? Wouldn't you need cabbage or tomato bacteria? I mean the bacteria needed to grow these spiny dryish species be good to grow our sappy whimpy vegetables?
The other thing is the reasoning behind not to aerate is basically to save a piece of equipment. So if I invest, say $50 for that and get great results why shouldn't I? Or do these ferments another thing than the bacterial brews? Maybe like Bryant said they bring a bigger variety of critters in than the aerated compost brews??
Is his reasoning stubbornness or is there science behind it?