Anaerobic decomposition?

in Master Cho’s KNF there is no anaerobic decomposition it is fermentation much like a kimchi or sauerkraut but sugar is used instead of salt …in a KNF Food (FPJ) the sugar creates osmotic pressure to release the juices of the plant material and is done with a breathable lid so no anaerobic decomposition is happening …there is also microbes that help to break down the plant mostly LAB (like in fermenting pickles) also other microbes that live on the plant that are there naturally to help break down the plant this is why one 1 plant is used to make a KNF Food (FPJ) so that the microbes from multi plants are not competing during the fermentation process  …anaerobic decomposition is the process of breaking down organic material with the use of anaerobic bacteria it is slower, causes foul smells, high levels of methane gas to be released into the air and can be pathogenic ,it is not inherently bad for plants though cause all the anaerobes will die off once all the organics are gone …for 1000’s of years people have buried scraps in there garden ,made piles of stuff and just let them sit and put plants and scraps in buckets of water to rot much like the ways of Jadam, these are all forms of anaerobic decomposition used in gardening ….they are not the best for human health so should not come into contact with fruit and veg that you are going to eat soon or used in foliar sprays, I.E. in Jadam JLF should NOT be gotten in your mouth, eyes or open wounds best to not even get it on your skin in general, although in Master Cho’s KNF all things you make are safe for human consumption as long as non poisonous plants are used, with the exception of IMO’s (DO NOT EAT IMO’S)   ….in static/anaerobic composting by using KNF methods will help with speeding up, removing smells and lowering the gas released in the compost pile

Happy Experimenting