I wanted to know if someone can help explain why the leachate MUST be drained. For me, I have found that other than opening and closing to add more scraps and bran, it seems that I am mostly introducing oxygen to the system at times when I am draining the run-off. Wouldn’t the system remain anaerobic, possibly even more-so than if I continued draining it, by some of the liquid filling any voids toward the bottom where air may be trapped?
I am trying to determine why draining this liquid makes the process/lactobacillus propensity or dominance over other microorganisms/fermentation run more efficiently. Thanks for any guidance your team can offer!