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Ensiling is the method of preserving forages in a moist state in order to have good quality feed all year long. This is achieved with the fermentation of plant sugars by lactic acid bacteria and the production of lactic acid, resulting in a drop in pH and the inhibition of undesirable microorganisms. There are a lot of factors affecting silage fermentation but the most important ones are the anaerobic environment, the sufficiency of water-soluble carbohydrates and the moisture percentage of the forage during ensiling. The silage microflora also plays a significant role in the success of ensiling due to the undesirable microorganisms that can grow and deteriorate silage quality. So, to ensure a good fermentation and preservation of the silage additives like bacterial inoculants, enzymes, urea, and organic acids. Finally, evaluating silage through analyzing the end products of fermentation helps us understand if the fermentation was successful and if the end product is nutritious and palatable silage.