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HELPFUL TIPS FOR COMPOSTING INDOORS

  1. For the best composting results, we encourage you to closely follow our recommended dosage guidelines. However, if you are having doubts, it is better to err on the side of adding more Bokashi, rather than applying too little. This will help ensure total fermentation with good-smelling compost.
  2. Only add fresh garbage to your compost bucket. Never add rotten or moldy waste.
  3. Break or chop large waste into smaller pieces.
  4. The less air that comes in contact with the compost, the better. Be sure to compress the waste by pressing it down each time to remove air. You may also want to use a barrier to separate the compost from the remaining air in the bucket. A plastic garbage bag, old lid or bag filled with beans will work. Whatever you use, it should completely cover the surface of the compost.
  5. Always close the lid tightly.
  6. When the All Seasons Indoor Composter® is full, you can bury the compost directly in the soil. Or, you can let it sit in the composter for one-to-two additional weeks to speed up the fermentation process prior to putting it into the soil. Having a second composting bucket allows you to continue composting kitchen waste everyday, all season long.
  7. Drain the liquid “tea” that accumulates at the bottom frequently and make sure you drain the tea prior to burying the compost in to the soil.
  8. When adding the fermented waste to the soil, always mix with dirt and wait two weeks. This helps produce good compost, and is less stressful on plant roots.
  9. Do not add water, excessive amounts of fluids or place the bucket in the sun.
  10. Appearances of a white growth on the surface of the waste, as well as the presence of a sweet and sour pickle-like smell, are good indictors that fermentation is in progress.
  11. If foul odors occur, this indicates decay (a bad thing). Add a significant amount of All Seasons Bokashi to try and reverse the process, or discard contents of bucket and start again.
  12. Wash the bucket with water after each emptying.
  13. This composter is designed to be used with All Seasons Indoor Bokashi™. Use with other products may result in putrefaction rather than fermentation of food waste.

This is a new approach to composting. Don’t be afraid to experiment with it until you get a feel for how this process can work for you.

TRANSFERRING THE COMPOST TO YOUR GARDEN

Now that your bucket is full, you’re ready to help enrich the soil - providing Important nutrients to help your lawn and garden grow.

Option 1
Transfer the material directly into your garden for further fermentation.
Dig a trench approximately 12” deep to bury the compost (deeper if possible in areas where animals may be prevalent). Mix the fermented organic material with soil as you add it to the trench. Be sure to cover the compost completely with soil to assure further fermentation and to prevent your pets or unwanted critters from feasting on the fermented food wastes. Fresh compost like this is rich in microbes and can be stressful to plants at this stage. Wait two weeks before planting your favorite veggies, fruit trees, and flowers.

Option 2
Transfer material directly into a planter box/container for further fermentation.
Fill 1/3 of container with potting soil. Add compost from your All Seasons Indoor Composter and lightly mix together with soil. Finally, fill the remaining 1/3 of the container with potting soil and cover with a plastic bag to maintain anaerobic conditions. Wait two weeks before planting your favorite vegetables, flowers, etc., or transfer soil into smaller pots for planting.

Option 3
Add the fermenting wastes from your All Seasons Indoor Composter directly into the compost pile in your backyard or community garden. Turn as normal and sprinkle with a heavy dose of All Seasons Bokashi™. Keep tightly covered to help the fermentation process continue.

Go to www.SCDProbiotics.com for more information about composting, and to see videos on how to bury your compost in the garden. Thanks for making a difference in your yard - and our planet!