Composting is an excellent way to recycle kitchen waste into nutrient-rich soil for your plants, but you don’t need a backyard to do it.
DIY indoor composting is an eco-friendly and space-saving method that transforms your scraps into “garden gold” while reducing waste.
With the right tools and techniques, you can create high-quality compost right in your apartment or home.
Here’s everything you need to know about starting your own indoor composting system, including tips for managing it effectively and using your finished compost.
1. Why Compost Indoors?
Indoor composting offers several benefits for urban gardeners and eco-conscious individuals:
- Reduces Waste: Keeps food scraps out of landfills, helping the environment.
- Saves Money: Produces free, organic fertilizer for your plants.
- Convenience: Composting indoors eliminates the need for outdoor space.
- Improves Plant Growth: Enriches soil with nutrients that support healthy plants.
Whether you’re an urban dweller or a gardening enthusiast, indoor composting is a sustainable solution.
2. Choose the Right Composting Method
There are several indoor composting methods to suit different spaces and needs.
A. Vermicomposting (Using Worms)
Vermicomposting uses worms to break down organic matter quickly and efficiently.
- Best For: Small spaces and fast composting.
- How It Works:
- Red wiggler worms eat food scraps and convert them into nutrient-rich worm castings.
- Worm bins can be stored under sinks, in closets, or on balconies.
- Pros: Odorless when managed correctly, fast results, and highly nutritious compost.
B. Bokashi Composting
Bokashi composting is a fermentation-based method that works indoors.
- Best For: All types of food waste, including meat and dairy.
- How It Works:
- Food scraps are mixed with Bokashi bran, a mixture of microorganisms, to ferment.
- The fermented material is then buried in soil or added to a compost pile.
- Pros: Compact, odor-free, and handles more types of waste than traditional composting.
C. Traditional Composting
Traditional composting involves breaking down organic matter without worms or fermentation.
- Best For: People with slightly more space and patience.
- How It Works:
- Organic waste is layered in a bin and decomposes over time.
- Requires occasional turning and a balance of green (wet) and brown (dry) materials.
- Pros: Simple and effective for vegetative kitchen waste.
3. Set Up Your Indoor Composting System
Once you’ve chosen a method, it’s time to set up your composting system.
A. Supplies Needed
- Composting Bin: A plastic or metal bin with a lid. For DIY bins, drill small holes for ventilation.
- Tray or Mat: Place under the bin to catch any leaks.
- Browns and Greens:
- Greens: Fruit and vegetable scraps, coffee grounds, tea bags.
- Browns: Shredded newspaper, cardboard, dry leaves, or sawdust.
- Optional: Worms (for vermicomposting) or Bokashi bran (for Bokashi composting).
B. Steps to Set Up
- Choose a Location: Select a cool, dry spot like under the sink, in a pantry, or on a balcony.
- Prepare the Bin: Layer browns at the bottom of the bin to absorb moisture and control odor.
- Add Waste Gradually: Start with a small amount of kitchen waste and alternate layers of greens and browns.
- Cover Tightly: Keep the lid on to contain odors and pests.
4. Manage Your Compost System
Proper management ensures your compost bin functions efficiently and odor-free.
A. Maintain the Right Balance
- Carbon-to-Nitrogen Ratio: Aim for a 2:1 ratio of browns (carbon) to greens (nitrogen). Too many greens can cause odors, while too many browns slow decomposition.
B. Turn or Mix Regularly
- For traditional composting, stir the contents weekly to aerate and speed up decomposition.
- For vermicomposting and Bokashi composting, turning isn’t necessary.
C. Control Moisture Levels
- The compost should feel like a wrung-out sponge.
- Add dry materials if it’s too wet and a little water if it’s too dry.
5. Troubleshooting Common Issues
A. Odor Problems
- Cause: Too many greens or not enough airflow.
- Solution: Add more browns (like newspaper) and stir the compost.
B. Pests
- Cause: Exposed food scraps or improper sealing.
- Solution: Bury food waste under browns and ensure the bin is tightly sealed.
C. Slow Decomposition
- Cause: Lack of moisture, air, or balance.
- Solution: Adjust moisture levels, mix the compost, and add more greens.
6. Harvesting Your Finished Compost
Depending on the method, compost is ready in 4–12 weeks.
- Vermicompost: Collect worm castings and separate them from the worms.
- Bokashi Compost: Bury the fermented material in soil for further breakdown.
- Traditional Compost: Finished compost should be dark, crumbly, and smell earthy.
Use your compost immediately or store it in a sealed container for future use.
7. Using Your Indoor Compost
Turn your compost into “garden gold” by using it in the following ways:
- Potted Plants: Mix compost into potting soil to enrich it with nutrients.
- Outdoor Gardens: Use as a top dressing for vegetable beds or flower gardens.
- Seedlings: Add a thin layer of compost to seed-starting trays for healthy growth.
- Lawns: Sprinkle compost on grass to promote lush, green growth.
8. Benefits of Indoor Composting
- Reduces Waste: Diverts organic materials from landfills.
- Improves Plant Health: Creates nutrient-dense soil amendments.
- Eco-Friendly: Reduces carbon footprint and reliance on chemical fertilizers.
- Saves Money: Produces free, organic fertilizer for plants.
Final Thoughts
DIY indoor composting is a practical and sustainable way to recycle kitchen waste while enriching your plants with natural nutrients.
Whether you’re using worms, fermentation, or traditional methods, indoor composting allows you to reduce waste and grow healthier plants, even in tight spaces.