Shalonne Halstead wrote:Do I just throw all that stuff in a garden bed?
Shalonne Halstead wrote:Or is it more complicated than that?
Shalonne Halstead wrote:Do I need to wait a certain amount of time before I can start growing food in that garden bed?
Shalonne Halstead wrote:Is there anything I can't throw in?
Christoph Holloway wrote:Why make compost if composting-in-place works, too? I understand having a consistent substance that is soil-like, no longer able to putrefy further, and easy to transport and work with. But, as mentioned, lazy bastard rule (or Fukuoka's least effort thinking, from a different lens).
Christoph Holloway wrote:I am overwhelmed with food scraps from my family, with nowhere to put them, as in no new bed yet (although planning to make one very soon) and the tumbler is processing, and a pile may not be possible as the garden is not on my property. Which is one form of my confusion with composting: nowhere to put it and yet the food scraps keep coming (and always will). I suppose I could have a hidden, somewhat underground pile.
Christoph Holloway wrote:I've read several times on this forum that people are planning to use their food scraps from the year before, typically in buckets. Is this usually sealed? So it is fermented? So something fermented, gone anaerobic, can be broken down aerobically later?
Christoph Holloway wrote:Is a collection of food scraps sitting outside in an unsealed bag, exposed to air and insects for a week or more, aerobic or anaerobic?
Christoph Holloway wrote:Can it be used safely in sheet mulching/composting-in-place a new bed?
Christoph Holloway wrote:I would guess its fine in a worm bin...at any point? It's fine if it's totally rotten? Okay in a tumbler or hypothetical pile at that point?
Christoph Holloway wrote:When do pathogens or unfavorable insects actually come into the picture and do harm, to plants and/or people?
Christoph Holloway wrote:Also, do nutrients lose potency in this state?
Christoph Holloway wrote:These sorts of things are just hardly ever addressed it seems, but at the same time no one seems to say, " ...BUT DON'T EVER [x]," so it seems like there's no big threats and it's hard to really mess up. I just don't want to encourage disease in plants or make anyone sick.
Tristan Vitali wrote:Though I can't be sure it's what was being spoken of where you saw it, look up Bokashi, which is a technique of fermenting kitchen and food scraps using I think lactobacillus (yogurt culture). The scraps become fermented and give off only a slight odor that's not too offensive - haven't done it myself so can't give any first-hand accounts on that. I've read that feeding the fermented scraps to worms works really well - that they gobble them up faster than non-fermented foods - and that they will (aerobically) compost down very quickly since they're already most of the way there anyway.
Christoph Holloway wrote:That does help, thank you Tristan! And thank you for the quick reply.
Christoph Holloway wrote:So if I mostly have greens, does it follow that my situation warrants a(n actually functioning) worm bin? And since you only feed them once in a while, does it follow that I ought to actually have two to alternate between? Etc...