Question 1

Why does finished compost weigh so much less than the input?

Accepted Answer

Compost shrinks due to moisture loss (wet kitchen scraps are 70–90% water) and microbial decomposition that converts organic matter into CO₂ and water vapour. Aerobic hot composting retains about 35% of input mass; vermicompost retains around 45%; and bokashi fermentation, which preserves more moisture, retains about 60%.

Question 2

Should I use bokashi or aerobic composting?

Accepted Answer

Bokashi is ideal for small urban kitchens — it works in a sealed bucket, has no odour when sealed, and processes meat and dairy that aerobic composting cannot. However, the fermented output must be buried or mixed into soil to finish breaking down. Aerobic hot composting takes longer but produces fully-finished compost ready for direct use.

Question 3

Can I compost on a balcony or in an apartment?

Accepted Answer

Yes — bokashi composting and vermicomposting (worm bins) are purpose-built for small spaces and can operate indoors without odour. A 20-litre bokashi bucket handles a family's kitchen scraps and fits under any counter. Worm bins can be kept on a balcony or in a utility room.

Compost Output

Compost Output