
Here's one information from my local community...
Simple Steps to Composting
Facts
- Takakura composting utilizes aerobic microbes, which need water, oxygen and correct temperature; frequent mixing helps supply oxygen.
- Correct composting generates warmth and moisture when mixed.
- Microbes need carbon-rich materials -- dry, coarse, rich in fiber and are brown in color (dry leaves, dry grass, rice hull, corn husks, sawdust, straw) -- as energy source.
- Microbes need nitrogen-rich materials -- have high water content and usually are green (vegetables, fruits, kitchen waste, egg shells, used tea leaves, coffee grinds) -- to propagate.
- One part brown material mixed with two parts green make the best compost.
- Correct compost smells like healthy soil.
Takakura composting
- Prepare Takakura Magic Basket.
- Use mature compost (6-8 kg) as compost starter.
- Cut small pieces (2 x 2 cm) of organic waste (fruit peels, egg shells, garden and kitchen leaves, rice, vegetables); discard broth in food for composting; do not use bones, shrimp or leftover meats/animal products in compost -- they attract flies
- Make a well in the starter, put in waste in and mix.
- Cover basket to warm mixture and prevent flies from laying eggs.
- Optimum humidity is achieved when compost mixture is damp, but produces no dripping water when squeezed. Add rice hull or dry leaves if compost is watery, or sprinkle on a little water if compost is dry.
- Stir regularly 2-3 times a week. Do not add more waste to a full basket -- remove the mixture to a bigger composter to add waste.
- Compost is ripe when its temperature, appearance and smell resemble soil: in about eight weeks.
Tips
- Get the entire family involved.
- Put a pair of scissors on the dining table and get everyone to cut up their share of waste
- Place Takakura baskets in several strategic areas in/around the house; those who enter the area are responsible for mixing the compost.
From: The Jakarta Post, February 11, 2008