While Krimm’s methods were advanced, they were based on the simple foundation of composting, which is: green + brown.
Green means wet, nitrogen rich ingredients like banana peels, coffee grounds, mango skins, vegetable peels, and fresh cut grass.
Brown means dry, carbon rich ingredients like dried leaves, dried cut grass, shredded paper, and shredded cardboard (don’t forget to remove the packing tape!)
The EPA has a helpful list of what to and what not to compost here.
“A common misconception about compost is that it stinks,” says Shantee. However, if you have a balanced mix of green and brown ingredients, your compost won’t stink. The stink happens when you have too much green, nitrogen rich ingredients and not enough brown, carbon rich ingredients.
Ultimately, Shantee says, the holy grail of composting is to create an environment that microorganisms want to flock to and party in. These are the critters who do all the work of breaking down your waste into that black gold. You can tell that you’ve got lots of critters partying it up and breaking it down when your compost pile starts to heat up. Some piles, if they get big enough, will give off steam. Yeah baby!