Go beyond the basic pile: ferment kitchen waste with Bokashi, raise worms for nutrient-rich castings, manage a hot pile for speed and safety, and brew compost tea to feed the soil biology that feeds your plants.
Composting is easy — mastering it is a craft. Beyond the simple pile, three advanced methods let you process every kind of organic waste and get more from your compost: Bokashi fermentation handles all kitchen scraps (even meat and dairy) in an airtight bucket; vermicomposting turns waste into worm castings with the help of worms; and compost tea turns finished compost into a living liquid feed.
Across five modules you will learn how each method works, how to set it up and maintain it, and when to choose which — so that nothing organic ever leaves your household, school or community garden again.
5 modules · 15 lessons
What the advanced methods are and how to match them to your situation.
Fermenting kitchen waste indoors with an airtight, inoculated system.
Raising worms to turn kitchen scraps into rich, living castings.
Building a managed pile that heats up, breaks down fast and kills weeds and pathogens.
Brewing and applying compost tea to feed soil life and plants.
