A common problem with compost is finding half-decomposed lumps that still resemble a vegetable instead of soft crumbly chocolate cake. Costa has a great tip for helping your compost breakdown better. Subscribe http://ab.co/GA-subscribe
The first thing to do is congratulate yourself – you’re building compost! Different materials decompose at different rates, but the smaller the pieces, the faster the microbes can break it down. The key to building an evenly decomposed compost is to assist the breakdown process.
Costa uses a bucket and spade to chop whole foods like celery, cucumber and tomato, into manageable pieces. Other factors, like the fibrous material in the head of a pineapple will also take longer to breakdown, so get stuck into it with your spade to accelerate the process. Eggshells can be washed, dried and crushed before going in, and tough material like avocado pith can be crushed with a brick.
As a simple rule of thumb – broken up pieces at the start will get you to the compost finish line quicker.
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