HackerLewis77: Home | How To | How to Compost Kitchen Scraps in Apartment Without Smell
Short answer: You can compost kitchen scraps in an apartment without smell by using a sealed method (bokashi or sealed indoor tumblers), maintaining the right balance of materials, and following simple odor-control routines. This guide walks you step-by-step, lists what to compost (and what to avoid), and gives quick fixes when smells start to appear.
Why this works: odors come from anaerobic decomposition and excess moisture. Keep things aerobic or use an anaerobic but sealed system (bokashi), add carbon (dry matter), and empty/maintain regularly — the result is odor-free composting that fits an apartment lifestyle.
Step-by-step: How to compost kitchen scraps in apartment without smell
Step 1 — Choose the right system for your space
Pick one method and stick to it. Your best low-odor options are:
- Bokashi: an anaerobic fermentation method using bran inoculated with beneficial microbes. It’s airtight, fast, and almost odorless if used correctly.
- Vermicomposting: a worm bin (red wigglers) kept in a shallow, ventilated container with bedding. Smells like earth when balanced.
- Sealed indoor composter: tumblers or electric kitchen composters with carbon/charcoal filters (Odor control is built in).
- Community collection: keep a small counter caddy and drop off weekly — zero home odor.
Step 2 — Set up your container (and location)
Use a small counter caddy (0.5–1.5 gallons) to collect scraps and empty into the main system daily or every other day. For the main system:
- Place bokashi or sealed tumbler in a cool cupboard or balcony (avoid direct sun).
- Vermicompost bins like
Weston-style or stackable trays can sit under a sink or on a shelf — use a drip tray for liquids.
Step 3 — Manage moisture and air
Smell control = moisture control + correct decomposition environment.
- For bokashi: drain the bokashi tea regularly (dilute 1:100 and use on plants) — don’t let liquid sit. The bin should be airtight.
- For worms: don’t overfeed. If bedding is soggy, add dry shredded cardboard and a handful of dry leaves or paper.
- For sealed tumblers: avoid adding too many wet foods at once; keep a layer of dry carbon (paper, sawdust) between layers.
Step 4 — Carbon is your friend
Always add a dry carbon material when you add wet food scraps: shredded paper, cardboard, sawdust, or dry leaves. This soaks up moisture and prevents anaerobic pockets that cause odors.
Step 5 — Avoid the smelly foods (or pre-process them)
Certain items cause smell faster. Strategies:
- Avoid large amounts of meat, dairy, and oily foods in indoor systems (bokashi allows them but ferment only in small amounts).
- Freeze strong-smelling scraps (fish, meat) and add slowly to a bokashi or community bin.
- Chop scraps small — smaller pieces break down faster and more evenly.
Step 6 — Clean, maintain, and harvest
Regular maintenance prevents smells: clean the counter caddy weekly, empty main bin on schedule (worm castings every 2–3 months; bokashi after fermentation bury or add to a garden/municipal dropoff), and refresh bedding or carbon layers.
What you can (and shouldn’t) compost in an apartment system
Good for most apartment systems: fruit and vegetable peels, coffee grounds and filters, tea bags (paper), crushed eggshells, small amounts of cooked vegetables, shredded paper, cardboard (small strips), and houseplant trimmings.
Avoid in small indoor bins (unless using bokashi or drop-off): raw/large amounts of meat or fish, dairy, greasy pizza boxes, pet waste, diseased plants, and excess citrus (it’s OK in small amounts).
Troubleshooting common odor problems
- Smell: rotten / rotten egg — usually anaerobic. Add dry carbon, turn/air (if using mixed compost), or stop feeding for a few days. For bokashi, make sure the lid is sealed and drain liquid.
- Smell: ammonia / urine — too much nitrogen (food waste) vs carbon. Add shredded paper or cardboard and mix gently.
- Smell: sour / vinegar — often overpacked. Loosen contents, add dry material, and ensure airflow (for worm bins add a dry top layer).
Quick comparison: bokashi vs worm bin vs sealed tumblers
| Method | Pros | Cons |
|---|---|---|
| Bokashi | Very compact, accepts meat/dairy in small amounts, low odor when sealed | Requires additional step (burial or municipal composting after fermentation) |
| Worm bin | Produces rich castings, great for houseplants, low smell if balanced | Needs care (temperature, moisture), slower for large volumes |
| Sealed tumbler / electric composter | Convenient, fast, often built-in odor filters | Higher upfront cost; some electric units make noise or need power |
FAQ
A: No — if you keep the lid sealed, press out air, and drain the liquid regularly. Bokashi ferments rather than rots, so it’s low-odor.
A: In small amounts, bokashi handles them. For worm bins and sealed tumblers, avoid large quantities — they attract pests and smell if not managed.
A: Every 1–3 days is ideal. Empty into your main system or a sealed freezer bag if you can’t empty daily.
Useful external resources & further reading
Final checklist — make your apartment composting odor-free
- Choose one system (bokashi, worms, sealed tumbler, or drop-off).
- Always add a dry carbon layer when adding wet scraps.
- Keep containers sealed or well-aerated depending on method.
- Empty counter caddy regularly and maintain moisture balance.
- Freeze or pre-process smelly scraps if needed, or prefer community drop-offs for meats.