The key to composting inside is to find the right compost bin. An ideal indoor compost bin is an anaerobic bin: it controls odor, does not need large amounts of waste to compost effectively, and is equipped to handle large amounts of kitchen waste like fruit and vegetable trimmings. Bokashi compost bins are a popular type of anaerobic indoor composter. They do require a larger initial investment than larger bins used for outdoor composting. However, they make indoor composting easy, which will help you stay committed to indoor recycling.
Spread a 2-inch layer of shredded newspaper over the bottom of the Bokashi container. Cover the newspaper with a 1/4-inch layer of Bokashi.
Collect all of your vegan kitchen scraps in a small plastic container (large enough to hold a 1- to 2-inch layer of waste in the composter) kept under the sink. Add the scraps to the kitchen composter whenever the container becomes full, but no more than once daily. Repeated opening of the compost bin introduces too much oxygen.
Dust the top of the layer of vegan kitchen scraps with Bokashi.
Close the lid securely.
Periodically syphon off liquid from the pile via the spout at the bottom of the compost container. The frequency will depend on how often you add to the compost container, check daily at first. This liquid is compost tea. It is highly nutritious and can be spread over your garden as a fertilizer.
Repeat steps 1 through 5 until the composter is full. Then allow the compost to age for two weeks by keeping the lid closed. After it has aged, incorporate it into your garden soil. Allow it to age another two weeks in the soil before you plant seedlings in the amended soil.