Composting Basics & Terms To Know Before You Start (2025)

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Ready to turn your food scraps into black gold but feeling lost? From “browns” and “greens” to “vermicomposting” and “Bokashi,” there are a lot of weird words floating around. 

If you’re new to composting, understanding the composting terms will make the whole process much easier. But once you get the hang of these key terms, composting will feel like second nature.

This guide breaks down all the essential composting basics you need to know into bite-sized pieces so you can compost smarter, faster, and with less stress – whether you’re rocking a tiny apartment or a backyard. 

Let’s jump in!

Composting basics

Before you dive into the different methods and terms, it’s helpful to understand the basics of composting. At its core, composting is the natural process where organic materials like food scraps and yard waste break down into nutrient-rich soil.

This process needs three main ingredients: moisture, oxygen, and the right temperature. Keeping these factors balanced encourages helpful microbes and worms to do their work efficiently, turning waste into valuable compost. Knowing these composting basics will make everything else in this guide much easier to follow and apply.

Key ingredients in composting

Browns

Think of browns as the “structural” part of your compost. They’re dry, carbon-rich materials like dead leaves, shredded paper, cardboard, straw, and sawdust. Browns provide airflow and absorb excess moisture, which helps prevent your compost from becoming slimy or smelly.

Tip: Collect fallen leaves in autumn or save shredded junk mail. Aim for 2-3 parts browns to 1 part greens in your pile. Too few browns and your compost can get stinky and soggy.

Greens

Greens are nitrogen-rich, wet materials such as fruit and vegetable scraps, coffee grounds, fresh grass clippings, and green plant trimmings. Greens act as the “fuel” for microbes that break down your compost. They help generate heat, speeding up decomposition.

Tip: If your compost feels dry or isn’t breaking down well, try mixing in some fresh kitchen scraps or watering it lightly.

Keeping these composting basics in mind – like airflow and moisture – will help your compost break down quickly without unpleasant smells.

Composting methods & processes

Aerobic composting

The most common and fastest method, aerobic composting requires oxygen. You regularly turn or mix your compost to provide air for beneficial microbes. The pile heats up, breaking down waste quickly and killing pathogens. This method generally smells earthy and fresh when done right. A good example of this is using a tumbling compost bin – simply rotate the drum every few days to keep air flowing and speed up the decomposition process.

Anaerobic composting

This happens in oxygen-free environments, like sealed bins or piles. It’s slower and tends to produce unpleasant odors like methane or rotten eggs. Bokashi composting is a type of anaerobic fermentation (more on that below). Better avoid anaerobic conditions unless using a controlled method like Bokashi, as bad smells and pests can become a problem.

Hot composting

Hot composting is a fast aerobic method where your pile reaches temperatures between 130-160°F (54-71°C). This heat kills weed seeds, and pathogens, and speeds up decomposition to just a few weeks. However, it requires monitoring moisture and regular turning. This one is great for gardeners who want quick, pathogen-free compost. A practical example is creating a layered compost pile in your backyard, mixing greens and browns, and turning it every few days to maintain airflow and heat.

Cold composting

Cold composting is the laid-back, low-effort approach: you just pile up your organic waste and let nature take its time. It can take several months to a year to fully break down because it doesn’t get hot enough to kill weeds or pathogens. This method is perfect if you’re just starting out or have only small amounts of waste – think of it as setting a compost “slow cooker” and checking back occasionally, with no need for turning or fuss.

Best for: Beginners or those with low composting needs.

Bokashi composting

Originating from Japan, Bokashi is an anaerobic fermentation method that uses special bran inoculated with beneficial microbes. It ferments all kitchen scraps, including meat and dairy, inside a sealed bucket. After fermentation, the material is buried or added to compost to fully break down. It’s odorless, fast (around 2 weeks), and perfect for small apartments.

Vermicomposting 

Composting with worms, typically red wigglers, which eat food scraps and produce nutrient-rich castings. Vermicomposting bins are compact and great for apartments or limited spaces. Keep worm bins in a cool, dark place and avoid citrus or oily foods, which can harm the worms.

What happens in your compost?

• Microorganisms: Tiny bacteria and fungi are the workhorses of composting. They consume your organic waste and turn it into rich, dark soil. Different microbes work at different stages, from breaking down fresh scraps to decomposing tough materials.
• Worm castings: Also called vermicompost, this is the nutrient-packed poop produced by composting worms. It’s an excellent soil amendment that improves water retention, aeration, and plant health.
• Compost tea: A liquid “brew” made by soaking finished compost in water, extracting beneficial microbes and nutrients. When sprayed or watered onto plants, compost tea boosts disease resistance and growth.

Composting items

Common compostable kitchen items include:

• Fruit and vegetable scraps
• Coffee grounds and filters
• Eggshells
• Tea bags (check for non-plastic components)
• Paper towels and napkins (unbleached and chemical-free)
• Shredded newspaper or cardboard (in moderation)

What about items that are compostable or biodegradable?

Compostable items are made to break down fully into nutrient-rich compost – but only under specific conditions like the right moisture, heat (usually 130–160°F or 54–71°C), and airflow. Most need industrial composting facilities to finish the job within 90–180 days. So, many compostable plastics and packaging won’t properly decompose in a regular home compost pile.

Biodegradable materials break down naturally over time, but the process is slower and less reliable. They might leave behind residues or microplastics and often aren’t suitable for home composting. Always check for certifications and your local composting rules before adding these to your bin.

You can learn more about the different types of biodegradable plastics here + what is biodegradable plastic made of here.

Practical tips & troubleshooting

• Moisture: Your compost should feel like a damp sponge – not soaking wet or bone dry. If too wet, add more browns; if too dry, add water or greens.
• Turning: Turning your compost regularly improves airflow and speeds up breakdown. For small bins, shaking or stirring can help.
• Avoid these: Meat, dairy, oily foods, pet waste, and diseased plants usually attract pests or cause odors – unless using Bokashi or worm composting.
• Odor control: Use bins with activated charcoal filters or sprinkle baking soda occasionally. Cover fresh scraps with a layer of browns or soil.
• Pests: Secure lids and freeze fruit peels before composting. Use fine mesh to keep flies out, or set vinegar traps nearby.

Most common composting methods

There are plenty of ways to compost, from traditional hot and cold composting to vermicomposting and Bokashi fermentation. If you want the full breakdown, check out my detailed guide on 5 easy apartment composting methods.

Some of those, like electric composters or simply pre-collecting your scraps for pickup, aren’t actually composting on their own. Electric composters speed up decomposition using heat and grinding but rely on technology rather than natural microbial processes.

Pre-collecting methods simply store scraps until they can be composted elsewhere, so they’re more about waste management than composting.

Understanding these differences helps you pick the best option for your lifestyle and space.

TL;DR: Quick reference table

Here’s a quick recap of the composting basics to keep handy as you get started:

Term	What it means	Why it matters
Browns	Dry, carbon-rich materials	Provide structure and airflow
Greens	Wet, nitrogen-rich materials	Feed compost microbes
Aerobic Composting	Oxygen-required composting	Fast, heat-producing, less smelly
Anaerobic Composting	Oxygen-free composting	Slower, can smell bad
Hot Composting	Fast aerobic method with heat	Kills pathogens and seeds
Cold Composting	Slow natural breakdown	Low maintenance
Bokashi Composting	Fermentation in sealed bin	Works with meat/dairy, odor-free
Vermicomposting	Worm-based composting	Compact, fast, great for apartments
Microorganisms	Bacteria & fungi doing the work	Break down waste into compost
Worm Castings	Worm poop rich in nutrients	Excellent soil amendment
Compost Tea	Liquid fertilizer from compost	Boosts plant health
Compostable	Breaks down fully & safely	Safe for compost piles
Biodegradable	Breaks down but slower	May leave residues

Wrap up

Composting might seem tricky at first, but once you understand the basics – like the importance of balancing greens and browns, keeping the right moisture, and choosing the best method for your space – it becomes a simple, rewarding way to cut waste and nourish your plants.

Remember, whether you’re using hot composting, worms, or a Bokashi system, each method has its own rhythm and benefits.

Ready to dive deeper? If you want to explore the composting basics in more depth, check out my other guides on the best compost bins for apartments and 5 easy apartment composting methods to find what works best for you. Happy composting!