GREAT GREEN SYSTEMS GREEN JOHANNA Installation And User Manual - Page 5

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Aerating The Mix

With every new layer of waste material, ensure that you gently stir the

fresh top layer of mixture with some of the older layer beneath. This allows

all the micro-organisms working below to become part of the new layer that's

just been added. It is also vital that once a month you give the whole compost

pile a stir, helping all the layers to blend together for a more consistent and

fine compost finish.

Here's What To Put In Your Green Johanna

Kitchen Waste:

Cooked foods, including meat and fish, plus

fruit and vegetable scraps and peelings, dairy,

bread, eggshells (crushed), pasta, rice, tea bags,

coffee grounds, coffee filters.

It is OK to place food into the Johanna in a compostable bag, but do not place

regular plastic bags into the composter in any circumstances.

Remember the essential ingredients for

continual composting

The location and the right waste management are vital for ensuring the three

mainstays of good composting.

Air Circulation

By continually moving

the waste in the composter

you allow oxygen to reach all

the micro-organisms helping

to break down the matter.

Without air, compost will start

to smell bad and the process

will slow down or even stop.

Occasional deeper aeration

using a garden fork will

aid the process.

Accelerating The Composting Process

You can choose to accelerate the composting process by liberally and evenly

sprinkling our Bokashi Bran into the Johanna on a regular basis. In winter you

can add a bucketful or two of mature compost to boost the process. Depending

on the conditions, the compost should be ready to use after four to six months.

Garden Waste/Paper Waste:

Chopped branches and twigs, garden clippings, leaves,

bark, wilted flowers and plants, wood chips, straw,

sawdust, household paper, newspaper, egg cartons,

cereal boxes, cardboard.

Fresh grass mowings are high in nitrogen so if added in

large amounts they should be balanced with high-carbon

inputs such as stored autumn leaves, scrunched-up

paper and cardboard, wood chips.

Heat

As the contents are

broken down, heat is

created by micro-organisms.

As the temperature in the

compost fluctuates, the types

of micro-organisms present

also changes. This diversity

is important for successful

composting.

Water

Moisture is an essential

part of the composting

process so ensure that you

have a mixture of wet and

dry materials so that the

Johanna's contents have

the continuous consistency

of a wrung-out damp bath

sponge.