Begin by sprinkling a little Compost-Zing into the bottom of the bucket. Place your food scraps or left over meal left-overs in the bucket and coat them evenly with some more Compost-Zing. Use approximately one handful of Compost-Zing to every 3-4 cms of food.
Use more Compost-Zing during the summer when adding high protein foods such as fish, chicken and meats. Repeat this layering process until the bucket is full, then top off with a generous layer of Compost-Zing. Press down to remove air on each application of kitchen waste. A plastic plate or circular lid can be used for this.
Store the full bucket away out of direct sunlight preferably in a warm situation. Let the material ferment for a period of up to 7-10 days in the summer and for 10-14 days in the winter.
The process in the bucket is one of fermentation , which is like pickling onions or gherkins in a jar. The organic food WILL NOT BREAKDOWN or decompose while it is in the bucket. So if you have a bucket that is fermenting with a pickling/vinegar type smell and looks the same when you put the food in the bucket, this is ok, the fermentation process is still happening.
Try to keep the material as dry as possible as excess moisture in the bucket may cause odours during the fermentation process. Break up extremely large pieces of food such as cabbage stalks to assist fermentation.
Drain the liquid frequently by lifting out the inner bucket and pouring the liquid from the bottom bucket.