Now that you have some background, it’s time to get your composting system started. There are a number of different places you can store your compost depending on your living situation and size restrictions. Stationary compost bins are one of the most common choices, and they can be as large or small as you need. Tumbler bins are another popular option. You can purchase compost bins or prebuilt wire enclosures from any garden center, or you can make your own using old shipping pallets.
Once you’ve decided which option is best for you, you need to find a good spot to place your compost bin. If you have access to an outdoor area, place it on a plot that's at least 3 feet x 3 feet and is somewhat sheltered from the elements.
When you're ready to start adding your browns and greens, a good rule of thumb is to add 1 part greens for every 3 parts browns. Add the browns and greens in alternating layers a few inches thick, making sure that the materials don’t clump together. All of your greens should be completely buried beneath a layer of browns so pests and unwanted odors are kept at bay.
With your composting operation more or less up and running, you have to maintain it to keep temperatures at the 140° to 160° sweet spot and make sure it never gets overly dry or wet. Aerate your compost and control its temperature by turning it at least once a week. Take a shovel, stick it into your pile, and start mixing and turning like you are tossing a salad.
If the pile starts to smell or you get unwanted visits from pests like raccoons, ensure all your greens are buried. If the pile is sopping wet, add more browns. If it’s too dry, add some more greens or water.
When all is said and done, you should have your own homemade Black Gold in about 4 to 6 months.