When "Composting in a Bag" the mix of the material being composted is the normal one part of “brown” material to one part “green” with the addition of compost from an active heap, soil or commercial
activator to introduce the micro-organisms that will undertake the decomposition
I recommend adding a layer of active compost to the bag first to give everything a boost and more importantly to help absorb the liquid
which will collect at the bottom of the bag. Then add alternate layers of kitchen waste and browns.
A little of the active compost or commercial compost activator can be sprinkled over the first or every layer of the kitchen
waste to ensure that the micro-organisms are distributed throughout the mix. If spent compost from pots or planters is to be used it is best added at this stage the dry spent compost should soak up some of the produced from the food waste.
Continue alternate layers of greens, activator, browns and spent compost till the bag is full. The contents of the bag then be soaked with water Surplus air should be squeezed out of the first bag which should then be tied, making sure
no air can enter The second bag should then be secured .
If possible the bag should be turned every two weeks to mix the materials. And this process is made easier if they are put into a plastic dust bin which can
be put on its side and rolled with minimum effort. The bags should be left in a sunny spot during the summer and in preferably in a heated or frost free shed of garage during the winter.
Depending on the mix and conditions
the immature compost may be ready in as little as eight weeks, but may need up to six months or even a year.