• 5 Posts
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Joined 1 year ago
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Cake day: June 10th, 2023

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  • Huh. I thought I had linked to a generic recipe. Here’s what I used. The herbs are important for its distinct flavour. Also, I tend not to specifically measure my veg or herbs:

    Eggplants (roasted, with the flesh scooped out. This I find unique as it’s the only place I’ve ever cooked a veg before pickling.) cauliflower carrots tarragon dill parsley mint savory garlic chili peppers Nigella seeds turmeric 2% salt and ferment about a week or so.




  • Sure! First of all, our dog uses a tray, rather like a cat. We fill it with sawdust or coir (and sometimes planer shavings), and it soaks up the urine. We scoop off solids and put them into a barrel that I drilled a load of holes into for drainage/aeration. I have 3 sizes of container: a 20-litre bucket for collection, a 110-litre barrel and a 200-litre barrel, which I cycle the materials through as each gets filled. That makes turning easy, and gives me over a year to age everything. The compost then goes to fertilize fruit trees, so no direct contact with food sources.



  • Hey! I’m living in a row house in Taiwan. I’ve got various aerated barrels/buckets going, using guinea pig bedding for browns, and composting all our kitchen scraps and various vegetation from our rooftop gardens. In the garage I’ve got dog waste composting (with wood shavings/coconut coir), and I set up and am managing a park leaf/grass composting system across the street. I’ve killed off several batches of worms over the years, attract soldier flies and sometimes beetle larvae help process materials.