An easy way to handle the churning/sifting/sorting is to have two 11 gallon bins, stacked one on top of the other. The top one is for fresh greens being added on a daily basis. The bottom one is for cooking/ripening, just leave it alone until the temperature cools down and the microbes have done their work. Rotate every 2 to 3 months: empty the bottom bin's new soil, and place it on top to start the process all over.