Three options genuinely work indoors: a worm bin, a bokashi bucket, or freezing scraps for a drop-off. Which is right depends on whether you have anywhere to put the output. That is the question that decides it, not the bin. Below: how apartment composting works in practice, what it demands of you, and who it actually suits.
Apartment composting.
Worm bin
Produces castings you can use on houseplants or give away. Needs weekly attention and stable temperature. Odourless when run properly. If it smells, it is overfed or too wet.
Bokashi
Handles everything including meat and dairy, takes up little space, no smell while sealed. But the fermented output still needs burying in soil, so you need a garden, an allotment, a friend, or a drop-off willing to take it.
Freeze and drop off
Least glamorous and often the best answer. A container in the freezer, emptied weekly at a drop-off site. No smell, no flies, no system to maintain, nothing to go wrong.
Keeping it liveable
Fruit flies are the main complaint. Freezing scraps until bin day eliminates them. In a worm bin, bury food under bedding and cover with a damp sheet of cardboard.
Smell in a worm bin means too wet or too much food. Add dry bedding and stop feeding for a fortnight.
Be realistic about volume. A worm bin processes a surprisingly small amount of waste. For a household that cooks a lot, it will not keep up on its own.