Fermentation made me see my leftover veggies in a new light!

I always tossed onion skins and herb stems without a second thought. Now I ferment them into a flavorful broth base that saves money and tastes incredible! Do you have any go-to recipes for fermenting kitchen scraps?

3 comments

3 Comments

the_laura10d ago

Turn trash into treasure. My absolute favorite is a simple scrap vinegar. I keep a jar in the fridge for apple cores, pineapple skins, and berry mush. Just cover them with water and a bit of sugar, and let it sit for a few weeks. It makes the most amazing, fruity vinegar for salad dressings. I also ferment carrot tops and celery leaves with garlic to make a killer seasoning paste. Just remember to use less salt with scraps since they can taste more intense than whole veggies.

the_cameron10d ago

Honestly that's such a smart way to use scraps. Tbh I always feel bad just tossing that stuff out. Might have to try the vinegar thing, got some apple cores in the fridge right now.

emma3493d ago

I read a piece in a gardening magazine last year about a chef who keeps a dedicated scrap kimchi jar. She adds things like broccoli stems, kale ribs, and watermelon rinds to a basic brine with chili flakes. After a week, she chops it up for fried rice. That idea got me started. My freezer bag for scraps is now half for broth and half for fermenting. The key is keeping everything submerged under the brine, especially with softer scraps. A small glass weight makes all the difference.