Being Frugal with Fermented Vegetable Scraps!

I haven’t got very far with culturing vegetables yet (though right now I have cabbage and carrots fermenting, my first batch of water kefir on its second ferment and second batch on its first, and yoghurt – which I’m making every other day right now – just finished and setting in the fridge), but this seems like a great frugal tip:

A jar of shredded cabbage with scattered grated carrot, fermenting in brineOne more tip that some people don’t think of is to save those vegetable peelings and scraps. Carrots, zucchini, parsnips, celery, broccoli and cauliflower stalks and more can be washed well and cultured.

To do so simply set aside your vegetable scraps for a few days in the refrigerator until you have enough. Then wash them really well since they are the roughest parts of the vegetables. Then chop into small chunks and throw into a jar. Make a brine with a water to salt ratio of 1 quart to 3 tablespoons. Pour the brine over and allow to culture. Makes a great multi-colored condiment for your plate.

Like in many aspects of kitchen work, culturing can be done frugally and sustainably with only a small amount of extra effort. Waste not, want not.

From Cultures for Health: Getting Frugal with Cultured Foods.

(PS I haven’t actually decided to revive this blog as such, but this seemed too long to put on the Sustainable Suburbia Facebook Page – which was my original plan – but not quite right for Sustainable Suburbia itself. So here it is. Maybe there’ll be more, maybe there won’t 🙂 )

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4 comments to Being Frugal with Fermented Vegetable Scraps!

  • Hi! I found your awesome blog yesterday through http://sustainablesuburbia.net/sustainable-living-blogs/. My name is Maria Northcutt. I´m a Swedish nature freak. I met my soul mate that happened to be American. We both dreamed about having our own ranch growing organic fruit and vegetables while living with our horses and learning more about the nature that surrounds us. We got our 85acres ranch in The Sierra Nevadas, Auburn CA in January this year. We love it!!! The wildlife is rich and everything we need for (survival)food is already growing on our property. We´re in the learning process of exploring viable options in organic farming and sustainability. My blog is about that process and our family life in the wild.
    That was a few lines about me. I´m really looking forward to be inspired and learn from you!
    Right now I have a poll on my blog about names for our new alpacas. I would be very happy if you took time to vote. It´s a picture and some name alternatives from my blog readers on the top right corner. http://discoveringranchlife.blogspot.com/
    All the best,
    Maria Northcutt

  • Kim

    What a great idea! I have my first ever batch of ferments on the counter right now (sauerkraut) but I really wouldn’t have thought of this.

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