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Reducing food waste by transforming surplus veggies into delicious, gut-friendly treats 🌿♻️ Lactofermentation isn't just about preservation; it's a sustainable way to reduce food waste. By fermenting veggies like cabbage, carrots, and cucumbers (and these wilted turnips!), you can extend their shelf life and enjoy their goodness for longer. I simply combine 4 cups hot water with 2 tablespoons of salt to make my simple brine, then pour over my prepped veggies alongside any flavoring agents or aromatics. Sometimes I use airlocks or fermentation weights if needed, but for most cases, they’re not necessary. I love this fermentation method because it’s so accessible and user-friendly. Just let your jars sit for 1-2 weeks, burping every day or so. Once the fermentation magic has happened, you’ll have nutrient-dense veggies to snack on. Let's embrace this age-old technique to cut down on waste and savor every bite 🤍 Fermentation questions?!? Happy to answer! Drop them below! #ReduceFoodWaste #Lactofermentation #SustainableLiving #minimalism #sustainability #zerowaste #lowwaste #plasticfree #sustainable #ecohome #environmentalist #foodwaste #minimalist #overconsumption #consumerism #deinfluencing #deinfluence #earthmonth #earthday #april #ReduceWaste #gogreen
Duration: 33 sPosted : Wed, 10 Apr 2024 21:27:08Views
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