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Final-product-no-waste-spice from fermented peels

Zero-Waste Fermented Spice: Transforming Vegetable Peels Into Aromatic Spice

Zero-waste all-purpose spice blend with complexity, aroma and depth which is as good as store-bought traditional seasoning.
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Prep Time 20 minutes
Cook Time 9 days 30 minutes
Total Time 9 days 50 minutes
Course: Spice
Cuisine: International
Ingredients Method

Ingredients
  

  • Those are the values that I have used. You can adjust the proportions by the formula in the main text.
  • 710 g Vegetable peels and trimmings (Onion skins, garlic skins, parsley stems, carrot peels, red bell peppers, mushroom stem, etc)
  • 20 g Yogurt (Should not be pasteurized)
  • 77.8 g Salt (3% salt concentration. The calculation of the salt ratios are in the main text)
  • 1884 g Water (Just enough to cover the vegetables)

Method
 

  1. When you have vegatable scraps like peels and trimings freeze them as soon as you prep them.
  2. Once you have enough, thaw them.
  3. Rinse them throughout with agitation.
    Vegetable peels are washed throughout multiple time before proceeding with the zero-waste spice
  4. Soak them in water for 2 to 4 hours. Agitate every hour or so. After agitation change the water.
  5. Drain the peels well.
  6. Place your fermenting jar on a kitchen scale and put them inside. Pour enough water so every part is fully submerged.
    Vegetable peel and timings put in jar filled with water ready to be fermented and converted into a zero-waste all purpose spice.
  7. Calculate and measure the amount of salt that is needed. (Formula in the main text).
  8. Pour a small amount of water that you have measured into a small glass, add the salt and stir until it dissolves.
    The calculated amount of salt is dissolved in a separate bow, before adding it to the main jar for subsequent fermentation.
  9. Add 20g of yogurt and stir. Add them both into the jar.
  10. Put a weight on top of the vegetables so everything is submerged under water.
  11. Ferment (incubate) for at least 7 days at room temperature.
  12. Drain the water from the vegetable peels and squeeze the excess moisture.
    Vegetable peels needs to be drained from the liquid in a colander.
  13. Blend the peels so that the pieces become smaller— this will speed up the dehydration process.
    Vegetable peels need to be blended in a food processor.
  14. Place the blended peels in a dehydrator or oven at 50-70°C (122–158°F).
    The peels were dehydrated in oven for 2 days
  15. Stir them from time to time. This will ensure faster and even drying.
  16. Dehydrate them until they are completely dry.
    Completely dry peels after 2 days.
  17. Blend them in a food processor until they are powder.
  18. Enjoy your Zero-Waste spice blend.
    The final product- Zero-waste all-purpose spice that is a umami bomb