Recipe: Don’t Toss Those Scraps – Turn Them Into a Tasty, Fermented Slaw!
Don’t Toss Those Scraps – Turn Them Into a Tasty, Fermented Slaw!
At the Boiler House Café, we’re passionate about reducing food waste and making the most of every ingredient. This Stop Food Waste Day, we’re chatting to our fermenting aficionado Dean to hear about how he makes our flavorful fermented slaw.
Dean, why ferment?
“Fermentation is a super easy and simple way to help transform your vegetable scraps into a super tasty and fantastically nutritious probiotic snack! It's also a wonderful way of warding off waste, as it uses up the leftover parts we'd normally discard. It's a smart and sensationally sustainable way of maximising your cooking!”
Let’s get fermenting!
Ingredients:
- Carrot peels, cabbage peels, etc
- Onion or garlic scraps
- Salt
- Water
- Spices (optional: fennel, coriander, mustard seeds, peppercorns, caraway seeds)
- A clean glass jar
Method:
- Prep the Veg
Thoroughly wash all vegetable scraps to remove any dirt. Shred it in a cheese grater, or cut them into small pieces.
- Salt and Massage
Place the vegetables in a large bowl and add salt (approx 1 tablespoon per 500g of veg). Massage the mixture with your hands until the vegetables release their natural juices.
- Pack the Jar
Transfer the salted vegetables into a clean glass jar, pressing them down firmly to ensure they are fully submerged in their own liquid. If necessary, add a brine solution (1 teaspoon of salt dissolved in 1 cup of filtered water) to cover them completely (in the briney deep).
- Weigh Down and Cover
Use a small jar full of water to keep the vegetables submerged. Cover the jar with a loose lid or cloth to allow airflow while preventing contaminants from entering.
- Fermentation Process
Leave the jar at room temperature for 5–7 days, checking daily to ensure the vegetables remain submerged and to release any built-up gases. Taste periodically, and once the slaw reaches your desired tanginess, transfer it to the refrigerator to slow fermentation.
This makes an excellent addition to toasties and salads, or as a side dish.
If you fancy trying some before starting on your fermenting journey, pop into the Boiler House Cafe from Tuesday – Saturday, 9.30am – 3.30pm for a taste.
