Right. This one is something I’ve tried for the first time, I was hestitant about it all working due to limited spaces in Asian kitchens and easy way to compost at home but it worked. I made the most delicious clear veggie soup, really deep in flavour, a nice mouthfeel, umami components and it was all from using leftover scraps from many different vegetables. I was pleasantly surprised and I will continue this in the future.
So as we all know eating plant based it just amazing for your health better for the planet and the animals. BUT we are still in a transition stage of so many products still in plastic. Thoughtout the past few year I have been clearing out and investing in long term and multiple used materials such as wood, bamboo, stainless, coconut skins and more!
We don’t have a great recycling system set in place in Hong Kong yet so it’s really up to the individual and consumer demand to help this factor. With our over consumption here our skies become polluted, it gets so much hotter and everyone gets frustrated! so it’s very important to consumed as minimally needed and I’ll come on this journey with you.
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So what I did was quite simple. I used a zip lock or silicone food grade freezer bag for storage. I placed all my scraps into the bags each time just keeping them in the freezer. This didn’t take a while as we are plant eaters! So I quickly got into it.
After the two bags stormed were full it was as simple as washing them thoroughly, you can sauté in oil if you wish then cover with enough water bring everything to the boil and simmer, adding in apple cider or coconut vinegar, salt, lemon once satisfied strain and use the liquid as you please freeze into stock or consume as clear stock I added in fresh black pepper and EV olive oil.
This is time I used: