Food scraps can become so much more than compost.
The whole range of possibilities was overwhelming and took practice before i had a smooth system in the home. For instance, I’m saving Apple scraps to make homemade apple cider vinegar and after a bit of practice, the vinegar is working really well. But it wasn’t easy to save the scraps in the first place. I went through months of throwing apple cores in the compost and cussing because I’d forgotten that I wanted to save them. I had to ease into this habit.
I’m all about baby steps. My approach to food scraps is the perfect example of new habits growing into wholistic, systematic adoption. I now have 4 freezer bags and a vinegar bottle for saving different types of scraps. Obsessed much? 😂 Here’s how baby steps turned into something bigger:
- I started by saving vegetable scraps for stock.
- After that, I kept a bottle of vinegar in the cupboard for citrus peels. When full, it makes orange vinegar.
- Then, I added a second freezer bag for fruit and mint leaves. When full, I make a batch of iced tea.
- During apple season, I added a 3rd freezer bag to make apple cider vinegar from scraps. Pictured is the jar used for fermentation and the watered down ACV drink that makes my belly very happy.
- Lastly, I added a 4th freezer bag for sad vegetables or leftovers that I could blend together to make soup. We’re pretty good at making the right amount of food but this was a good fall back just in case our eyes were bigger than our bellies.
It’s seems like an obsession but this all built up very slowly. It helped that the transition to zero waste left us with a surplus of zip lock bags that needed a permanent use. One freezer bag lasts about 2 years with this system.
It also helps that the result of these little steps are truly delicious drinks/food. My taste buds are stoked.