Zerowaste Vegetables

My daughter studied about food waste in the world . She learned that our kitchen habits generate the most garbage in the world . Most are uneaten foods & packaging. Drying might help eliminate our food waste.

Japanese have been sun drying vegetables for centuries as a way to store vegetables for the winter months. Dried food keeps far longer but it can still spoil. Drying gives vegetables a sweet and mellow taste, too.

The basic process is easy.Place sliced Vegetables in the hot sun ( spread out on a basket ) Depending on the weather , this could take from 7 days to 14 days .

To store your vegetables , put them in glass jars in the fridge. They will keep this way for up to 6 months.

Dried foods are easy to store and use .I add it to soups and other cooked vegetables.I combine these dried veggies in a separate jar and reconstitute them as needed.

I especially love dried carrots, cabbage, mushroom, zucchini and white daikon radish . I am going to try tomatoes this summer.

I dry fruits, too. My favorite is sliced apple & kiwi. I also dry apple skins. I make ‘apple tea’ with the dried skin.

I recommend using a basket with a cover. Sometimes, birds & insects can come saying ! “I want this !”

(Proof reading by Artemisia Hood)

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