Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
The amount of salt, monosodium glutamate (MSG), and hydrogenated oil (trans fat) store-bought bouillon contains just isn’t something I want to feed my family. Why make a soup from scratch only to then add a highly processed ingredient?
Stored properly, this powder will last for years, and will lend depth and complexity to soups, stews and any other dish where you might use commercial bouillon.
Imagine having ALL these ingredients in your vegetable stock. Not just whatever flavour seeps into the stock water, but the ingredients in their entirety, no part wasted. Then imagine this stock lasts you months – welcome to vegetable stock paste!
Combine foraged porcini mushrooms with a few simple ingredients to create an umami bomb that can be used to make a basic cup of broth, elevate soups and sauces, be taken hiking or camping, or even be packaged up to make homemade instant noodle soup.
FSC Guest Contributor Gina has a great use for preserving your leftover vegetables in kosher salt: make vegetable bouillion in a large glass crock (or quart/half gallon mason jar). Gina answers all your burning questions about how to make & store it!