04/29/2026
🌱♻️ Stop Food Waste Day ♻️🌱
Let’s turn what most people toss… into something bold, flavorful, and seriously addictive.
Today we’re making a Upcycled Kimchi using cauliflower stems, broccoli stems, and vegetable peels — because good food deserves a second life.
🥬 Zero-Waste Kimchi Recipe
Ingredients:
• Cauliflowers with leaves
½/ cup Water
½/ cup Sugar
¼ cup Ginger, minced
1 cup Rice Wine Vinegar
1 cup Tamari (GF Soy Sauce)
2½/2 cups Korean Hot Pepper Flakes (gochugaru) (to taste)
1 each Red Onion, Julienne
2 cups Leek Tops, Julienne
6 Scallion (sliced on a bias)
3 cups of Carrot Peels
2 cups Daikon Radish Peels
3 Tbsp. Sea Salt
Sesame Seeds or Hijiki Seaweed (For Garnish)
1 Cut the leaf and stem off the cauliflower.
Trim into florets (for other applications) and reserve core.
2 Remove the leafy parts from the stalks and cut into rough pieces, julienne the stalks, cauliflower stem & core (You can add any floret pieces as well).
3 Wash everything well and drain in a colander.
Massage two level teaspoons of sea salt into the mixture. Leave for 30 minutes then pour off any excess liquid.
Blend the garlic, sugar, ginger, & chilli powder to a puree with tamari, rice wine vinegar & water.
Pour the garlic mixture over the greens add the onion, leeks, scallion, carrot peels, daikon peels and mix thoroughly. Pour into a clean tub and press down, packing it in tightly.
1 For the full benefits of fermentation leave in the refrigerator for at least five days until it is macerated well and starts fermenting. At this point, you can serve it or continue fermenting and the flavour will become stronger.
2 Garnish with sesame seeds or seaweed
🔥 Crunchy, spicy, tangy — and made from scraps you almost threw away.This can be used for toppings for Salads, sandwiches, or as an ingredient in fried rice and it is excellent!!!
Small changes = big impact! Let’s make Stop food Waste Day everyday!
