Zero-Waste Kitchen: Strawberry

Zero-Waste Kitchen: Strawberry

Strawberries can be repurposed in many delicious and creative ways, ensuring that every part of the fruit is utilized for a truly zero-waste kitchen.

Ways to Use Strawberry

• Dried

• Fermented

• Preserved

• Toast

• Kimchi

• Fruit leather

• Torit skin

• Grate

• Jam

• Jelly

• Syrup

• Preserved skin

• Ferment grated skin

• Grated fruit

Simple Zero-Waste Strawberry Article

Strawberries can be used in countless forms for zero-waste cooking. Dry or ferment the fruits, preserve them whole or as jam, jelly, or syrup. Grate or toast the fruit and skin for unique textures and flavors. Try making strawberry kimchi or leather from fruit or skin, and syrup from excess berries. Ferment grated skin, preserve skins, or even use 'torit skin' and grated fruit as garnish. By using strawberries in each of these ways—dried, fermented, preserved, toasted, grated, jammed, jellied, or as fruit leather—you ensure nothing gets thrown away, bringing sustainability and creativity to your kitchen.