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!