Preserve Your Garden Bounty: Tips and Tricks for Veggie Storage

Hey there, green thumbs! So, you've nurtured your Vegepod veggies from tiny seeds to thriving plants, and now your garden is bursting with freshness. But what do you do with all those goodies before they begin to wilt? Fear not, fellow Podders! We've got the lowdown on how to store and preserve your harvest like a pro.

 Freezing: chill out and keep it fresh

Freezing is the superhero of veggie preservation. Whether you've got surplus peas or an abundance of broccoli, freezing locks in the nutrients and freshness of your harvest. But remember, not all veggies freeze well. Blanching before freezing helps maintain texture and colour, so give your greens a quick dunk in boiling water before they hit the ice.

Drying: dehydrate to dominate

Got tomatoes coming out of your ears? Drying them is the answer! Turn those juicy tomatoes into flavourful sun-dried delights by slicing them thin and letting them bask in the sun or using a dehydrator. Once dried, store them in an airtight container with a drizzle of olive oil and some herbs for an instant flavour boost in your dishes.

Preserving: jar it up like a pro

Canning is like time-travelling for your veggies. With the magic of heat and sealed jars, you can enjoy your garden treasures all year round. From homemade tomato sauce to tangy salsa, the possibilities are endless. Remember to make sure your jars are squeaky clean and properly sterilised before filling them with your favourite veggies. This helps ensure that your preserves stay fresh and delicious for months to come.

Fermenting: get funky with fermentation

Fermentation adds a zing of flavour and a dose of gut-friendly bacteria to your veggies. Transform humble cabbage into crunchy sauerkraut or elevate cucumbers into mouth-watering pickles. All you need is some salt, water and patience as you let those microbes work their magic.

Pickling: dive into the vinegar realm

Pickling is the art of preserving veggies in a tangy bath of vinegar, spices, and herbs. From classic dill pickles to spicy pickled carrots, there's no limit to the pickling possibilities. Experiment with different flavours and spices to create your signature pickled delights.

Sauerkraut recipe


●     1 medium-sized cabbage, shredded.

●     1 tablespoon sea salt

●     Caraway seeds (optional)

●     Juniper berries (optional)


1. In a large bowl, mix shredded cabbage with sea salt. Massage the cabbage with your hands until it starts to release liquid.
2. Pack the cabbage tightly into a clean glass jar, pressing down firmly to submerge it in its own juices.
3. If using, sprinkle caraway seeds and juniper berries on top for extra flavour.
4. Cover the jar loosely with a lid or cloth and let it ferment at room temperature for 1-2 weeks, depending on your desired level of tanginess.
5. Once fermented, seal the jar tightly and store it in the refrigerator. Sauerkraut will continue to develop flavour over time.


Pro tip: Don't be afraid to get creative with your sauerkraut! Add shredded carrots, apples or even jalapenos for a twist on this classic condiment.

So, there you have it, folks! With these tips and tricks up your sleeve, you'll be able to savour the flavours of your garden all year long.