Zip-lock bags the key to freezing lemon peels

Cookbook author Cathy Barrow recently joined the Washington Post Food staff to answer questions about all things edible.

Q: When I squeeze lemon juice, I hate to throw the whole shell into the compost, but I haven’t found a good way to keep the resulting shavings of peel (I use a vegetable peeler) from drying out in the freezer. Any recommendations?

A: Zest the lemon using a vegetable peeler and wrap the swaths of peel tightly in plastic wrap, then put it in a zip-lock bag in the freezer. Air is the enemy here, so wrap tightly.

Q: Do you have any recommendations for a gluten-free cookbook with kid-friendly meals? I’m finding gluten-free eating to be tough with picky eaters.

A: Jacqueline Mallorca’s “The Wheat-Free Cook” might be the answer for you.

Q: I sometimes have extra tomato paste because, even with the really little cans, there is too much there for my purpose (usually upping the tomato taste in spaghetti sauce that has a lot of extras in it). It seemingly would be better to freeze it (ice-cube tray?) and pull a cube out for making a chicken breast for one?

A: Cut a piece of plastic wrap in a sheet pan or on a plate. Dollop tablespoons of tomato paste here and there on the wrap, freeze it, then place all the dollops in a ziplock bag.

Q: I bought too much sliced cheese and ham. Can I freeze them?

A: Yes, you can. Helpful tips: Place wax paper or plastic wrap between slices of cheese. Wrap the sliced ham tightly in plastic wrap (in portions) and seal in a zip-lock bag. Defrost in the refrigerator and pat dry before using, as the ham will most likely give off excess moisture.

Q: I transferred leftover packaged sauerkraut into a screw-top plastic container and refrigerated it. I came across it weeks later, while cleaning the refrigerator, and put it on a counter. Where it ended up sitting for maybe two more weeks. Unrefrigerated. Does fermented food need refrigeration? Does it ever go bad?

A: If the sauerkraut stays entirely submerged under the brine, it does not need to be refrigerated. That said, it also needs to be kept below 70 degrees to avoid molding. Sauerkraut is traditionally kept in barrels, so it doesn’t need refrigeration, but those barrels were kept in winter storage rooms or other cool spaces.

Given the circumstances, you should not eat the kraut.