Take your frozen vegetable scraps out of the freezer and place them in a large stockpot.

No need to thaw—just make sure they’re loosely packed to allow water to circulate.

Pour in 1 gallon (16 cups) of water, ensuring the scraps are submerged.

Add bay leaves, peppercorns, garlic, and any herbs you’d like.

If using apple cider vinegar, add it now.

Bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce heat to low and let it simmer uncovered for 45 minutes to 1.5 hours.

Stir occasionally and skim off any foam that rises to the surface.

After 45 minutes, taste the broth and add salt as needed.

Let it simmer longer for a richer flavor (up to 2 hours max).

Use a fine-mesh strainer or cheesecloth to separate the liquid from the solids.

Discard the vegetable scraps (or compost them!).

Let the broth cool before transferring it into jars or containers.

Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Taste throughout the process

Customization: Add different herbs/spices based on flavor preferences.

Using the broth: Perfect for soups, stews, risottos, or cooking grains like rice and quinoa.