Compost Broth

[sharway]

Great idea to soak the bits in a brine! I try really hard to wash my trimmings/scraos before I freeze them, but I always end up with grit at the bottom anyway. I'll have to try your way.

[baypuppy]

this is a real great idea! i've read you can also pressure cook your scraps in liquid and that this is "suck the yummy out" a lot quicker than 7 hours on the stove.

[dinkfeet]

When I do this it never takes 6 hours to reduce....more like 2. And I use a BIG pot with just less than a gallon of water to start.

[carrot_wench]

I am so glad I found this recipe.  Now I don't have to throw away "unwanted" vegetable bits!

I started with the skins and roots of two onions, a stalk of celery that was going soft (plus the greens and root ends from the remaining stalks in the bunch), the stems and wilted bits from two bunches of spinach, skins and ends of a few cloves of garlic, and a few carrot ends.  Then I added about 1 T of Bragg's, 1 T of parsley, a dash or so of celery salt and garlic powder, and a few bay leaves.

I don't know how much water I started with...I also added some extra twice after reducing the first time.  But I ended up filling a quart sized mason jar, plus a full bowl for the miso soup you see in the photo.

It's so tasty!  Plus, it doesn't have nearly as much sodium as store-bought veggie broth.  My boyfriend especially loves it...he's been sipping on warm cups of broth since I made it.  good stuff.

[deuceO]

What is brine?

[dinkfeet]

Brine = Salted water.

[vonnegite]

I have been doing this for several years.
I save mushroom stems - bits of onion including papery skin! celery ends - carrot ends etc.
I also save stems from fresh herbs or herbs I have dried.
I generally freeze all the bits until I have several cups of 'stuff'.  I put these in a large crock pot and add kombu, then cover with water and cook on high over night.
I then add wine or miso and/or braggs.
I tend to cook this over 12 hrs adding water halfway thru.
I then cool, strain with a colander, then either use it or freeze.
Depending on your vegetables you can also cool an refreeze and reuse the veggies the next time you make stock.

[deuceO]

Brine = Salted water.

Ooohhh, thanks dinkfeet! 

[audreyattacks]

I have been doing this for several years.
I save mushroom stems - bits of onion including papery skin! celery ends - carrot ends etc.
I also save stems from fresh herbs or herbs I have dried.
I generally freeze all the bits until I have several cups of 'stuff'.  I put these in a large crock pot and add kombu, then cover with water and cook on high over night.
I then add wine or miso and/or braggs.
I tend to cook this over 12 hrs adding water halfway thru.
I then cool, strain with a colander, then either use it or freeze.
Depending on your vegetables you can also cool an refreeze and reuse the veggies the next time you make stock.

I was just going to write this! Its exactly what I do.

I take any vegtable odds and ends (including roots, peels, skins, tops, etc), thoroughly wash and dry, and place in the freezer. Then, once I have 'collected' enough, I simply place all of these frozen odds and ends into a stock pot, along with any veggies I might have (about to turn), or any leftovers that would be suitable. Then I simmer on low heat for several (many) hours, tasting, seasoning, and adding liquid as needed.
You can even strain the veggies out and turn into a soup right off, merely adding pasta, rice, beans, tofu, or more veggies.

I usually strain out the veggies, allow the stock to cool, and then pour into ice cube trays and freeze. This way, I can keep the stock much longer, and defrost only the amount I need--usually only one ice cube (or would that be 'stock' cube) at a time.

The nicest thing about making 'compost' stock this way is that you eliminate the need for the brine soak. I think I'll try it your way, though, and do a taste compare....

Great recipe! Thanks

[vigilant20]

This is a great idea.  And it DOES work in a crock pot

[asenath]

I would LOVE to do this in my crockpot. Vigilant20, any help with this? I would imagine that you would have it on high and leave the lid off for at least part of the cooking. Otherwise it wouldn't reduce so much.

[biodancer]

I would LOVE to do this in my crockpot. Vigilant20, any help with this? I would imagine that you would have it on high and leave the lid off for at least part of the cooking. Otherwise it wouldn't reduce so much.

I gave it a try with my crock pot last weekend.  I had it on low and let it cook most of the day.  I left the lid on and it reduced a bit.  However, it can out tasting gross and that was my fault.  Note to self, no asparagus or bell peppers in veggie stock. 

[yabbitgirl]

The outside, "papery" onion skins give this broth a beautiful colour. It can even satisfy omnis that they're getting a "rich" broth--which with this recipe, they are! Just no animals! Kudos.

[kirstenm]

I've been advised not to use any veggies like biodancer mentioned (asparagus and peppers), and also not to use green, leafy veggies like brocolli that can give off a somewhat sulpherous taste.  Try it with these if you want, but from what I've heard, root veggies and celery work best.