John Myers
Alkaline Vegetable Stock
The perfect alkaline vegetable stock recipe with a picture and simple step-by-step instructions.
- 500 g Root vegetables (carrots, parsley root, parsnip, yellow turnip)
- 0,5 Heads Fresh white cabbage
- 1 piece Fennel fresh
- 1 piece Kohlrabi, with peel
- 1 piece Onion
- 0,5 bunch Celery stalk
- 1 bunch Parsley, roughly chopped
- 10 piece Juniper berries
- 3 piece Cloves
- 3 piece Bay leaves
- 5 liter Water
- 1 tbsp Dried wakama algae
- Wash all vegetables, peel them as necessary and cut them into large pieces. Prepare in cold water and let it steep for about 4 hours over a low flame. Personally, I let them steep on the lowest flame for even longer, up to 6 hours or overnight (my stove switches off after 6 hours). Sift out the vegetables and voila, the stock is ready. You can season it with miso paste, then it is a power soup, otherwise it will stay locked in the refrigerator for 4 days, if not longer. The template (I modified it a bit to suit my taste) can be found in “Vegan & Basisch” by Gabi and Johann Ebner, a book that I like very much.
- I often cook the stock on Sunday evening for the coming week, you can actually add all the vegetables, as most of them are alkaline. No salt and no fat, that’s important. Picking up without content in a bottle or similar means you will always have something to hand for pouring soups, sauces, etc., which does not contain any additives, preservatives or other potentially harmful things.
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