Vegetable-Seaweed Stock
Stocks are actually very easy to prepare.
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Cooking tools:
- Mason jar
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Freezer
Ingredients
- 1 large onions coarsly chopped
- 1 leeks chopped and well washed
- 3 carrots chopped
- 4 celery stalks chopped
- 4 cloves garlic chopped
- ½ cups parsley
- 2 slices kombu
- 2 tablespoons arame (or hijiki)
- 1 tablespoon dulse flakes
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 3 bay leaves
- 1 teaspoon whole black peppercorns
- 16 cups filtered water
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