Homemade veggie stock is SO easy. Like it’s stupid how easy this is, and I don’t know why I haven’t always done it.
So, first off, I keep my compost in the freezer. This makes it so there are no gross compost juices, no smells, and no critters. Then when my compost is full, I take it out to the big bin that the city provides.
I have a separate container in my freezer where I put in veggie scraps that would be good in veggie stock: ends of onions and leeks, bell pepper bits, garlic bits, peels from veggies (just nothing that is super bitter). Then when my veggie stock container is full, I put all of the contents in a big pot and fill it with water, and throw it on the stove and let it simmer for a few hours.
Once it’s nice and simmered (it’ll also make your house smell super yummy), strain out the veggies and toss them in your compost, and save the liquids for the next time you need veggie stock! I put my veggie stock in containers and freeze them until I need them.
SO EASY. And it’s zero waste! Can’t get much better than that.