You can see some green onion roots among other vegetables. I always save them to use making broth. There is some sweetness in them. I save the sack that contained garlic or ginger to use for this purpose.
Slice ginger, crush the garlic. Cut carrots into halves. The same for onion so the sack won’t be too bulky. Put all vegetables in the sack. Tie it.
Put in a pot. Add 10 cups of water and some salt.
Boil on high heat for 30 minutes. Turn down heat, simmer for 1 1/2 to 2 hours. Reduce to 5 or 6 cups from the original 10 cups.
Discard the sack. No hassle at all. Pour broth into a jar. Refrigerate for later use.
