Prepare all ingredients.

Rinse all vegetables, including the parsley and kombu and place in a large stock pot with the cold water.

Add peppercorns, ginger, garlic and bring to a boil.

Simmer, partially covered, for 1 1⁄2 hours.

Drain over a mesh sieve and discard the vegetables.

Let the broth cool to room temperature and refrigerate in containers or freeze for up to four months.