3 quarts water
1 large onion (chopped)
2 carrots (sliced)
1 cup winter squash (cut into large cubes)
2 celery stalks
1/2 cup cabbage
4 1/2 fresh ginger slices
2 cloves of whole garlic
sea salt ( to taste )
1 cup root vegetables (turnips, parsnips, and rutabagas for sweetness)

Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.

Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.

Heat gently and drink up to 3 to 4 cups a day.