First chop the fennel. Now cut the granny smiths off the core and chop 250 grams. Transfer both into a blender together with the sushi vinegar, the salt, the spring onion, the ginger syrup and the parsley. Blend this till smooth. Once it’s smooth let it drain on a sieve that’s lined with a kitchen paper. Do this in your fridge for at least 3 hours. After that add a touch of xanthan powder to bind the broth a bit. This will make the broth a lot tastier.