I'm kind of fed up with constantly buying Maggi bouillon cubes. They're too salty for me and I never really know what's actually in them. Is it worth making the broth myself? And how long does it keep in the fridge?
That salt and additives thing is definitely a good point, but honestly I wouldn't completely write off store-bought cubes - sometimes they're just convenient. That you're cooking it yourself is definitely a good idea though, as long as it doesn't take up too much of your time. The others are right about freezing - it's more practical than storing the broth in the fridge, where it can go bad pretty quickly. If you don't freeze it, then really don't keep it longer than 3 to 4 days, or it can get moldy.
It's absolutely worth it - you know exactly what's in it, you can control the salt yourself, and it tastes way better than the cubes. If you make a bigger batch to keep on hand, it'll last in the fridge for about 4-5 days, or you can freeze it in portions and have it for months.
Making it yourself is the way to go. I regularly cook up a larger batch and freeze it in portions - it keeps fine for several months that way. In the fridge itself I'd count on a week max, but honestly, why not just freeze it right away? You only need vegetable scraps (carrots, celery, onions, leeks if necessary), a bit of water, and salt to taste. Let it simmer for two or three hours, strain it, done. Flavor-wise it's worlds apart from the cubes - much rounder, more natural.
The effort is manageable if you do it regularly. Some people also freeze raw vegetable scraps in a container and then cook a bigger batch all at once when enough has accumulated. That saves you energy too. Just try it a few times to see how intense you want the broth to be - some like it stronger, some prefer it more subtle. With the cubes you never get that kind of control.
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