Updated: Dec 3, 2018
First, let’s be clear: broth, in its simplest form, is bones and water.
If you get that far, make no mistake: you’re doing well!
But if you’re ready for more — and you’re pressed for time — there’s another ingredient you can add that will make your broth just as healthy and rich with precious minerals.
And it will do it FAST.
The ingredient came up — accidentally! — in our 30 Second Bone Broth Video. (Check out our moment of awkwardness at 00:58.)
That ingredient is vinegar.
Real, organic vinegar, added to the mixture in the simmering stage, draws minerals from the bones–precious minerals like calcium, magnesium, and potassium–and into the broth itself.
And it does it quickly.
While long term cooking (24 to 48 hours) will naturally draw much of the mineral content out of the bones, the acid in vinegar speeds up that process, allowing you to have broth with essentially the same mineral content in less than twelve hours!
What does this mean?
It means that if you need broth for your dinner tonight, start it right now and throw some vinegar in.
You’ll end up with a mineral-rich, delicious broth…despite the short cooking time.
And, for broth cooked over the longer term, the vinegar will still aid in extracting every last bit of precious minerals from the bones.
It’s an optional ingredient, but one we add a lot. We think it’s worth a try.
It’s a win-win.
(This article was linked from How to Make Bone Broth class, Step 3.)