Chop your vegetables and add them to your pot.
Add the apple cider vinegar, turmeric, and ginger to the pot.
Fill the pot with water until the bones are fully covered.
Let the mixture sit for 30 minutes, allowing the apple cider vinegar to help pull the nutrients from the bones.
If you are using
A slow cooker set it to low, and let it simmer for 12-24 hours.
A Stockpot, bring to a low simmer, cover, and let cook for at least 12 hours and up to 24 hours. The longer you simmer, the richer the broth will be.
During the last 30 minutes of cooking, add the garlic if you’re using it.
Strain the broth through a fine-mesh sieve, discarding the solids. Season with salt and pepper to taste.
Let cool and store in a glass jar in the fridge for up to 5 days, or freeze for later use.
