The Role of Apple Cider Vinegar in the Making of Bone Broth (backup)

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There are many debates over whether or not Apple Cider Vinegar is necessary and effective when making Bone Broth.

Is it necessary ?

What does it actually do, if anything ?

Or is it just an “old wives’ tale” ?

In this post, I will be discussing:

• this debate over whether or not ACV is actually necessary when it comes to making Bone Broth
• my own unique insights into this whole ACV ‘thing’ with Bone Broth
• the purpose of Apple Cider Vinegar (‘ACV’ for short) in the making of Bone Broth
• when to use ACV
• when NOT to use ACV
• the BEST water to ACV ratio for optimal Bone Broth taste AND mineralizing effectiveness,
• the ratio of water to ACV needed to avoid the Pressure Canning process
• and other benefits of using ACV in the making of Bone Broth.

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OR leave me a comment to express your interest and I’ll see if I can speed things up on my end. (I only have a growing list of about 40 or 50 posts to write, that’s all), but if I get a lot of interest on this subject, I’ll see what I can do to get it out sooner.)

Thank you.

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