Why Do People Put Apple Cider Vinegar in Bone Broth? The Science of Nutrient Extraction

October 14, 2025 •

4 min read

According to traditional culinary wisdom and confirmed by modern science, adding a splash of apple cider vinegar can significantly enhance the final product of a bone broth. But why do people put apple cider vinegar in bone broth? This long-held practice is rooted in simple chemistry, which uses the vinegar's acidity to unlock valuable compounds from the animal bones.

Quick Summary

Adding a small amount of apple cider vinegar to simmering bone broth uses its acidity to effectively draw out valuable minerals like calcium, magnesium, and potassium, as well as collagen, from the animal bones, resulting in a more nutritionally dense and gelatinous liquid.

Key Points

Facilitates Mineral Extraction: The acetic acid in apple cider vinegar helps dissolve the mineral matrix of bones, releasing vital nutrients like calcium, magnesium, and potassium into the broth.
Maximizes Collagen and Gelatin: The acid breaks down collagen from bones and connective tissues, which then becomes gelatin, giving the broth its rich, jelly-like consistency when cooled.
Enhances Nutrient Density: By using apple cider vinegar, you create a more potent and nutritionally concentrated broth, maximizing the benefit from your ingredients.
Improves Gut and Joint Health: The resulting high gelatin content from the vinegar-assisted process provides amino acids beneficial for gut lining integrity and connective tissue repair.
Boosts Flavor Complexity: A small amount of apple cider vinegar adds a subtle, pleasant tang that deepens the overall flavor profile of the long-simmered broth.
Requires Minimal Effort: A tablespoon or two is all that is needed to leverage the powerful chemical reaction, making it an easy addition to your recipe.

Bone broth has been a staple in traditional diets for centuries, celebrated for its rich flavor and supposed health benefits. Made by simmering animal bones and connective tissues for extended periods, it's a practice passed down through generations. For many home cooks, one step is non-negotiable: adding a small amount of apple cider vinegar (ACV) to the pot. This is not just for flavor, but for its functional role in the broth-making process. The science behind this tradition is straightforward, revolving around the principle of acid-assisted extraction.

The Role of Acidity in Mineral Extraction

Animal bones are composed of a rigid matrix containing various minerals, primarily calcium, magnesium, and potassium. These minerals are not easily released into water during simmering. The acetic acid present in apple cider vinegar is the key that unlocks them. When you add ACV to the pot with the bones and water, the acid works to break down the hard, mineralized structures.

This process, known as leaching, effectively dissolves the bone's mineral matrix, allowing the freed minerals to be suspended in the liquid. A simple analogy can be drawn to an experiment where you soak an eggshell in vinegar; the shell, rich in calcium, gradually dissolves. Similarly, the acid gently pulls the minerals out of the bones over the long cooking time, making the final broth a more potent source of nutrients. Experts recommend allowing the bones and vinegar to sit together for about 30 minutes before heating to jump-start this process.

Collagen and Gelatin Extraction for a Richer Broth

Beyond minerals, another primary motivation for adding apple cider vinegar is to maximize the extraction of collagen. Collagen is the main structural protein in the body, found abundantly in bones, cartilage, and connective tissues. As the collagen breaks down with prolonged heat and the assistance of the acid, it transforms into gelatin. This is what gives high-quality, cooled bone broth its signature, jiggly texture.

Benefits of Gelatin in Bone Broth

Joint Health: Gelatin contains amino acids like proline and glycine, which support joint function and help rebuild connective tissues.
Gut Health: The gelatin and amino acids are often linked to a reduction in gut inflammation and improved gut lining integrity.
Skin, Hair, and Nails: A high concentration of collagen is often associated with stronger nails, healthier hair, and more elastic skin.

Comparison: Bone Broth with vs. without ACV


Feature	Bone Broth With ACV	Bone Broth Without ACV
Nutrient Density	Higher concentration of extracted calcium, magnesium, and potassium.	Lower mineral content, as the minerals are not effectively leached from the bone.
Gelatin & Collagen	Yields a higher amount of dissolved collagen, resulting in a gelatinous, rich broth when cooled.	Produces less gelatin, often resulting in a more watery consistency.
Flavor Profile	A more complex, subtly tangy flavor that deepens with the long simmer.	A more standard, less complex flavor, similar to a regular stock.
Preparation	Requires an extra ingredient and often a pre-soak period for maximum extraction.	Simpler preparation with just bones and water.
Overall Efficacy	Superior for those seeking a highly nutritious, potent bone broth.	Still beneficial, but less efficient at extracting the full range of nutrients.

Tips for Using Apple Cider Vinegar in Your Bone Broth

To get the most out of adding ACV, follow a few key practices:

Use the Right Amount: A general guideline is about 1-2 tablespoons of ACV for a large pot of broth, though some recipes may call for a bit more. A small amount is all that's needed to kickstart the chemical process without overpowering the flavor.
Choose the Right Type: Unpasteurized, unfiltered ACV, often containing the "mother" (a colony of beneficial bacteria), is a popular choice for those who prefer less processed ingredients.
Don't Rush the Process: For optimal extraction, let the bones and ACV mixture sit for at least 30 minutes before turning on the heat. This allows the acid time to begin breaking down the tough outer layers.
Simmer, Don't Boil: A low, slow simmer over many hours (12 to 48 hours is common) is the best way to extract the nutrients without clouding the broth.

Conclusion: A Small Addition for a Big Difference

Ultimately, the practice of including apple cider vinegar in bone broth is a time-tested technique with a sound scientific basis. By adding just a small amount of this mild acid, you can significantly enhance the nutrient profile of your finished broth, making it a richer source of essential minerals, gut-supporting gelatin, and other beneficial compounds. While a long simmer is the most crucial part of the process, the addition of ACV ensures you are making the most of your ingredients, transforming a simple stock into a true nutritional powerhouse. For more information on dietary choices, consult reliable sources like the Harvard Health blog.

Frequently Asked Questions

The acetic acid in apple cider vinegar works to gently dissolve the hard, outer layer of the bones. This chemical reaction, known as leaching, helps to pull out minerals and other valuable compounds that would otherwise remain trapped within the bone structure.

A standard recommendation is to add 1 to 2 tablespoons of apple cider vinegar for a large pot of bone broth. The goal is to provide enough acidity to aid extraction without adding a noticeable sour flavor to the finished product.

For bone broth, either raw (unfiltered) or pasteurized vinegar will work to extract minerals. Some people prefer raw ACV with "the mother," believing it adds more nutritional value and beneficial enzymes, but the key role in mineral extraction is played by the acetic acid itself.

Yes, any type of vinegar or acid, like lemon juice, will serve a similar purpose in acidifying the broth. However, apple cider vinegar is often preferred for its mild, fruity flavor, which complements the savory notes of bone broth without overpowering them.

No, a small amount of vinegar, combined with the long simmering time, means that the sour taste evaporates and is not detectable in the final broth. Instead, it creates a richer, more balanced flavor.

It is recommended to allow the bones to sit with the apple cider vinegar and water for about 30 minutes before starting the simmering process. This jump-starts the acidic breakdown of the bone and increases the efficiency of nutrient extraction.

While the principle of acid leaching minerals from bone is chemically sound, some specific lab tests suggest that the duration of simmering is more impactful on mineral levels than the addition of vinegar. However, adding ACV is consistently shown to help break down collagen, which results in a richer, gelatinous broth.