Instead of enjoying a morning cup of joe, try a cup of “bo.” That is homemade bone broth! Bone broth is a true superfood you want to include. Broth is an excellent source of gelatin, which is helpful for healing a “leaky gut” and other digestive problems. Gelatin supports hydration, HCL production, nutrient absorption, liver detoxification and immune functioning. Broth also contains minerals, such as calcium, magnesium, phosphorus, silicon, and sulfur.
Once you’ve tried this rich, delicious homemade bone broth, you’ll never want a sip of flavorless store bought stuff again! The goods new is that it’s easy to make and extremely beneficial for your body. With this simple recipe, you can use your broth as a base for sauces, soups or stews or enjoy by the cup!
2-4 pounds bones
4 quarts water (or enough to cover the bones by 2 inches)
2 tablespoons apple cider vinegar
1 head garlic, 1 onion, 1 carrot, dried herbs
*Don’t add seasonings until making your sauces, soups or stews.
- Option 1 – Add ingredients to a large stockpot. Cover and bring to a boil, then simmer for 24 hours on low heat. The longer the stock is simmered, the greater the nutritional benefits.
- Option 2 – Add ingredients to a slow cooker, cover and cook on high for 1-2 hours. Use a large spoon to skim off any impurities floating on the surface. Cover and cook on low for 8-24 hours.
- For immediate use: strain and season.
- For later use: let the stock cool and store in the fridge. Strain and bring to a boil before using.
- Storage: airtight container, 1 week in the fridge or 6 months in the freezer.
Bonus Broth Info
Want to add extra nutritional benefits to your broth, add Great Lakes Gelatin or Collagen!
Trouble Shooting Bone Broth — 5 Reasons Your Stock Won’t Gel
Try this recipe for making broth in an InstantPot Pressure Cooker!
Don’t have time to make Homemade Bone Broth, click here to try Pete’s Paleo 30 Day Gut Healing Kit!
Stock vs. Broth
Bone broth is made by bringing only the bones to a boil and then simmering for hours. This method does not add salt and is best for sauces, broths or stews. Meat stock is made by bringing the meat and bones to a boil and then simmering until the meat is cooked. This method is usually salted and best used for soups.
Sauerkraut or sour cabbage is simply a chopped cabbage that has been pickled in brine. During this process of lacto-fermentation, microorganisms feed on the sugars already present within the cabbage, creating a brine that gives the kraut a sour flavor while preserving it. Unlike store-bought kraut, homemade kraut has a distinct crunch with lip-puckering tart flavor and, most importantly, retains vitamin C and gut-friendly bacteria that aid in digestion and immunity.
1-gallon glass jar
1 large zip lock bag
4 large cabbages
2-4 tablespoons fine sea salt
- Shred 1/2 a cabbage finely and layer it in the jar. Sprinkle with about 1/2 tablespoon sea salt. Pound the cabbage with a wooden spoon until the juices from the cabbage are released. Continue layering and pounding until all of the cabbage is used.
- Pound it again to cover the cabbage with as much of the juices as possible. If the brine doesn’t cover the cabbage, add filtered water until it is completely covered. Use a plastic bag filled with water to keep the cabbage submerged in the brine. Cover the jar with a paper towel and rubber band to keep bugs out.
- Ferment the cabbage in a cool, dark place at room temperature for 3-4 weeks. Check the cabbage daily to skim off any mold that appears not the surface. Once kraut reaches desired texture and taste, cover the jar with a lid and store in the fridge for several months.