Bone broth soup with kimchi from instagram post about gut health

1 kg beef marrow and knuckle bones or you can also use chicken bones/joints and carcass for the collagen
½ cup raw apple cider vinegar
Enough water to cover the bones and vegetables – leaving 2cm from the top of the slow cooker
3 celery stalks, halved
3 small carrots, halved
3 onions, quartered (keep skin on)
½ cabbage sliced up
Handful of fresh parsley
2-3 garlic cloves
Sea salt

Addition ingredients to make an Asian stock:

5 Star anise
1 tsp turmeric powder or 1 – 2 inches fresh
6 peppercorns
3 thick slices of ginger
5 cloves
1 tsp chilli flakes or cayenne pepper
Soy sauce


  1. Place bones into a slow cooker, add apple cider vinegar and water, and let the mixture sit overnight in the fridge allowing the vinegar to leach the minerals out of the bones.
  2. The next day, add in the veg and spices. Turn on slow cooker, setting it to low. Let it cook for at least 12hrs, I cook mine altogether for 24hrs.
  3. After 8hrs of cooking, take out the chicken joints and remove the meat. Put the bones back in for the rest of the cooking time, placing the cooked meat on a side plate until the broth is made. You can then add the meat back in at the end of cooking
  4. During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals and if you are using soy sauce for a Chinese flavour.
  5. Let the broth cool and strain it, making sure all marrow is knocked out of the bones and into the broth.
  6. Add sea salt to taste and drink the broth as is or store in fridge up to 4days or freezer up to 6 months for use in soups or stews.