Put the bones in a big pot and fill it with water. Then add the onions, celery sticks, carrots, ginger, salt, pepper and add ACV and leave it in room temperature for 1 hour. The vinegar will extract the minerals from the bones first. Then you put it on a heat and once it starts boiling reduce the heat. Then leave it to boil for 12 hours with a lid on, partially opened. (yes you heard me right, for 12 hours, because you need all the minerals and vitamins and amino acids to dissolve in the broth). Add water from time to time to keep it full.