Homemade Fire Cider Tonic
This recipe balances potency with palatable flavor, hitting all the key notes for immune support.
Ingredients
- 1 Cup coarsely grated peeled horseradish (about 4 oz)
- 1 small onion coarsely chopped
- 8 large garlic cloves smashed
- 1/2 Cup peeled and coarsely grated or chopped ginger about 3 oz
- 1 Thumb grated or sliced turmeric
- 1 tsp whole black peppercorns
- 4 rosemary sprigs fresh is best!
- 1 whole clove
- 1-2 hot chilis such as jalapenos adjust to your spice preference
- 1 lemon quartered
- 2 cups or more, to cover ingredients unfiltered apple cider vinegar (with the mother)
Instructions
- Prepare Ingredients: Wash and prepare all your ingredients. Grating and chopping increases the surface area, allowing for better extraction.
- Layer in Jar: Place all the solid ingredients into your clean glass jar. Pack them down gently but don't compress too tightly.
- Pour in ACV: Pour the unfiltered apple cider vinegar over the ingredients, ensuring everything is fully submerged. This is crucial to prevent mold. If the ingredients float, you can use a fermentation weight or a smaller glass jar on top to keep them submerged.
- Cover: If using a metal lid, place a piece of parchment paper or plastic wrap between the jar and the lid to prevent corrosion. Tightly seal the jar.
- Ferment: Place the jar in a cool, dark place (like a pantry or cupboard) for at least 2-4 weeks. The longer it infuses, the stronger it will become.
- Shake Daily: Give the jar a good shake once a day to ensure all ingredients are constantly in contact with the vinegar and to prevent anything from settling.
Notes
Remember, this is an art not a recipe. Use more or less of ingredients depending on your needs, taste preferences, and what you have on hand. Refer to post for straining and use ideas.
