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Homemade Fire Cider Immune Tonic with Ginger & Honey

homemade fire cider immune tonic with ginger and honey - featured image
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A potent and flavorful immune tonic made with raw apple cider vinegar, fresh ginger, turmeric, horseradish, garlic, and raw honey. This simple, no-cook recipe is perfect for cold season and makes a warming daily wellness shot.

Ingredients

Scale
  • 4 cups raw, unfiltered apple cider vinegar (with the mother)
  • 1 large fist-sized piece fresh ginger root (about 4–5 inches), thinly sliced
  • 1 medium piece fresh turmeric root (about 3 inches), thinly sliced
  • 1 small piece horseradish root (about 2 inches), peeled and chopped
  • 8–10 garlic cloves, crushed
  • 1 medium yellow onion, chopped
  • 1 small jalapeño or habanero pepper, sliced (seeds removed for less heat)
  • 1/4 to 1/2 cup raw honey, to taste
  • 1 medium lemon, thinly sliced
  • Optional: a sprig of fresh rosemary, a few black peppercorns, a pinch of cayenne pepper

Instructions

  1. Scrub the ginger and turmeric roots well. Thinly slice them into rounds about 1/8-inch thick. Peel and chop the horseradish into small chunks. Crush the garlic cloves with the flat side of a knife. Chop the onion into rough chunks. Slice the lemon and jalapeño into thin rounds.
  2. Place all prepared ingredients (ginger, turmeric, horseradish, garlic, onion, jalapeño, and lemon) into a clean 1-quart glass jar. Pack them loosely.
  3. Add any optional extras, such as rosemary, black peppercorns, or cayenne.
  4. Slowly pour the raw, unfiltered apple cider vinegar over the ingredients until they are completely submerged, leaving about 1/2 inch of headspace. The vinegar should cover everything by at least an inch.
  5. Screw the lid on tightly and shake the jar well to release air bubbles and distribute the vinegar.
  6. Place the jar in a cool, dark place (like a pantry or cupboard) and let it steep for 2 to 4 weeks. Shake the jar gently every day or two.
  7. After 2 weeks, start tasting the liquid. It should be pungent, spicy, and sour. If it tastes strong enough, proceed to the next step. If not, let it steep for another week.
  8. When the flavor is to your liking, strain the liquid through a fine-mesh strainer or cheesecloth into a large bowl or measuring cup. Press down on the solids to extract all the liquid. Discard the solids.
  9. While the liquid is at room temperature, stir in the raw honey. Start with 1/4 cup and add more to taste (up to 1/2 cup). Stir until the honey is fully dissolved.
  10. Use a funnel to pour the finished fire cider into clean glass bottles or jars. Seal tightly. Store in the refrigerator for up to 6 months, or in a cool, dark pantry for 3-4 months.

Notes

Use raw, unfiltered apple cider vinegar with the mother for best results. Keep solids submerged to prevent mold. Label your jar with the date and contents. The flavor mellows and deepens over time. For a milder version, skip the hot pepper and use less horseradish. For extra heat, use a whole habanero and double the horseradish. Never heat the fire cider directly to preserve beneficial enzymes.

Nutrition

Keywords: fire cider, immune tonic, ginger, honey, apple cider vinegar, homemade, wellness, cold season, natural remedy

Find it online: https://novanosh.com/homemade-fire-cider-immune-tonic-with-ginger-and-honey/