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Homemade Fire Cider Tonic with Ginger & Turmeric

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This homemade fire cider tonic with ginger and turmeric is a powerful immune-supporting blend that combines raw apple cider vinegar, fresh ginger, turmeric, horseradish, and spicy peppers. It’s easy to make, uses simple ingredients, and is perfect for cold season.

Ingredients

Scale
  • 4 cups (960 ml) raw apple cider vinegar (unfiltered, with the mother)
  • 1/2 cup (about 4 ounces) fresh ginger root, thinly sliced (unpeeled)
  • 1/4 cup (about 2 ounces) fresh turmeric root, thinly sliced (unpeeled)
  • 1/4 cup (about 2 ounces) horseradish root, grated or thinly sliced
  • 1 medium onion, roughly chopped (yellow or red)
  • 8–10 garlic cloves, smashed
  • 1 medium jalapeño pepper, sliced (seeds included)
  • 1 teaspoon whole black peppercorns
  • 1 large sprig fresh rosemary (about 4 inches)
  • 3–4 sprigs fresh thyme
  • 1 medium lemon, sliced (organic preferred)
  • 1 medium orange, sliced
  • 1/4 to 1/2 cup (60–120 ml) raw honey, to taste (added after steeping)

Instructions

  1. Wash all produce thoroughly. Slice ginger and turmeric into thin rounds (about 1/8-inch thick). Smash garlic cloves with the flat side of a knife. Roughly chop onion into chunks. Slice jalapeño into rings. Grate horseradish root.
  2. Layer ingredients into a clean 1-quart glass jar: start with ginger, turmeric, and horseradish on the bottom, then add onion and garlic. Tuck herb sprigs and citrus slices along the sides. Add jalapeño and peppercorns last. Pack tightly until jar is about three-quarters full.
  3. Pour raw apple cider vinegar over the ingredients until completely submerged, leaving about 1/2 inch of headspace. Use a wooden spoon or chopstick to release air bubbles. Wipe rim clean and screw on lid tightly.
  4. Place jar in a cool, dark place (like a cabinet or pantry). Shake gently daily for the first week, then every few days. Steep for 2-4 weeks. Taste after 2 weeks to check strength.
  5. After steeping, line a fine-mesh strainer with cheesecloth and set over a large bowl. Pour contents through strainer. Let drip, then gather cheesecloth and squeeze out all liquid. Discard solids.
  6. Stir in raw honey, starting with 1/4 cup and adding more to taste. Use a funnel to transfer to dark glass bottles. Label with date. Store in refrigerator for up to 1 year.

Notes

Wear gloves when handling fresh turmeric to avoid staining. Use plastic lids or place parchment paper between jar and metal lid to prevent corrosion. Save the strained pulp to dry and grind into a spicy seasoning powder. For a milder version, skip the jalapeño and reduce horseradish by half. For extra heat, add a habanero pepper and double the horseradish.

Nutrition

Keywords: fire cider, immune tonic, ginger, turmeric, apple cider vinegar, homemade remedy, cold season, wellness shot

Find it online: https://prismtaste.com/homemade-fire-cider-tonic-with-ginger-and-turmeric/