Ultimate Fire Cider Immune Boosting Tonic

Name: Ultimate Fire Cider Immune Boosting Tonic
Prep time: 15 min
Total time: 28 d 15 min
Yield: 64 servings
Ingredients: 3 ounces (about ½ cup) fresh horseradish root, peeled and diced small OR 1 cup prepared horseradish (no sugar); 2 ounces (about 8 inches or ½ cup) fresh ginger root, peeled and diced small OR 2 tablespoons ground ginger; 4 ounces (about 4 inches or ¼ cup) fresh turmeric root, peeled and diced small OR 4 teaspoons turmeric powder; 1 medium to large yellow onion, diced small; 1 bulb California garlic, peeled and diced small; 1 large orange, sliced then quartered; 1 lemon, sliced then quartered; 1 to 2 habanero peppers, diced small; ¼ cup fresh parsley, roughly chopped; 10 fresh mint leaves, whole; 8 fresh oregano leaves; 4 prigs fresh rosemary, whole; 2 prigs fresh thyme, whole; 6 pods star anise; 3 ticks ceylon cinnamon; 1 tablespoon whole cloves; 2 teaspoons black peppercorns; 16 to 24 ounces raw apple cider vinegar; ¼ cup baobab powder; ¼ cup raw local honey; stevia or other on-plan sweetener, to taste

User Reviews

0

0 reviews

Unrated

Prep Time
15 mins
Additional Time
28 d
Total Time
28 d 15 mins
Servings
64 servings
Cuisine
American

Ultimate Fire Cider Immune Boosting Tonic

Iris Warren

Report

Your mouth, your eyes, and your immunity will definitely feel the burn with this ultimate fire cider immune boosting tonic!

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

3 ounces (about ½ cup) fresh horseradish root, peeled and diced small OR 1 cup prepared horseradish (no sugar)
2 ounces (about 8 inches or ½ cup) fresh ginger root, peeled and diced small OR 2 tablespoons ground ginger
4 ounces (about 4 inches or ¼ cup) fresh turmeric root, peeled and diced small OR 4 teaspoons turmeric powder
1 medium to large yellow onion, diced small (remove the paper but try to keep all the layers)
1 bulb California garlic, peeled and diced small (see notes in article)
1 large orange, sliced then quartered (do NOT peel)
1 lemon, sliced then quartered (do NOT peel)
1 to 2 habanero peppers, diced small (discard stem but do NOT remove seeds)
¼ cup fresh parsley, roughly chopped
10 fresh mint leaves, whole
8 fresh oregano leaves
4 prigs fresh rosemary, whole
2 prigs fresh thyme, whole
6 pods star anise
3 ticks ceylon cinnamon
1 tablespoon whole cloves (the spice, not garlic in this case)
2 teaspoons black peppercorns
16 to 24 ounces raw apple cider vinegar (with the mother)

After 4 to 6 Weeks

¼ cup baobab powder
¼ cup raw local honey (optional)
stevia or other on-plan sweetener, to taste (optional)

Add to Shopping List

Instructions

Add all of the ingredients except the vinegar, baobab, honey, and sweetener to the sterilized jar(s) (add equal amounts if using the two quart jars). Pack it down if you need to make it fit.
Pour in the raw apple cider vinegar a little at a time, allowing it to fill in between everything. Add enough to completely submerge everything (some things might float, that's okay).
Tap the jar on the counter a few times and run a rubber or plastic spatula (no metal) along the inside edges of the jar to remove as many air bubbles as possible.
Cut a piece of waxed paper to cover the mouth of each jar then tightly put on the two-piece mason jar lid to secure it on. The waxed paper will prevent the vinegar from corroding the lid.
Put the jar(s) somewhere out of direct sunlight for about 4 to 6 weeks, shaking it once a day (maybe set an alarm on your phone so you don't forget).

After 4 to 6 Weeks

Once the 4 to 6 weeks are up, open the jar (CAUTION: it may burn your eyes) and strain the mixture into a fresh, sterilized mason jar with a piece of muslin or cheesecloth. Tie the "tails" of the cloth around a wooden spoon and set it across the top of the jar. Let it sit and drip for about 45 minutes (try to get a jar big enough that the cloth isn't hanging in it or move the cloth from jar to jar until it isn't).
Squeeze the cheesecloth until all the goodness is out of the plants (CAUTION: you probably want to wear rubber or latex gloves while doing this so the burning doesn't happen to your hands then later your face/eyes/nose when you touch them). Discard, compost, or otherwise use the spent the veggies, fruits, herbs, and spices.
Mix in the baobab then add the honey and as much sweetener as you'd like (to taste).
Put a fresh piece of waxed paper over the jar's opening and put the lid on tightly. Store in a cool, dark place for up to 6 months or in the refrigerator for up to one year.

To Use

Shake before taking. Drink about 1 tablespoon a day to keep immunity boosted or about 2 tablespoons twice a day if you feel a sickness starting. If desired, you can dilute it in some water or unsweetened almond milk.