|Nutritional Guidelines (per serving)|
|Servings: 1 quart (serves 32)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This apple cider vinegar fire tonic is an anti-inflammatory, high potency concoction that needs to sit for at least 14 days to develop before you start using it. Vinegar is the bath in which ginger, turmeric, horseradish, habanero peppers, garlic, and a few other ingredients macerate into a flavorful, pungent, spicy and very active tonic. This old folk remedy can be used for colds and flu, hangovers, and as a general immunity-boosting formula. It's also great in salad dressings, stirred into soups, stir-fries, or whisked into mayonnaise to give it a kick.
Apple cider vinegar is very high in acetic acid, so it should always be diluted in water or some other carrier. Look for organic apple cider vinegar with a cloudy bloom in it: this is the "mother" fermentation in the vinegar and is a sign of quality.
It's pretty common knowledge that unfiltered apple cider vinegar has some great health benefits linked to it. It's antibacterial and antiviral, so it can help with colds, congestion, and sore throats. It aids in digestion and may help regulate blood sugar. Apple cider vinegar can even help with skin conditions like eczema and dandruff, and it may also help with cholesterol levels and heart health.
- 1/2 cup fresh ginger root (peeled and sliced)
- 1/2 cup horseradish root (peeled and grated)
- 1 onion (sliced)
- 6 cloves garlic (peeled and gently crushed)
- 2 habanero, Scotch bonnet, jalapeño, or Serrano peppers (sliced)
- 1 lemon (sliced)
- 1 3-inch piece of turmeric root (peeled and grated or sliced very thin)
- 1 stalk of lemongrass (sliced on the diagonal)
- 1 quart organic unfiltered apple cider vinegar
Gather the ingredients.
Pour the vinegar over the roots and vegetables and fill the jar to the top.
Cover the jar with plastic or waxed paper before screwing on the lid, as the acid from the vinegar can cause rust to form. Place the jar in a cool, dark place for at least 14 and up to 60 days (it will keep getting stronger) and shake the mixture once a day.
After aging the mixture, strain thoroughly through a very fine sieve or cheesecloth and squeeze all liquid out of the solids. Discard the plant matter and decant the tonic in clean jars.
- The tonic can be stored in the refrigerator or at room temperature and lasts for months.
- You can mix it in hot water with a bit of honey to taste, but leave it unsweetened if you're using it in cooking.
- Start by taking a tablespoon each day and work up to a small shot, but always dilute it—this is strong stuff and could aggravate your throat.
- On another note, this tonic isn't recommended for those who are pregnant or nursing, as the ingredients could be both stimulating and irritating. If you are sensitive to any of the ingredients, just adapt the recipe accordingly.