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Homemade Fire Cider Immune Tonic with Ginger & Turmeric

homemade fire cider immune tonic with ginger and turmeric - featured image
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This homemade fire cider immune tonic with ginger and turmeric is a potent, spicy, and tangy blend of immune-supporting ingredients. It’s a simple, whole-food remedy perfect for cold and flu season, made with raw apple cider vinegar, fresh roots, and honey.

Ingredients

Scale
  • 4 cups (950 ml) raw apple cider vinegar (with the mother)
  • 4 ounces (113 g) fresh ginger root, sliced thinly
  • 3 ounces (85 g) fresh turmeric root, sliced thinly
  • 2 to 3 ounces (57 to 85 g) fresh horseradish root, peeled and chopped
  • 1 head garlic, cloves separated and lightly smashed
  • 1 medium yellow or red onion, roughly chopped
  • 1 fresh jalapeño, sliced in half (seeds included for extra heat, or removed for milder)
  • ¼ cup (85 g) raw honey
  • Optional: a few black peppercorns, a sprig of fresh rosemary, a strip of lemon zest, or a pinch of cayenne pepper

Instructions

  1. Wash all produce thoroughly. Slice ginger and turmeric into thin rounds (about ⅛-inch thick). Peel and chop horseradish into small chunks. Smash garlic cloves with the flat side of a knife. Roughly chop onion. Slice jalapeño in half.
  2. Layer all prepared ingredients into a clean glass jar, packing them in fairly tightly but leaving about an inch of space at the top.
  3. Pour raw apple cider vinegar over the ingredients until they are completely submerged, covering by at least half an inch. Use a chopstick or butter knife to gently release any air bubbles.
  4. Screw the lid on tightly, shake the jar, and label with the date. Store in a cool, dark place (like a pantry) at room temperature.
  5. Shake the jar once daily for 3 to 4 weeks to ensure even steeping.
  6. After 3 weeks, start tasting. When it is pungent, spicy, and sour (typically after 4 weeks), strain the liquid through a fine-mesh strainer lined with cheesecloth into a large bowl or measuring cup. Discard the solids.
  7. While the strained liquid is at room temperature, whisk in the raw honey until fully dissolved. Taste and adjust sweetness if desired.
  8. Using a funnel, pour the finished tonic into clean storage bottles. Seal tightly and store in the refrigerator.

Notes

Do not skip the daily shake to prevent mold. Respect the horseradish fumes—work in a well-ventilated area. Use glass or wooden utensils to avoid metal reacting with vinegar. Be patient with the steep; flavors develop over 3-4 weeks. Always label jars with date and contents.

Nutrition

Keywords: fire cider, immune tonic, ginger, turmeric, homemade, cold and flu, natural remedy, apple cider vinegar, garlic, horseradish

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