Ultimate Fire Cider Immune Boosting Tonic

Servings : 64 servings

Calories : 16kcal

Prep Time15

Total Time28 15

Equipment

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2 sterilized glass quart size mason jars and lids OR 1 sterilized glass half gallon mason jar and lid
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waxed paper

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 sprigs fresh rosemary, whole
2 sprigs fresh thyme, whole
6 pods star anise
3 sticks 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)

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).

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.

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.