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Immune-Boosting Fire Cider Tonic Shots Easy Recipe

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This immune-boosting fire cider tonic is a potent, time-tested blend of raw apple cider vinegar, garlic, ginger, horseradish, and spices, fermented for 28 days to create a powerful wellness shot that supports your immune system during cold and flu season.

Ingredients

Scale
  • 4 cups raw apple cider vinegar (with the mother)
  • 1 whole head fresh garlic, cloves peeled and crushed
  • 3 inches fresh ginger root, thinly sliced
  • 4 inches fresh horseradish root, peeled and grated
  • 2 inches fresh turmeric root, thinly sliced (or 1 teaspoon dried turmeric)
  • 1 medium yellow onion, roughly chopped
  • 1 fresh jalapeño or serrano pepper, sliced (seeds in for heat, seeds removed for milder)
  • 1 medium lemon, thinly sliced (rind on)
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 teaspoon whole black peppercorns
  • 2 to 3 tablespoons raw honey (added after fermentation)
  • 1/2 teaspoon cayenne pepper (optional, added after fermentation for extra heat)

Instructions

  1. Wash all produce thoroughly. Peel the ginger, turmeric, and horseradish roots. Slice ginger and turmeric into thin rounds (about 1/8 inch thick). Grate horseradish root. Peel and crush garlic cloves. Roughly chop onion into 1-inch pieces. Slice jalapeño into thin rings. Thinly slice lemon, keeping rind on.
  2. Layer ingredients into a clean quart-sized glass jar: start with ginger, turmeric, and horseradish at the bottom. Add garlic, onion, and jalapeño. Tuck lemon slices and herb sprigs along the sides. Add black peppercorns last. Pack solids tightly until jar is about three-quarters full.
  3. Pour raw apple cider vinegar over the ingredients until completely submerged, leaving about half an inch of headspace. Tap jar gently to release air bubbles. Push down any floating ingredients with a clean spoon. Ensure everything stays submerged to prevent mold.
  4. Screw lid on tightly. Place jar in a cool, dark place (60-75°F). Shake gently every 2-3 days to redistribute ingredients. Let ferment undisturbed for 28 days.
  5. After 28 days, strain the contents through a fine-mesh strainer or cheesecloth into a large bowl. Let drip for 10 minutes, then press gently on solids to extract remaining liquid. Discard solids.
  6. Stir in raw honey until dissolved. Taste and add optional cayenne pepper if desired, starting with 1/4 teaspoon and adjusting upward.
  7. Transfer finished fire cider into dark glass bottles or small mason jars using a funnel. Seal tightly, label with date, and store in the refrigerator for up to 6 months.

Notes

Do not skip the daily shake to prevent mold. Temperature stability is crucial; avoid cold drafts. Grate horseradish fresh for maximum potency. Use raw apple cider vinegar with the mother for best flavor. Do not rush the fermentation; 28 days is the sweet spot. Strain twice for clarity if desired. Start with 1 tablespoon per day as a maintenance dose; increase to 1 tablespoon three times daily if feeling a cold coming on. Store in refrigerator for up to 6 months.

Nutrition

Keywords: fire cider, immune booster, tonic, wellness shot, apple cider vinegar, garlic, ginger, horseradish, cold remedy, flu season, homemade, fermented

Find it online: https://avabowls.com/immune-boosting-fire-cider-tonic-shots-easy-recipe/