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Immune-Boosting Fire Cider Tonic Shots for Cold Season

Immune-Boosting Fire Cider Tonic Shots for Cold Season - featured image
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A potent, homemade fire cider tonic made with raw apple cider vinegar, garlic, ginger, horseradish, and spices. This immune-supporting remedy is easy to make, customizable, and perfect for cold season.

Ingredients

Scale
  • 4 cups (960 ml) raw apple cider vinegar (with the mother)
  • 1/2 cup fresh ginger root, thinly sliced (about 4 ounces)
  • 1/4 cup fresh turmeric root, thinly sliced (about 2 ounces)
  • 1/4 cup fresh horseradish root, peeled and chopped (about 2 ounces)
  • 10–12 garlic cloves, smashed
  • 1 medium yellow onion, roughly chopped
  • 1 medium lemon, sliced into rounds
  • 1 teaspoon cayenne pepper (or more to taste)
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon whole cloves
  • 1 fresh rosemary sprig (optional)
  • 2–3 tablespoons raw honey (optional, added after straining)

Instructions

  1. Wash all produce well. Do not peel ginger or turmeric unless skin is very dirty; just scrub clean. Slice ginger and turmeric into thin rounds or small chunks. Peel and chop horseradish into small pieces. Smash garlic cloves with the flat side of a knife. Roughly chop onion. Slice lemon into thin rounds.
  2. Layer ingredients in a quart-sized glass jar: start with ginger, turmeric, and horseradish at the bottom. Add garlic, onion, and lemon slices. Add cayenne, black peppercorns, and whole cloves. If using rosemary, tuck the sprig down the side. Pack solids until jar is about two-thirds full.
  3. Slowly pour raw apple cider vinegar over ingredients until completely submerged. Leave about 1/2 inch headspace. Use a chopstick or butter knife to release air bubbles.
  4. Seal jar tightly and shake well. Label with the date.
  5. Store in a cool, dark place (pantry or cabinet). Shake gently once daily for the first week, then leave undisturbed.
  6. Let infuse for 3-4 weeks. Taste at week 3 to check strength and heat; adjust if needed (add more cayenne for heat, or strain early if garlic is too strong).
  7. When flavor is to your liking, strain through a fine-mesh strainer or cheesecloth into a large measuring cup or bowl. Discard solids.
  8. If using honey, stir in 2-3 tablespoons at room temperature. Taste and add more if desired.
  9. Transfer to clean glass storage bottles using a funnel. Store in the refrigerator for up to one year.

Notes

Start with less cayenne (1/2 teaspoon) if you are sensitive to heat; you can always add more. Shake daily for the first week to ensure even extraction. When opening after infusion, do so near a window or vent as the smell is very strong. Do not heat the finished cider directly to preserve beneficial enzymes and probiotics. The flavor improves with age; it is best within the first 6 months but keeps up to a year in the fridge.

Nutrition

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

Find it online: https://lumalunch.com/immune-boosting-fire-cider-tonic-shots-for-cold-season/