In a 2 quart-sized Mason Jar with lid or canning jar add:
3 cups Organic Raw Unfiltered Apple Cider Vinegar, plus more to cover ingredients
8 oz Fresh Horseradish, grated or roughly chopped approximately 1 cup
8 oz Fresh Ginger, grated or roughly chopped approximately 1 cup
2 oz (1/4 cup) Fresh Turmeric, grated
1 Medium Onion, chopped
10 Garlic Cloves, crushed or chopped
2 Lemons, sliced
1 Orange, sliced
4 Jalapeño Peppers, sliced
3 Cinnamon Sticks
3 Sprigs of Fresh Rosemary
6 Sprigs of Fresh Thyme
1 tsp Peppercorn optional

Once Fire Cider Has Fermented And Is Ready To Use

Add:
1/2 cup honey, plus more as desired

Instructions

Prepare the ingredients: Peel and grate the horseradish. Add it to a 1.5–2 quart jar with the ginger, turmeric, jalapeños, onion, orange, lemon, and garlic.
Add the herbs and spices: Add the fresh herbs, cinnamon sticks, and peppercorns.
Pour in the vinegar: Fill the jar with apple cider vinegar until all ingredients are completely covered. Add more vinegar if needed.
Seal the jar: Place parchment paper under a metal lid to prevent the vinegar from touching the metal, or use a plastic lid.
Let it steep: Shake the jar well and store it in a cool, dark place for 3–4 weeks. Shake it once a day.
Strain: After 3–4 weeks, strain the mixture through a fine-mesh strainer or cheesecloth. Press or squeeze the solids to get out as much liquid as possible.
Add honey: Stir in honey to taste. Your fire cider should be spicy, hot, tangy, and slightly sweet.
Store: Pour into a clean, airtight jar and store in the refrigerator or a cool, dry place for up to 6 months.

Take 1–2 tablespoons daily, or use it as needed for health.

~Step into Stillness~