Master Tonic – Fire Cider
Master Tonic / Fire Cider Ingredients
1 part fresh chopped garlic cloves (antibacterial, anti-fungal, antiviral, anti-parasitical)
1 part fresh chopped onions (white if possible – similar properties to garlic)
1 part fresh grated ginger root (increases circulation to the extremities)
1 part fresh grated horseradish root (increases blood flow to the head)
1 part fresh chopped Habañero peppers (alternatively, you can use cayenne pepper to taste – it’s very therapeutic and you will be able to control the heat better this way)
Raw Organic Apple Cider Vinegar
Large Canning Jar
What I do is buy my horseradish root and weigh it using my kitchen scale. The weight of the horseradish root becomes the ‘part’. So if I have a root that weighs 4 ounces, then I add 4 ounces of everything else, too.
Then I grate the horseradish using a box grater – horseradish is pretty tough, this is going to take some time and it is going to clear your head of any congestion.
Peel and quarter the onion, peel the garlic, break up the ginger a little, cut the stems off the peppers and place everything into the food processor and pulse til everything is chopped, but not necessarily fully puréed.
Remove the chopped ingredients to the canning jar. Ideally, your ingredients should fill the jar approximately 3/4, then you would fill the jar with Raw Organic Apple Cider Vinegar, leaving about 1 inch head space. This isn’t a perfect world, though, so if your jar is very large and your ingredients only fill it to about half way, when you add the ACV, fill to 2-3 inches above where your ingredients were (mark it with tape or your finger before adding the ACV). You can fill the jar completely with the ACV, and it will still make a strong batch, but you’ll need to let it sit longer – 6 to 8 weeks.
Let sit for 2-4 weeks (longer the better). They say to shake it every day, but I am lucky to get to shake mine once a week sometimes. Strain. Jar. Keep out of sunlight. This will keep indefinitely once strained. You may add honey right to your jar after straining or to each dose as it’s taken.
Dosage: Depends on how heat-tolerant one is. Some start with a teaspoon and work up. Others are able to take an ounce at a time. I take it til my nose starts running. Sometimes that is just one ounce, other times, it’s a couple of shots (I use the measuring shot glasses) – no I don’t ‘shoot’ it…
With the vegetable matter that is strained out – some people save that and use it in marinades, others dehydrate it and make seasoning powder. Dried, then pulverized with really good sea salt makes a very tasty seasoning.
Sometimes it gets offered to the compost. This is up to you!