Fire Cider (An Immunity Tonic)

Roughly chop onion and hot peppers. Peel the papery skins of all cloves from garlic. Use a peeler to peel the horseradish and roughly cut into 1-inch pieces.

Peeling the ginger and turmeric is optional—Ii don’t peel them and simply cut into 1-inch pieces. As they grow underground in the dirt, you can use the back of a spoon to peel them if you wish.

Zest the lemon and squeeze out all the juice.

Add all vegetables to a food processor, including about 25 cranks of fresh black pepper. Pulse until all veggies are in small, semi uniform pieces, similar to the texture of sauerkraut. Add honey, to taste, and pulse again several times.

Add contents to a 1-quart mason jar with non-metal lid and top with apple cider vinegar. Keep out of the light and shake gently once a day. Leave to steep for 3 weeks.

After 3 weeks, use a clean tea towel, nut milk bag, or cheesecloth to strain the liquid through, leaving the processed vegetable matter behind. Store the finished fire cider away from the light in a glass jar for up to 18 months.

To use, take 1 1/2 ounces once a day for health maintenance, and increase this to 3 to 4 times per day for an immunity boost!