Fire Cider

Equipment

Jars (sterilised)

Baking or waxed paper

Ingredients

1/2 cup peeled and shredded ginger

1/2 cup garlic

2 large white onions, diced

4 lemons

4 chillies (the hotter the better in my opinion, I like jalapenos), diced

1/4 cup peeled and diced turmeric

peppercorns

sprig of rosemary

1/2 cup peeled and shredded horseradish (optional)

Apple Cider Vinegar

Method

Add everything into your jar. You can dice it, slice it, shred it, arrange them prettily if you like. For the lemons, I peeled two of them and use the zest and juice of those, then slice the others and arrange them (skin and all) in the jars. Pack everything down semi firmly and top off with the apple cider vinegar. You want everything to be under the vinegar so it doesn't go mouldy - either use the heavier roots at the top to hold everything down, or put a weight on the top (the herbs and chillies tend to float so arrange accordingly). Keep in mind that some of the roots will expand during the process, so top it all off well.

If you're using a metal lid, line it with waxed paper so the vinegar doesn't rust it. That's it, you're done. Pop those jars somewhere out of direct sunlight and leave them alone for a minimum of 4 weeks.

When they're ready, give the jars a shake, then strain everything out through some cheesecloth. Store the liquid in the fridge and consume as needed. You can add sweetener to taste, but I don't bother.