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Quick Fire Cider Immune Tonic with Ginger and Turmeric

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A quick and easy immune-boosting tonic made with ginger, turmeric, garlic, and apple cider vinegar. This 24-hour steeped recipe delivers a potent, warming, and slightly sweet kick to support your immune system during cold season.

Ingredients

Scale
  • 1 cup raw apple cider vinegar (with the mother)
  • 1/4 cup fresh ginger root, thinly sliced
  • 2 tablespoons fresh turmeric root, thinly sliced
  • 3 cloves garlic, crushed
  • 1/2 small red onion, thinly sliced
  • 1 small jalapeño, sliced (seeds removed for less heat)
  • 1 tablespoon raw honey
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon sea salt
  • 1 sprig fresh rosemary (optional)
  • 1 cinnamon stick (optional)
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Prep your ingredients (10 minutes). Wash all produce thoroughly. Thinly slice the ginger and turmeric — aim for rounds about 1/8-inch thick. No need to peel them, just scrub well. Crush the garlic cloves with the flat side of your knife and let them sit for 10 minutes.
  2. Layer the ingredients in your jar (5 minutes). Place the sliced ginger, turmeric, crushed garlic, red onion, and jalapeño into your clean glass jar. Add the black peppercorns and sea salt. If using any optional add-ins like rosemary or cinnamon, add them now. The jar should be about three-quarters full with the solids.
  3. Warm the apple cider vinegar (3 minutes). Pour the apple cider vinegar into a small saucepan and warm it over low heat. You want it warm to the touch, not hot — think bathwater temperature, not tea. Do not boil it.
  4. Pour and steep (1 minute active, then 24 hours). Pour the warm vinegar over the ingredients in the jar, making sure everything is completely submerged. Screw on the lid tightly and give it a good shake. Let it sit at room temperature for 24 hours.
  5. Strain and sweeten (5 minutes). After 24 hours, place your fine-mesh strainer over a clean bowl or measuring cup. Pour the contents of the jar through the strainer, pressing gently on the solids with the back of a spoon to extract every last drop. Discard the solids. Stir in the raw honey until it dissolves completely.
  6. Bottle and store (2 minutes). Using your funnel, pour the strained tonic into a clean glass bottle or jar. Seal it tightly and store it in the refrigerator. The tonic will keep for up to 3 months.

Notes

Don’t skip the black pepper — it increases turmeric absorption by up to 2000%. Wear gloves when handling turmeric to avoid staining. Taste after 12 hours if you prefer a milder flavor. Shake the jar occasionally during steeping. Adjust heat by using less jalapeño or removing seeds.

Nutrition

Keywords: fire cider, immune tonic, ginger, turmeric, apple cider vinegar, wellness shot, cold season, homemade, quick, easy

Find it online: https://crispcraving.com/quick-fire-cider-immune-tonic-with-ginger-and-turmeric/