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½ cup freshly peeled and grated ginger root
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½ cup freshly grated horseradish
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1 medium onion, chopped
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10 cloves garlic, crushed or minced
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2 jalapenos, chopped
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1 lemon, zest and juice
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2 tablespoons rosemary leaves
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1 tablespoon turmeric powder (or 2 tablespoons freshly grated turmeric root)
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¼ teaspoon paprika
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32 ounces Bragg Apple Cider Vinegar
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¼ cup raw honey, or to taste
- Add ginger, horseradish, onion, garlic, jalapeno, lemon zest and juice, rosemary, turmeric, and paprika to a quart-size glass jar.
- Pour the apple cider vinegar into the jar until all ingredients are completely covered and the vinegar reaches the top of the jar. Make sure all ingredients are covered to prevent spoilage.
- Use a piece of natural parchment paper under the lid to prevent the vinegar from coming into contact with the metal, or use a plastic lid if you have one.
- Shake jar to combine all ingredients, then store in a cool place for 4-6 weeks. Shake the jar for a few seconds each day. After a month, use a mesh strainer or cheesecloth to strain out the solids and pour the vinegar into a clean jar. Squeeze out as much liquid as possible. Discard solids.
- Add the honey to the liquid and stir until combined. Taste and add more honey if needed.
- Store in an airtight container in the refrigerator or in a cold, dark place. Drink 1-2 tablespoons as needed.
