I came across this recipe form a colleague, and it includes loads of germ-fighting properties. I don’t recommend taking it on an empty stomach. I make a batch each season and keep it handy (since it takes 2 weeks to sit).
Garlic needs to sit about 10 minutes after smashing for it to oxidize (that’s what we want here).
You may want to wear gloves while handling the peppers and fresh turmeric if using.
24 oz /700 ml organic apple cider vinegar
¼ cup finely chopped organic garlic
¼ cup finely chopped organic onion
2 fresh organic peppers, the hottest you can find (be careful with the cleaning – wear gloves!!!)
¼ cup grated organic ginger
2 tbsp grated organic horseradish
2 tbsp turmeric powder or 2 pieces of turmeric root
Combine all the ingredients in a bowl, except for the vinegar.
Transfer the mixture to a Mason jar.
Pour in some apple cider vinegar and fill it to the top. It is best if 2/3 of the jar consist of dry ingredients, and fill in the rest with vinegar.
Close well and shake.
Keep the jar in a cool and dry place for 2 weeks. Shake well several times a day.
After 14 days, squeeze well and strain the liquid through a plastic strain. For better results put a gauze over it. Squeeze well so the whole juice comes out.
Use the rest of the dry mixture when cooking.
Your master tonic is ready for use. You do not need to keep the tonic in your fridge. It will last a long time.
*The first time you use it, as with anything new, start with a small amount to see how you tolerate it.*
Extra Tip: You can also use it in the kitchen – mix it with some olive oil and use it as a salad dressing or in your stews.
Book an appointment here! Marina Bedrossian, RDN, CDN, CLT is a family holistic dietitian who specializes in nutrition for digestive issues, nutrition for Autism, ADHD, and nutrition for food sensitivities.