Ingredients

The following ingredients have 4 Servings
  • 1 medium onion ((peeled and roughly chopped))
  • 1 bulb garlic ((peeled and roughly chopped))
  • 3 inch piece of fresh ginger ((grated))
  • 1 TBSP dried echinacea root
  • 1 orange ((sliced, optional))
  • 1 jalapeño ((sliced, optional))
  • apple cider vinegar
  • raw organic honey
  • 2 tsp cayenne pepper

Instruction

  • Place onion, garlic, ginger, and echinacea root, organge, and jalapeño if using in a quart size mason jar. Make sure garlic is at the bottom and completely submerged.
  • Add enough apple cider vinegar to cover the ingredients. Use a fermentation weight to make sure all ingredients are below the liquid level.
  • Cap tightly and leave in the jar for 2-3 weeks, preferably in a sunny or slightly warm place.
  • After 2-3 weeks, strain and discard the herbs.
  • After straining, measure the apple cider vinegar left and mix it with an equal amount of raw honey and add the cayenne pepper.
  • Store in the refrigerator and take 1 teaspoon as needed daily or when illness strikes. I’ve taken as much as 1 teaspoon an hour during illness until I felt better.