Ingredients
30
30 servings
- •1 piece fresh ginger, peeled and minced 4 in (10 cm)
- •12 cloves garlic, minced
- •4 cinnamon sticks
- •3 tablespoons whole black peppercorn
- •2 jalapeñoes, halved lengthwise
- •2 habanero peppers, halved lengthwise
- •2 sprigs fresh rosemary
- •1 navel orange, unpeeled and cut into 1-inch (2 1/2 cm) pieces
- •2 lemons, unpeeled and cut into ½-inch (1 1/4 cm) pieces
- •1 gala apple, unpeeled and cut into ¼-inch (6 mm) pieces
- •1 yellow onion, diced
- •2 tablespoons honey, plus more to taste
- •1 cup apple cider vinegar
Instructions
- Add the ginger and garlic to a 64-ounce mason jar or 2 32-ounce jars. Use the back of a wooden spoon or a muddler to smash the ingredients in the bottom of the jar.
- Add the cinnamon sticks, jalapeños, habaneros, and rosemary sprigs.
- Add the orange, lemon, apple, and onion, muddling between each addition.
- Add the honey and apple cider vinegar.
- Place a piece of parchment paper between the jar and the lid to prevent any rust or corrosion from forming on the lid from contact with the vinegar. Close the jar tightly, then shake well to combine the ingredients.
- Store the jar in a cool, dry place for at least 3 weeks, up to 6 weeks while the tonic ferments. The longer you allow the tonic to ferment, the spicier it will be.
- After fermenting, strain the contents of the jar to remove the solids. Transfer the liquid to a clean jar and add more honey to taste.
- Store the tonic in the refrigerator, tightly sealed, for up to 1 month.
- To serve, consume 1-2 tablespoons of the tonic on its own, or mix with sparkling water or tea.
- Enjoy!
Nutritional Facts
Per 30 servings
- Calories: 19
- Carbohydrate: 4g
- Fat: 0g
- Fiber: 0g
- Protein: 0g
- Sugar: 2g
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