Ingredients:
- 1 cup raw apple cider vinegar (with the “Mother”)
- 1 tablespoon ground cinnamon or 2 cinnamon sticks
- 1 tablespoon whole cloves (or ½ tsp ground cloves)
- 1 lemon (sliced with peel, seeds removed)
- 2 tablespoons fresh grated ginger
- 1 tablespoon ground turmeric or 2 inches fresh turmeric root, grated
- 1 tablespoon cayenne pepper or 2-3 whole fresh red chilies
- 2-3 tablespoons raw honey (adjust to taste)
Optional Additions (For Boost):
- 4-5 cloves garlic, crushed (optional)
- 1 tablespoon black pepper (to boost turmeric absorption)
- Fresh herbs like rosemary or thyme (optional)
Instructions:
- Prepare the ingredients:
- Peel and grate the ginger and turmeric (if using fresh).
- Slice the lemon.
- Crush cloves slightly to release flavor.
- Combine in a jar:
- In a clean glass jar, add all solid ingredients: ginger, turmeric, lemon, cloves, cinnamon, cayenne, and any optional additions.
- Add apple cider vinegar:
- Pour in enough apple cider vinegar to cover all ingredients completely.
- Close the jar tightly. If your lid is metal, place parchment or wax paper between the lid and vinegar to prevent corrosion.
- Infuse:
- Shake well.
- Store in a cool, dark place for 2 to 4 weeks.
- Shake the jar daily if possible.
- Strain and sweeten:
- After infusing, strain the liquid using cheesecloth or a fine sieve into a clean jar or bottle.
- Stir in the raw honey to taste.
- Store & Use:
- Store in the fridge or a cool pantry.
- Use within 6 months.
How to Take:
- Daily shot: 1 tablespoon daily for immune support.
- At onset of illness: 1 tablespoon every 3–4 hours.
- Can also be mixed with warm water, tea, or juice.
Benefits:
- Immune boosting
- Anti-inflammatory
- Aids digestion
- Natural antimicrobial
- Improves circulation
- Supports detox