You’ll need a 1 quart size mason jar or larger. Keep in mind that all ingredients need to be completely submerged in the ACV.
1 whole garlic bulb- peel and bruise/lightly crush the cloves
2 jalapeños- halved
1/2 medium sized onion, diced
1 five inch piece of horseradish peeled and diced
1/2 cup of thinly sliced ginger
1 lemon-cut into 1 inch pieces
1 small orange(any variety)-cut into 1 inch pieces
3 sprigs of rosemary
1 tsp of whole black peppercorns
2 cups of raw unfiltered apple cider vinegar(ACV)
Add ingredients in layers-starting w/ horseradish, then ginger, garlic, rosemary, jalapeño, peppercorns, onion, lemon, and orange. Pour ACV in jar slowly, making sure to fully submerge all ingredients. Use parchment paper to cover the mouth of the jar before putting on the lid. Store in a cool dark place for 3-6 weeks, shaking once a day. After it’s ready, strain the liquid and add 1/4 cup(or more or less to taste) of maple syrup to sweeten, and store in the fridge. Take everyday on a full stomach, either straight up in 1-2 oz shots, diluted with water, or use to make a vinaigrette.
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