Kombucha tonic, like fire cider is a warming tonic that improves circulation and helps the body stay strong during cold and flu season. It’s spicy and can be added to salad dressings, or taken straight. Use it daily for immune support.
- ½ cup grated raw ginger
- 1 medium onion, peeled and chopped
- 4 cloves of garlic, peeled and crushed
- 2 hot peppers, including seeds, chopped
- ½ cup rosehips, dried
- 2 organic lemons, chopped, including skin
- 2 tablespoons turmeric powder or 2 ounces of fresh turmeric root
- 1 teaspoon black pepper cloves, whole
- 2 ½ cups of kombucha vinegar
- Prepare each ingredient except kombucha vinegar and place in a wide mouth quart jar. Cover with Kombucha vinegar. Use a knife to dislodge any air bubbles in the jar. Cover with a fermentation weight to prevent the vegetables from floating on top of the vinegar. Cap with a fermentation lock.
- Refrigerate for 1 month. Strain out the solids. Retain the liquid. You should have 2 ½ cups of kombucha tonic. I like to put the liquid in dropper bottles to use as a tincture. It’s portable and convenient.
Take one tablespoon once a day for immune and circulatory support. If you are using a dropper bottle 1 tablespoon is about 3 droppers full.
You can change up this recipe adding the herbs and spices you like the best. I omitted horseradish, a common fire cider ingredient, only because I didn’t have any. This is a recipe that you can add what you have and omit what you don’t have.
Keywords: Kombucha, fire cider