As anyone who was taken a good, deep lungful of horseradish fumes can tell you, spicy food can unplug your nose.
This infusion is a merging of three different decongestant and cold relief recipes-witch’s brew, fire cider, and master tonic. All three are touted as having wonderful health benefits, all three are made similarly, and all three are easy enough to not require fermentation experience (since it’s an infusion, not a ferment).
*A lot of recipes are going to tell you to store your tonic at room temperature until it’s set. I’m too cautious of a canner to let something with so little salt and so much sugar sit at room temperature, even with the acidity levels being so high. Call me paranoid, but I store mine in the fridge.
Witch’s Fire Tonic:
Mix and match any of these. Most ingredients can be used dry, but try to have at least some of them fresh. I used powdered horseradish, turmeric, and cinnamon. Peel and rough chop the onion, peel the garlic, but you can get away with just scrubbing and chopping the ginger. All roots should be roughly the size of your thumb.
hot peppers (handful) (the hottest you can find, the point is to have a hot infusion)
lemon (supremed if conventional, scrubbed and chopped if organic)
-Raw- honey (optional)
-Raw- apple cider vinegar (yes, get raw if you can at all get some)
Fill a quart jar with your aromatics. Try not to overstuff the jar. Remember, you don’t need all of them on the list, just what you have/can get. If you use honey, cover the aromatics with up to a half cup. Cover everything with the vinegar.
Let sit, once a day, for two weeks, stirring once a day. Strain, and take up to 1 tablespoon every 3-4 hours if ill, and 1 tablespoon a day when not ill.
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