Ingredients
1piecefresh ginger,peeled, minced into 4-inch pieces
12clovesgarlic,minced
4cinnamon sticks
3tbspblack peppercorn,whole
2jalapeños,halved lengthwise
2habanero peppers,halved lengthwise
2rosemary,fresh, sprigs
1navel orange,unpeeled, cut into 1-inch pieces
2lemons,unpeeled, cut into ½-inch pieces
1Gala apple,unpeeled, cut into ¼-inch pieces
1onion,yellow, diced
2tbsphoney,plus more to taste
1cupapple cider vinegar
Preparation
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 to 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.
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 to 2 tablespoons of the tonic on its own, or mix with sparkling water or tea.
Enjoy!
