Pescatarian Fire Cider Tonic
This bold, bracing tonic is the kind of thing that makes you feel like you're doing something genuinely good for yourself with every sip. Raw horseradish, fresh ginger, turmeric root, garlic, citrus zest, and cayenne all steep together in raw apple cider vinegar for two weeks, building into a deeply complex, fiery elixir that's equal parts medicinal and invigorating. A swirl of raw honey at the end softens the heat just enough to make it drinkable straight or stirred into warm water, dressings, or cocktails. The whole process is beautifully hands-off — a daily shake is all it asks of you while the pantry does the heavy lifting. Every single ingredient here is naturally plant-based and free of meat or animal byproducts beyond the honey, making it an effortless fit for anyone eating with the sea and the garden in mind. It keeps for up to six months in the fridge, so one batch goes a long way through cold season or whenever you need a sharp, warming pick-me-up.
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Learn more →Ingredients
16 servings
- ½ cup fresh horseradish root, peeled and finely grated
- ½ cup fresh ginger, peeled and finely grated
- ¼ cup fresh turmeric root, peeled and finely grated (or 2 tsp ground turmeric)
- 6 cloves garlic, thinly sliced
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 1 tsp black peppercorns, lightly crushed
- ½ tsp cayenne pepper
- 2 cups raw apple cider vinegar (with the mother)
- 3–4 tbsp raw honey, to taste
- 1 sprig fresh rosemary (optional)
Instructions
- 1
Add the grated horseradish, grated ginger, grated turmeric, sliced garlic, lemon zest and juice, orange zest and juice, crushed black peppercorns, and cayenne to a clean 1-quart wide-mouth glass jar. Tuck in the rosemary sprig, if using.
- 2
Pour the apple cider vinegar over the solids, pressing them down gently so everything is submerged. The jar should be nearly full; if the solids are not covered, add a splash more vinegar.
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