This recipe is pretty easy to put together – equal parts of all the ingredients except for the apple cider vinegar. I stick these all through my food processor on shred.
These ingredients should be as fresh as possible and preferably organic. Use dried herbs only in an emergency.
Raw apple cider vinegar (organic)
1 Part fresh chopped garlic cloves
1 part fresh chopped white/yellow onion
1 part fresh chopped hot peppers such as habanero, cayenne, jalapeno (I use jalapeno)
1 part fresh grated ginger root
1 part fresh grated horseradish
Fill a glass jar 3/4 of the way full w/equal parts by volume of the above chopped and grated ingredients. Then fill the jar with the raw vinegar. Close and shake vigorously and then top off the vinegar if it is necessary. I keep mine closed up in the cupboard, I’m not sure if that is necessary.
Shake or stir once a day for two weeks, then filter the mixture through a clean cloth or fine meshed strainer. Compost the leftovers.
I store my batch in a large dark green Bariani olive oil bottle or any other dark colored bottle.
I believe this tonic originated from Dr. Richard Schutze. The tonic is extremely powerful as it comes from all fresh ingredients. It is touted as a modern day plague tonic. Don’t underestimate it’s power. I would start slowly, only taking a little bit from the tincture bottle, especially if you want to give it to your kids.
Regular dosage is 1/2 to 1 oz. once, twice or more times a day (you can dilute with water if you feel it is too strong).