- 1/4 cup ginger root sliced
- 1/2 onion chopped
- 8 garlic cloves crushed
- 2 star anise pods whole
- 1 cinnamon stick
- 2 tablespoons dried turmeric root
- 1 tablespoons dried lemon peel
- 1 tablespoon dried rosemary
- 1/2 teaspoon cayenne pepper ground
- apple cider vinegar to cover
- 1/2 cup raw honey
To a large clean jar* add all ingredients except vinegar and honey.
Fill jar of ingredients to the top with apple cider vinegar.
Place a lid tightly on the jar. If using a metal lid, place a paper muffin liner or cheesecloth over the jar before screwing the lid on to prevent the acid in the vinegar from reacting with the metal in the lid.
Place the jar in a cool, dark place to sit for 4 weeks.
When four weeks has passed, strain the liquid into a clean jar and stir in the raw honey.
Keep in a cool dark place or in the refrigerator for up to one year.
*I like to use a one quart jar for this recipe, but there is wiggle room to go larger or smaller with this recipe. Just be certain to fill the jar to the top with vinegar!
Please refer to the post above for valuable information!
Serving: 1tablespoon | Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 14mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg