Spicy Cider



  • 2 tablespoons fresh ginger

  • 2 tablespoons fresh turmeric 

  • 1 lemon

  • 1 orange 

  • 3-5 cinnamon sticks

  • 1 tablespoon black peppercorns

  • 1 head garlic

  • 32 ounces Bragg Apple Cider Vinegar

  • Honey or coconut nectar, to taste (optional)

In this recipe:

  • Peel and slice ginger and turmeric. Slice lemon and orange. Smash and peel garlic.
  • Add all ingredients to a large pitcher or bowl. Pour over apple cider vinegar. Cover the pitcher or bowl securely (do not use a metal lid, as it can corrode from the vinegar).
  • Set the container in a dry, dark area and let it ferment for 2-4 weeks.
  • After the fermentation process is complete, strain the liquid and store in an airtight container in the refrigerator. A dash of honey or other unrefined sweetener can be added to the mixture before consuming. Take as a shot, dilute in water or juice, or pour over food.
  • Tip: It is important that the container for the cider is cleaned thoroughly before use to avoid the growth of bad bacteria during the fermentation process.

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