Ingredients
- 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)
- 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.
- 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.
