I am thankful for the health of my family. It’s not all that often that we are plagued with sickness. But be sure, we aren’t above it either.
It is this time of year that I begin my preparations for the coming season. There’s nothing worse than arriving right in the middle of winter, greatly afflicted, and searching the pantry for…oh, that’s right, I haven’t made it yet.
The kitchen will be seeing a lot of new activity in the coming weeks. In fact, I am clearing a section on the pantry shelf for tinctures, liniments, and the like.
Five weeks ago I experienced an urge to get a jump start. I don’t know what got into me because usually I am a notorious procrastinator. Anyhow, today I was ready to strain a batch of this super frugal, and sustainable, natural remedy.
In order to create your own tonic, you will need to prepare equal parts of the following:
-chopped fresh garlic
-chopped fresh onion
-grated fresh horseradish
-grated fresh ginger root
-chopped fresh cayenne peppers
-chopped fresh herbs (sage, rosemary, thyme)
-enough raw, unfiltered apple cider vinegar to cover
Place equal parts of all the roots and herbs in any size mason jar. Making sure to fill the jar 3/4 full. Then cover ingredients with vinegar, all the way to the top of the jar (be sure to leave an inch of head space).
Close lid and shake. Be sure to place ferment in a dark place. Then shake at least once daily for at least 2 weeks and as long as 6 weeks (depending on how brave you are) before straining for use.
Dosage:
1 ounce daily as soon as cold symptoms begin.
Route:
Place 1-2 tablespoons of tonic in 8oz. of hot water. Sweeten to taste with local raw, unfiltered honey and sip. Tonic can also be administered by placing in bone broth.
This tonic packs quite a punch. It’s full of anti-bacterial, anti-viral, anti-fungal, and circulatory system goodness.
Here’s to a healthier season!
How long does this cold kicker recipe last? I have some (that is very similar if not the same) that I made last winter and I forgot it in the fridge. Should I throw it out and make a new batch?
Jill
I would think your tonic would still be good. We don't refrigerate the tonic that we make and we've had it on the shelf for a year or more.
Crystal
I have a killer cold right now and am planning to make this tonight. Can I take it sooner than 2 weeks from now??
hi I was wondering if the tonic can be taken sooner I have a bad situnus and cold problem going on so I was hoping I could take this sooner
Yes, you can use it sooner if needed. I make this for us and our chickens, but with the addition of turmeric root (anti-inflammatory). I’ve used it sooner for some weak chicks that arrived at the post office. Added a little to their water and they perked right up:) Chickens cannot taste hot, but it gets their circulation going.
So if I put in tumeric, do I get the capsules and just add the powder to the tonic?
Why do I need to leave an inch or head space? I made it today and didn’t do that… I might need to get bigger jars..
So you can shake it once or twice per day.
ooo this one looks good and easy. i just have to start growing all this stuff now 🙂
I think this was referenced above; but how long is the shelf life on this and how should it be stored? Thanks 🙂
What do you suggest for someone with an apple allergy? Will this still be effective minus the ACV?
white wine vinegar perhaps? 🙂
I sure wish I had some made right now. A sudden sinus issue just nailed me all of the sudden today. I was fine this morning, by mid-afternoon my nose was a regular river. I have a chapped nose now! I feel like a retard putting chapstick on my nose but I am. I will get on this first thing this weekend just in case the kids get my sinus issue. Thanx for sharing.
Is it safe to give to children?
Does look potent-I’d like to try this!
I make a antibiotic tincture that is from Jude’s herbal Home Remedies-Jude Williams
Add 2 cups garlic cloves, 2 cups nasturium leaves and flowers, and 2 cups of rosemary needles and stems to 1 QT of vodka. Let steep 2 weeks and strain. Dosage is 1 dropperful every 2 hrs for several days. This is used to fight off an infection.
Doesn’t fermentation create gas that would need to be released?
Amy, fermentation is due to yeast feeding on sugars. Fermentation wouldn’t occur with this as it’s too acidic due to the apple cider vinegar.