Garlic Honey / Master Tonic aka Fire Cider

Ingredients

• 12 pieces Baby Garlic (peeled; lightly crushed to release allicin)
• 1 cup Raw Unfiltered Wildflower Honey (U.S. Grade A, raw and unpasteurized for active enzymes)
• 2 cup Apple Cider Vinegar with the Mother (unpasteurized, organic preferred)
• 2 inches Fresh Ginger (peeled and thinly sliced)
• 2 cloves Fresh Garlic (peeled and minced)
• ¼ cup White Onion (finely diced)
• 2 tablespoons Horseradish Root (peeled and grated)
• 2 tablespoons Reishi Mushrooms (thinly sliced; can use dried reishi rehydrated)
• 1 piece Jalapeño Pepper (seeded and thinly sliced; adjust for heat)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Fresh Thyme (leaves stripped from stems)
• 1 teaspoon Chili Powder
• ½ teaspoon Cayenne Pepper
• ½ teaspoon Turmeric Powder
• 1 teaspoon Rosemary (fresh, finely chopped)
• 2 pieces Cinnamon Sticks
• ½ teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Garlic for Honey Ferment

   Peel the baby garlic cloves and give each a light crush with the flat side of the knife to activate allicin.

   Time: PT5M

2. Combine Garlic and Honey

   Place the crushed garlic into a clean glass jar, pour 1 cup of raw unfiltered honey over it, and press the garlic down so it is fully submerged.

   Time: PT5M

3. Seal and Store Garlic Honey

   Seal the jar tightly, wrap it in a towel, and store in a cool, dark cupboard for 3‑4 months, shaking the jar once a week to redistribute the garlic.

   Time: PT0M

4. Prep Fire Cider Ingredients

   Wash and slice ginger, mince 2 garlic cloves, dice the white onion, grate horseradish, slice jalapeño (seeds removed if less heat), slice reishi mushrooms, and squeeze juice from one lemon.

   Time: PT15M

5. Assemble Fire Cider

   In a second clean glass jar, add the 2 cups of apple cider vinegar, then layer in all prepared vegetables, herbs, spices, cinnamon sticks, and black pepper. Stir gently to combine.

   Time: PT5M

6. Seal and Ferment Fire Cider

   Close the jar with an airtight lid, place it in a cool, dark spot, and let it ferment for 3‑4 months, shaking the jar every few days to redistribute ingredients.

   Time: PT0M

7. Finish and Use

   After the fermentation period, strain the fire cider if desired, and store both tonics in the refrigerator for up to 6 months. Use 1‑2 teaspoons daily as a health tonic, alone or mixed into tea.

   Time: PT5M

Nutrition Facts

Calories

70

Protein

0.2 g

Carbohydrates

18 g

Fat

0 g

Fiber

0.3 g

Ingredient Substitutions

• Instead of Baby Garlic: regular garlic cloves
• Instead of Raw Unfiltered Wildflower Honey: raw manuka honey, raw clover honey
• Instead of Apple Cider Vinegar with the Mother: raw apple cider vinegar
• Instead of Fresh Ginger: ground ginger (1 tsp)
• Instead of Fresh Garlic: garlic powder (½ tsp)
• Instead of White Onion: yellow onion
• Instead of Horseradish Root: prepared horseradish (1 tbsp)
• Instead of Reishi Mushrooms: shiitake mushrooms (2 tbsp)
• Instead of Jalapeño Pepper: serrano pepper, cayenne pepper (¼ tsp)
• Instead of Lemon Juice: apple cider vinegar (1 tbsp)
• Instead of Fresh Thyme: dried thyme (½ tsp)
• Instead of Chili Powder: paprika (1 tsp)
• Instead of Cayenne Pepper: red pepper flakes (½ tsp)
• Instead of Turmeric Powder: fresh grated turmeric (¼ tsp)
• Instead of Rosemary: dried rosemary (½ tsp)
• Instead of Cinnamon Sticks: ground cinnamon (¼ tsp)
• Instead of Black Pepper: white pepper (½ tsp)

Equipment Needed

• Glass Jar with Airtight Lid
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Stirring Stick
• Funnel (optional)
• Small Bowl (optional)
• Fine Mesh Strainer (optional)

Critical Steps — Do Not Skip

• Press garlic fully under honey to avoid exposure to air.
• Leave headspace in jars to accommodate fermentation gases.
• Shake both jars regularly during the fermentation period.

Chef Tips from the Video

• Use a glass jar with a rubber seal (Mason jar) to handle pressure safely during fermentation.
• Fresh herbs give brighter flavor; if using dried herbs, reduce the amount by half.
• For a sweeter fire cider, add an extra tablespoon of honey before sealing.

Troubleshooting

Storage

Refrigerator: After fermentation, store both tonics in the refrigerator; they keep up to 6 months.

Freezer: Not recommended; freezing may degrade the texture and flavor of honey.

Room temperature: During the 3‑4 month fermentation, keep jars in a cool, dark cupboard away from direct sunlight.

Make-Ahead Tips

• Ferment for at least 3 months for full flavor development; a longer fermentation (up to 6 months) intensifies the taste.
• Shake the jars weekly to prevent ingredients from settling and to release built‑up gases safely.
• If the honey‑garlic mixture becomes too thick, stir in a small amount of warm water to loosen before sealing.

Frequently Asked Questions