Fire tonic
I have been making fire tonic for my family for years now. I make the apple cider vinegar myself and this forms an amazing living solvent, which then extracts many of the more polar chemical constituents from the vegetables and herbs I soak in it.
I have never tested exactly what is extracted, but I know the plants I use are packed with antioxidants, including glucosinolates, carotenoids and flavonoids.
These plant constituents do many jobs for plants that are also beneficial to us – they are antioxidants, they are antimicrobial and anti-fungal and some are anti-mutagenic. These constituents are often very colourful too, so I can tell that they are in my fire tonic, because it is colourful.
When we drink it, we are consuming all those plant constituents and we are consuming the live microbes contained in the apple cider vinegar, which itself, has been consumed by humans for health since 5000BC.
As a family, we cherish and respect our fire tonic. We do not guzzle it daily (vinegar-based drinks if consumed too frequently can damage your tooth enamel). We only have it, diluted in a little water, if we feel under the weather in any way. Sometimes though, if I am feeling very decadent, I will use it to make a vinaigrette!
Have a go at making it yourself. You can, of course, just buy your apple cider vinegar and skip straight to phase 2 of the recipe if you wish.
Phase one – apple scrap vinegar
Ingredients
4 apples
1 litre of water
Ideally filtered4 tbsp of sugar
Some prefer to use the equivalent of local raw honeyA small amount of raw apple cider vinegar
Equipment
1.5 litre Kilner jar
Washed in hot water or that has been through the dishwasherA large jug or mixing bowl
A clean cloth and elastic band
A mixing spoon
Method
Simply put the water into the mixing bowl or jug and stir in the sugar (or honey if you have chosen to use that) until dissolved.
Chop up the apples into smallish chunks (I leave skins on and throw everything in – core and pips too) and put into the kilner jar – it should be ¾ full.
Pour over the sugar/honey water.
Close the lid to exclude oxygen and leave for around 2 weeks. I always label my ferments – saying what it is and when it was made. I also write on the date I next need to do something with it, so that I don’t forget.
After two weeks or so, strain the fluid from the apple and you will likely have an alcoholic cider. Put this cider into a clean kilner.
Add a small slosh of a previous batch of apple cider vinegar or some shop-bought raw, unpasteurised apple cider vinegar. This is not crucial, but it helps the process along by introducing the acetobacter bacteria you desire. I sometimes use kombucha vinegar or water kefir vinegar to do this if I have some of that about instead.
Cover, this time just with a cloth and elastic band, allowing air to the mix for this phase (acetobacter work in the presence of oxygen). And make a note on your label to check again in around 4-8 weeks.
I stop the ferment process when I am happy with its taste – I like it tangy and bright – which can take 12 weeks from apple removal in my house. If you are really lucky, a beautiful vinegar SCOBY (symbiotic community of bacteria and yeasts) will have formed and you can transfer this onto your next batch of vinegar.
This method produces apple scrap vinegar as a base for your fire tonic. Apple scrap vinegar is slightly different to apple cider vinegar but for small batches, apple scrap vinegar works well!
Phase two – fire tonic
Ingredients
1 litre of the delicious apple scrap vinegar you just made (or the apple cider vinegar you just bought)
A medium onion red or white. I put some of the skin in too as it is full of quercetin
10 large garlic cloves (peeled) and chopped
6 tbsp of grated horseradish this isn’t always available so if not, just leave it out.
6 tbsp of grated ginger
6 tbsp of fresh turmeric root
2 red chillis quartered and deseeded
Zest and juice of ½ a lemon or lime (unwaxed).
120ml raw honey
Herbs of your choice I often add thyme and rosemary as these are powerful anti-microbials, great for fighting colds.
Equipment
1.5 litre kilner jar
Knife
Grater
Chopping board
Sieve
Method
I use organic ingredients to make my fire tonic, so that I can use the onion, ginger, turmeric, horseradish and lemon/lime skin without concern. If you are using non-organic produce, it is worth peeling these and giving the lemon/lime a good wash before grating.
Chop/grate/squeeze/pour the above as appropriate and place in the clean kilner jar.
Cover with the apple scrap vinegar, shut the lid and leave at room temperature for a month. Don’t forget to label it and date it, adding the date on which you next need to do something with it.
Ideally, you would give it a good shake daily, but I often forget this. Just do it when you remember.
When the month is up, strain off the liquid using a fine-mesh sieve. I also use a small press to press all the veg. so that I extract as much of the juices as humanly possible from the veg. I usually then compost the veg because, by now, I have squeezed them to death.
Then bottle your wonderful fire tonic in an airtight bottle, label it and I store it in the fridge door so it is easily accessible for when you want it.
