A powerful combination of warming, digestive-stimulating herbs in a base of unpasteurised apple cider vinegar, designed to stoke your digestive ﬁre (acid and enzyme production).
500ml (2 cups) apple cider vinegar, plus extra if needed
10 garlic cloves, roughly chopped
120g fresh horseradish, roughly chopped
120g ginger, roughly chopped
1 celery stalk, chopped
1 carrot, chopped
1 onion, chopped
2.5cm piece of fresh turmeric, chopped, or 1 tsp ground turmeric
1 tbsp mustard seeds
3 ﬂat-leaf parsley stalks, roughly chopped
3 rosemary sprigs, roughly chopped
3 oregano sprigs, roughly chopped
3 thyme sprigs, roughly chopped
1 tbsp juniper berries
1 tbsp black peppercorns
3 fresh bay leaves
1 tbsp licorice root sticks
1 tsp sea salt
You will need a 1.5 litre preserving jar with an airlock lid for this recipe. Wash the jar and utensils thoroughly in very hot soapy water then run them through the dishwasher on a hot rinse cycle to sterilise. Alternatively, place them in a large saucepan ﬁlled with water and boil for 10 minutes then place on a baking tray in a 150C oven until dry.
Place all the ingredients in a glass or stainless steel bowl and mix well. Fill the jar with the vegetable and herb mix, pressing down well with a large spoon or potato masher to remove any air pockets. The vegetables and herbs should be completely submerged in the liquid, so add more vinegar if necessary. Add a small glass weight (a shot glass is ideal) to keep everything submerged.
Close the lid then wrap a tea towel around the jar to block out the light. Store the jar in a dark place with a temperature of 16C to 23C for 14 days. You can place the jar in an Esky to maintain a more consistent temperature.
Strain the tonic into a clean jar with a lid. Discard the vegetables, herbs and spices. Chill the ﬁre tonic before serving. Refrigerate, unopened, for up to 12 months. Once opened the tonic will last for six to nine months in the fridge.
Recipe extracted from The Complete Gut Health Cookbook by Pete Evans, Plum, $39.99.