Herbal Oxymel with Sage and Ginger

Step 1

Put the sliced ginger and chopped sage into a wide mouth pint jar. The jar should be about 1/4 to 1/3 full of herbs.

Step 2

Fill the jar about halfway with raw apple cider vinegar, more or less depending on your preference.

Step 3

Add raw honey to the vinegar and herbs to fill the jar. Don't worry if the honey is thick, the vinegar will help it to dissolve and combine.

Step 4

Wipe the jar rim, cap the jar with a lid, and give it a few shakes to combine.

Step 5

Put the oxymel in a cool place out of direct sunlight to infuse for at least a week and up to 30 days. Then strain out the sage and ginger with a fine mesh strainer before using.

Step 6

Store the strained oxymel in a jar with a lid in a cool place out of direct sunlight. It will keep for 6 months or more. It can also be refrigerated for a longer shelf life.