Step 1

Peel ginger, turmeric and horseradish and grate into a bowl. Peel the onion, chop finely and add to the bowl. Also peel the garlic cloves and add them. Chop the chili finely and add it to the bowl.

Step 2

Now add dandelion honey and pepper and mix everything well. Pour the mixture into a clean, large 1 l screw-top or preserving jar and add the apple cider vinegar. Close the jar tightly and leave to infuse for 10-14 days in a cool, dark place (e.g. cellar, storage room or refrigerator).

Step 3

Pour the extract through a fine-mesh sieve and squeeze it as well as possible. Pour the essence into several small or one large screw-top or preserving jar (or even better, into a dark bottle such as the empty bottle from the apple cider vinegar) and store in the refrigerator for up to 2 months.

Step 4

Tip: You can put the remaining pomace from the strainer in a jar, fill it up with olive or canola oil until it is covered and store it in the refrigerator. It can be used as a seasoning for stews, soups & more. You can also dry it in a dehydrator or oven - more information are mentioned in the blog post above.