Step 1

To a large sealable jar, add horseradish, ginger, garlic, onion, jalapeno, cinnamon sticks, star anise, peppercorns, orange, lemon, rosemary and thyme. Gently press ingredients down. Cover with apple cider vinegar until everything is completely submerged.

Step 2

Seal the jar (if you’re using a metal lid, place a piece of parchment paper between jar and lid to prevent a corrosive reaction with vinegar).

Step 3

Store in a cool, dark place, shaking for a few seconds every day or two, at least 3 weeks and up to 6 weeks.

Step 4

After 3 weeks, strain through a cheesecloth or a fine-mesh sieve. Throw the solids out. Then stir the honey in.  Fire Cider should be stored in a sealed container in refrigerator up to 1 month.