This formula is said to help ward off colds, flu and even the plague, but it also adds a nice zip to soup and salad dressing. It’s essentially just a wonderfully flavorful vinegar that is packed full of excellent micronutrients as well.
This recipe is pretty easy to put together – equal parts of all the ingredients except for the apple cider vinegar. I stick these all through my food processor on shred. Or chop.
These ingredients should be as fresh as possible and preferably organic. Use dried herbs only in an emergency.
Raw apple cider vinegar (organic)
1 Part fresh chopped garlic cloves
1 part fresh chopped white/yellow onion
1 part fresh chopped hot peppers such as habanero, cayenne, jalapeno (I use jalapeno)
1 part fresh grated ginger root
1 part fresh grated horseradish
Fill a glass jar 3/4 of the way full w/equal parts by volume of the above chopped and grated ingredients. Then fill the jar with the raw vinegar with the "mother.". Close and shake vigorously and then top off the vinegar if it is necessary. Keep in a dark cabinet.
Shake or stir once a day for at least two weeks, (You can tincture longer) then filter the mixture through a clean cloth or fine meshed strainer. Compost the leftovers. this tonic originated from Dr. Richard Schutze. The tonic is extremely powerful as it comes from all fresh ingredients. It is touted as a modern day plague tonic. Don’t underestimate it’s power. I would start slowly, only taking a little bit from the tincture bottle, especially if you want to give it to your kids.
Regular dosage is 1/2 to 1 oz. once, twice or more times a day (you can dilute with water if you feel it is too strong).
I like to use 5 ounces Apple Cider-5 ounces water, 1 oz of this Super Cider- 1/2 oz Echinacea and a dropper of Nasturtium Tincture as a weekly immune booster.
source -- https://www.facebook.com/groups/naturalhealingforyou/
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