Many people know the benefits of consuming apple cider vinegar (ACV), but have you ever considered drinking it every day?
Here’s a “doctored up” version that you may love (or learn to love). I call it my “immunity tonic.” I have been drinking this tonic twice a day for a couple of years, and the benefits continue to be great. It really helps me in relieving inflammation and the pain of arthritis, plus it supports my digestion. Some of the ACV benefits people say they experience include weight loss and lower cholesterol. Research shows it may also be helpful for diabetes seeking better blood sugar control.
Personally, I drink about a tablespoon of the tonic twice a day. I used to add a little honey to sweeten it, but discovered a few months ago that I can add about 1/8-1/4 teaspoon of quality baking soda and it acts as “sort of” a sweetener and reduces the strong flavor of the ACV. According to research published in Scientific Reports, you can reduce the pH of ACV by adding sodium bicarbonate (baking soda). This may improve the flavor for you and also cut down on acid reflux if that is something you are prone to.
I also add about six ounces of warm tap water to my ACV and drink it when I take my supplements, but you can just drink it plain, too. You can also try using the Immunity Tonic to make a tangy salad dressing. (Maybe try it on this vegetable slaw recipe.)
This tonic takes a couple of weeks to cure, so it requires a little planning. But, I challenge you to give this one a try!
Apple Cider Vinegar Immunity Tonic
Taking this tonic daily really helps me in relieving inflammation and the pain of arthritis, plus it supports my digestion.
- 10-12 cloves garlic
- 5 inch piece ginger
- 2 Tbsp horseradish grated
- 4 inch piece fresh turmeric root
- 1 small onion
- 2 jalapeno peppers with seeds
- 32 ounces organic apple cider vinegar suggested: Braggs
Trim, chop, and process all the ingredients except the apple cider vinegar in a food processor until veggies are fine.
Evenly transfer the mixture into two quart-sized canning jars.
Divide and pour the apple cider vinegar into the two jars.
Close the jar tightly and shake.
The jar should be kept in a dry, cool place for two weeks. Shake the jars every day or so.
After two weeks, squeeze the vegetables and strain the mixture.
Store the strained tonic in a separate container or leave it to ferment longer, if desired.
The tonic does not need to be stored in the refrigerator as it lasts a long time because of fermentation.
- You can easily double all the ingredients in this recipe.
- You can also make the tonic stronger by using less apple cider vinegar or by letting it ferment longer.
- I recommend using organic ingredients whenever possible.
- It’s a wise idea to mark the lids with the date the tonic will be cured.
- I use the leftover veggies from this tonic as an addition to soups, casseroles, and my dogs’ food. I see this as a “waste not, want not” experience.