“This tonic is a brilliant booster for everyday health and a must-have remedy to use during flu season,” says chef, forager and food writer Rachel de Thample.
“The ginger helps to calm inflammation and create internal heat. The cayenne acts to boost circulation and horseradish is a decongestant, while garlic and onion help with overall immunity.
“Opt for fresh, organic ingredients to maximise benefits, and if one of them is unavailable, simply double up on one of the other ingredients if you like.”
- Makes 6 x 50ml shots
- 2 tablespoons chopped garlic
- 2 tablespoons chopped onion
- 2 tablespoons grated fresh ginger
- 2 tablespoons grated horseradish root
- 2 tablespoons chopped cayenne peppers (or any seasonally available hot peppers)
- 350ml raw apple cider vinegar
- Pile the garlic, onion, ginger, horseradish and peppers into a 350ml lidded jar. Fill the jar with raw apple cider vinegar. Close the lid tightly and shake. Store in a cool, dark place.
- Shake at least once a day for two weeks. Then, filter the tonic through a clean piece of muslin, pour into a sterilised bottle and label. It will keep at room temperature for up to 6 months.
- Take as soon as you feel the symptoms of a cold in 50ml shots three times daily, before food. Avoid taking vinegar internally if you have a stomach ulcer.
How to sterilise jars
Wash jars and bottles in very hot, soapy water. Dry with a clean cloth then place in an oven, without the lids, at 100ºC/Gas ¼ for 10 minutes. Bottling and sealing drinks while the liquid and container are still hot increases shelf life and decreases risk of spoilage.
Tonics & Teas by Rachel de Thample is published by Kyle Books, priced £9.99. Photography by Ali Allen.
Listen to our interview with Rachel de Thample – ‘Making a foraged Christmas feast’ – on iTunes, Stitcher, Acast, TuneIn or Soundcloud.