Prepare all raw ingredients by grating, chopping, or slicing the horseradish, ginger, turmeric, onion, garlic, hot peppers, and citrus.

Place all the prepared solid ingredients and fresh herbs into a large, clean glass mason jar.

Pour the raw unpasteurized Apple Cider Vinegar into the jar, ensuring all ingredients are completely submerged to prevent spoilage.

Place a piece of parchment or wax paper over the top of the jar before screwing on the metal lid to prevent the vinegar from rusting the metal.

Store the sealed jar in a cool, dark place like a pantry for 2 to 6 weeks, shaking the jar daily to encourage infusion.

Once the infusion period is complete, strain the mixture through cheesecloth, a fine mesh sieve, or a clean coffee filter into a clean bowl, squeezing the solids to extract all the liquid.

Stir raw honey into the strained liquid to balance the heat and sweeten to your preference.

Store the finished fire cider in a sealed jar in the refrigerator and take 1 to 2 tablespoons daily, or use as an addition to salad dressings, teas, and marinades.