Add the grated ginger, horseradish, chopped onion, garlic, jalapeño peppers, lemon zest and juice, rosemary, turmeric, and cayenne powder to a clean, quart-size glass jar.

Pour the apple cider vinegar into the jar until all ingredients are completely submerged and the liquid reaches the top. Making sure everything is fully covered is important to help prevent spoilage.

If using a metal lid, place a piece of natural parchment paper between the jar and the lid so the vinegar does not touch the metal. A plastic lid can also be used if available. Secure the lid, shake the jar well to mix everything together, and place it in a cool, dark location. Let the mixture sit for 4–6 weeks, shaking the jar briefly each day.

After about one month, strain the mixture using a mesh strainer or cheesecloth, pouring the liquid into a clean jar. Press or squeeze the solids well to extract as much liquid as possible. The leftover solids can be added to stir-fries or composted if preferred.

Stir the raw honey into the strained liquid until fully blended. Taste and add more honey if needed to reach the desired level of sweetness.

Store the finished fire cider in a sealed container in the refrigerator or in a cool, dark place. Take 1–2 tablespoons as needed.