Ingredients:
one 8-inch piece horseradish, grated
3 large fresh turmeric roots (about 4 ½ ounces), peeled and grated
one 9- to 10-inch fresh ginger root (about 4 ½ ounces), peeled and grated
3 small fresh ginseng roots (about 1 ½ ounces; optional), coarsely chopped
1 large onion, coarsely chopped
2 medium heads (16 cloves) garlic, finely grated
2 large grapefruits, halved and cut into 3-inch wedges
1 to 2 habanero chilies (or chili of choice), coarsely chopped
1 ½ teaspoons black peppercorns, crushed in a mortar and pestle
about 6 cups apple cider vinegar
1/4 cup raw honey, or to taste
DIRECTIONS:
In a large bowl, combine all of the ingredients except the vinegar and honey using gloved hands. Toss well, then transfer to jars. Pour in vinegar to cover and cover with nonreactive lids.
Leave to sit for at least 4 weeks or up to 6 months, depending on your desired strength. Strain and add honey, if desired.
The tonic will keep in the refrigerator for up to 1 year.