MASTER TONIC IS AN ELIXIR TAKEN BY OUR FAMILY TO BOOST OUR IMMUNE SYSTEM. IF YOU WANT TO SEE AN INTERVIEW WITH MY DAUGHTER ABOUT HOW SHE HAS NEVER TAKEN ANTIBIOTICS WATCH HERE! I HAVE BEEN MAKING MASTER TONIC FOR MANY YEARS AND WANT TO SHARE MY EASY METHOD TO MAKE MASTER TONIC.
SHOULD I USE ORGANIC PRODUCE TO MAKE THE TONIC?
YES, it is very important to use the freshest and most nutrient-dense produce as possible. Growing your own produce would be best, but if that is not possible then buying from a local farmer would be good.
Master tonic is important to our family so we grow most of the ingredients in our garden for the sole purpose of making tonic. After several years of making it, I decided to grow ginger. Surprisingly it can be grown in Texas! Garlic, onions, and peppers are relativity easy to grow in a home garden. For tonic that packs the most powerful punch, I like to let a few of the jalapeno peppers turn red.
CAN I ADD OTHER INGREDIENTS?
Yes, use what you have available. If I grew turmeric or peppercorns, I would also add them to my tonic. One of my favorite things about this tonic is I can use whatever I grow and have available on my farm.
WHAT TIME OF YEAR IS BEST TO MAKE MASTER TONIC?
I always harvest the ingredients for the tonic shortly before making it. Here in Texas, our frost date is usually around the first few weeks in November, so I always plan to make master tonic in this time frame. This works out great because this is the beginning of cold weather, so the tonic will be on the shelf and ready to go when most people start developing cold symptoms.
WHAT KIND OF CONTAINER IS BEST TO STORE TONIC?
Quart canning jars are the perfect size for tonic. This size of jar is manageable for me because I prefer to make several jars of tonic instead of just one large batch. My favorite way to seal the jars is to use a lid and ring with a piece of unbleached parchment between the lid and the jar to prevent the lid from rusting. A glass weight can be helpful to keep the contents below the brine. It is important to shake the jar daily to avoid spoilage from any ingredients floating above the brine. Keep in mind that it is very difficult to prevent the sliced peppers and onions from floating.
DOES IT MATTER WHAT ORDER YOU LAYER THE INGREDIENTS IN THE JAR?
I like to put the ginger in the bottom of the jar because it tends to float. I don’t worry too much about the order of the other ingredients.
WHERE DO YOU STORE MASTER TONIC?
I like to store the tonic in the refrigerator but storing in a dark pantry works just as well. It should last stored one full year; however, I make a new batch every fall.
DO YOU STRAIN THE TONIC?
Yes, you should strain the tonic after 2-4 weeks of fermenting, especially if you have young children. If I need to take a sip of tonic before the amount of fermenting time is up I just strain a tablespoon and allow the tonic to keep fermenting.
HOW OFTEN AND HOW MUCH TONIC SHOULD YOU TAKE?
If we aren’t feeling well then we will take 1 tablespoon three times a day. We use a shot glass to drink the tonic, so it’s helpful to place a mark using fingernail polish or a permanent marker on the shot glass that marks the tablespoon measurement. We have the best results if we take the tonic on an empty stomach, although it seems late evening is the most common time to start feeling symptoms. At the first sign of symptoms we take the tonic and go immediately to bed. Usually by the next morning all is well!
EQUIPMENT YOU MAY NEED
- quart jar
- lid and ring
- unbleached parchment
- glass weight
- cutting board
- knives
- microplane grater or what you have
INGREDIENT LIST
REMEMBER USE WHAT YOU HAVE AVAILABLE AND FEEL FREE TO ALTER THE MEASUREMENTS. FILL THE CANNING JAR 3/4 AND TOP WITH APPLE CIDER VINEGAR.
- ginger root-3 inch root
- onion (white or red)-1 medium
- peppers (jalapeno-both (red and green), poblano, use what you grow)-3-4 peppers
- garlic-I use the green tops if using garlic from my garden. I use a whole head of garlic because garlic has many medicinal qualities.
- apple cider vinegar – it is very easy to make your own vinegar but apples do not grow in my area. To make up for it, we planted pears in our orchard and use them to make pear vinegar as a substitute for apple cider vinegar.
- optional ingredients: horseradish (fresh or jarred), turmeric, herbs, peppercorns
HOW TO MAKE MASTER TONIC?
- Pick ingredients in garden or purchase as fresh as possible. I use about equal parts of each ingredient or just use what I have available.
- Freeze ginger root if grating
- Grate or chop ginger root and add to the jar.
- Chop peppers, onions, and garlic, then add to the jar. (Remember to use some peppers that have turned red). Only fill the jar 3/4 so you have plenty of room to cover with apple cider vinegar.
- After all ingredients are added to jar, completely cover with organic apple cider vinegar.
- Add a glass weight if desired.
- Cover top of jar with unbleached parchment or coffee filter, then add a lid and ring.
- Place tonic aside for 2-4 weeks in a cool dark place and shake jar at least once daily.
- Strain and refrigerate, or store in a dark pantry.
MASTER TONIC IS DELICIOUS USED IN SALAD DRESSINGS.
Please read this post for additional information about the healing properties and dosage of master tonic.
Going into the future knowing wisdom from the past will help us all!
Blessings,
Caren
HOW TO MAKE MASTER TONIC
Ingredients
- Ginger Root
- Garlic
- Onions
- Peppers (jalepenos, poblanos)
- Organic Apple Cider Vinegar
Instructions
- Pick ingredients in garden or purchase as fresh as possible.
- Freeze ginger root if grating.
- Grate or chop ginger root, add to the jar.
- Chop peppers, onions, garlic then add to the jar. Fill jar 3/4 full with ingredients.
- Completely cover with organic apple cider vinegar being sure everything is submerged.
- Add a glass weight if you wish.
- Cover top of jar with unbleached parchment or coffee filter, then add a lid and ring.
- Place tonic aside for 2-4 weeks in a cool dark place.
- Shake jar daily.
- Strain and store in the refrigerator or in a dark pantry.
