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The Master Tonic - Page 8

post #141 of 174
My understanding is that we shouldn't add ingredients after the ferment starts.


Pat
post #142 of 174
Start your Master Tonic on the New Moon:

New Moon for September, 2010
  • September 8, 10:30
New Moon for October, 2010
  • October 7, 18:44
New Moon for November, 2010
  • November 6, 04:52
New Moon for December, 2010
  • December 5, 17:36

Pat
post #143 of 174
Ooh, thanks! I am going to leave out the turmeric that I used last year, it was the difference between my actually enjoying it or not. Bummer, but I guess I could eat a lot of curry instead, :
post #144 of 174
Fab Pat, I just noticed yesterday that they had turmeric roots at the co-op and wondered when would be a good time to make master tonic.
post #145 of 174
wish I had seen the new moon dates beforehand ....
did mine yesterday, on August 31st !
post #146 of 174
I still have a couple jars from last year -- been craving the stuff since I came down with this cold a couple days ago.

Time to plan another batch, I guess!
post #147 of 174
Made a batch about an hour ago. Now it is fermenting. I was just too sick and tired last night to make it on the new moon.

Question: I used a half gallon jar but only had enough ingredients to fill it between 1/2 and 2/3 full. I filled the rest with vinegar. Will this still work or will it be too diluted?
post #148 of 174
I made some yesterday. Next time I will be using the pre-peeled garlic! Jeez, that took forever!
post #149 of 174
Quote:
Originally Posted by ltlmrs View Post
Made a batch about an hour ago. Now it is fermenting. I was just too sick and tired last night to make it on the new moon.

Question: I used a half gallon jar but only had enough ingredients to fill it between 1/2 and 2/3 full. I filled the rest with vinegar. Will this still work or will it be too diluted?
I think it will probably be ok. I don't think I packed my jar completely full. You might be able to let it ferment a little longer
post #150 of 174
Thread Starter 
Quote:
Originally Posted by Feb2003 View Post
I made some yesterday. Next time I will be using the pre-peeled garlic! Jeez, that took forever!
No need to peel or wash anything. Just toss it all in the food processor whole. There are actually beneficial bacteria and yeasts on the outside that you want in your tonic.
post #151 of 174
Quote:
Originally Posted by Pinky Tuscadero View Post
No need to peel or wash anything. Just toss it all in the food processor whole. There are actually beneficial bacteria and yeasts on the outside that you want in your tonic.
DOH! I thought of that while peeling, but I wasn't sure...

Thanks!
Whitney
post #152 of 174
wishing I'd read the previous posts before making it (spent quite a bit of time peeling sticky garlic, lol!) but at least I MADE some! Not w/ the new moon, and not sure I got all the ratios correct... I sort of tried to do equal-ish amounts of each (horseradish - the ONLY store in my area where I could find it was Whole Foods!?!?, ginger, onion were all about equal, slightly less garlic, and slightly less hot pepper). Our hot peppers were from our CSA. Our farmer doesn't tell you what's in the box; you have to figure it out on your own. In discovering how hot these peppers were - craaazy hot - like coughing while I'm cutting/seeding them; jalapenos, I'm guessing, I KNEW they were going to go into our master tonic (and nothing else, lol, we're NOT that much of heat-lovers around here!). I ended up w/ enough dry stuff to fill a bit more than 1/2 way, then filled w/ Bragg's ACV. I have two jars. I'm excited Thanks for all the action on this thread - it was very inspiring.
post #153 of 174
Good luck, Onetrumpeter!

I've been using jars I put up last fall and it seems to me that after fermenting for a year, they are even more powerful than ever. Anyone else find this?

My family (who won't even try this stuff) has been sick so often lately, and I feel the sore throats coming on, chug some MT, and it just goes away. I don't remember it being so effective last year!
post #154 of 174
Quote:
Originally Posted by Aubergine68 View Post
Good luck, Onetrumpeter!

I've been using jars I put up last fall and it seems to me that after fermenting for a year, they are even more powerful than ever. Anyone else find this?

My family (who won't even try this stuff) has been sick so often lately, and I feel the sore throats coming on, chug some MT, and it just goes away. I don't remember it being so effective last year!


Fascinating, but it does sort of make sense. Although I'd guess there might be a peak of effectiveness at some point(?) and then it might wane? but each herb might have its own timetable... I'm totally guessing here.

So, how much do you "chug" and how much did you make? I'm hoping our 2 qts will get us through the winter... but if we're chugging, perhaps not. Then again, it might be only *me* who'll take it! I did read someone suggesting using it as you would vinegar, like in salad dressings, etc. i guess depending on how hot it is/how much you use I might be able to sneak some in our food.
post #155 of 174
I made 6 or 7 quarts, I think? These are unstrained jars, so much less volume in liquid. Just to use up the bulk of the ingredients I bought; it was hard to judge how much I'd need. I've used about half. I take about an ounce, try to gargle with it and swallow. I've been taking it once or twice a day when I feel the symptoms.

I find it much easier to take than straight acv, which I have taken as an emergency remedy to head off symptoms of food poisoning -- worked for me, btw, but I wouldn't take it unless I had to. I find myself craving the MT when I am congested or feeling any upper-respiratory symptoms.

I have mixed a bit with salsa or pasta or salad dressing....but I don't think you can "sneak" it into anything. It is very strong-smelling, distinctively so, so they know it's there before they taste it even....
post #156 of 174
Quote:
Originally Posted by Aubergine68 View Post

I have mixed a bit with salsa or pasta or salad dressing....but I don't think you can "sneak" it into anything. It is very strong-smelling, distinctively so, so they know it's there before they taste it even....
I agree. No sneaking it in anything!
post #157 of 174
This seams a lot like Kimchi, I know I love Kimchi. Is it the same?
post #158 of 174
nothing like kimchi. you strain all the chunks out and are left with just the infused/fermented liquid. I suppose the spicy taste is kimchiesqe.
post #159 of 174
Hmm, I think I may just have to brew up a batch. ;0) My grandmas cold recipe is some what like this, but unfermented, Cayanne pepper, braggs vinager, honey, garlic, and horseradish.
post #160 of 174
I'm an herbalist and I've always called this master tonic: Fire Cider. Just made some last week that is sitting in my cabinet. It will be ready to use in 5 weeks. My husband used it for a sinus infection with Usnea tincture and it worked like a charm. It's very potent stuff!
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