By Lynnie Stein / March 7, 2021

Vinegar Recipes

Shrubs/ drinking vinegars + Fire cider / master tonic & Vinegar infused berries

Tippling Pure Vinegar

Choose a non-reactive container for vinegar making.

Dark glass is a safe choice. Crocks should be checked – glazing stable and no lead content.

Fire Cider / Master Tonic

Let the fire begin! 

This is Cold and ‘flu prevention. Gloves and well-ventilated space recommended … the aroma … very strong and may stimulate sinuses instantly

Here is a starting point …

1/4 cup finely chopped garlic

1/4 cup finely chopped onion

2 hot fresh chillies – careful with cleaning, wear gloves!!!

1/4 cup grated ginger

2 pieces of cut turmeric

2 tablespoons grated horseradish (gloves, well ventilated space and maybe a facemask)

700 ml apple cider vinegar – with the mother.

  1. Combine in bowl.
  • Transfer to jar.
  • Pour in apple cider vinegar (made with love is always best / buy organic with the mother).
  • Close and shake.
  • Keep in a cool, dry place 2 weeks.
  • Shake several times a day.
  • After 14 days squeeze and strain.
  • Place a piece of muslin in strainer.

Use the strained dry mixture in cooking or dressings, salsa, dips, etc. It will store in a well-sealed glass jar in the refrigerator for years.

Fire cider / tonic is ready for use. It does not require refrigeration.

Start with 1 tablespoon daily to strengthen immune system and fight the dreaded lurgy.

  1. Gargle and swallow.
  2. It is best not to dilute.
  3. Increase the amount every day until size of a small shot /liquor glass.
  4. If struggling with more serious infection/ illness, try 1 tablespoon of the tonic 5-6 times per day.
  5. Use smaller doses for children.

Gut Goddess Tip … eat a slice of lemon /lime after tonic to ease the heat.

The tonic also makes a tasty salad dressing mixed with quality oil. Or, add a dash to brines, soups, casseroles, raw chocolate etc. Very sparingly!!!


Don’t you love that there is still enough wild yeast and beneficial bacteria in our air and on the skin of our fruit to turn fruit scraps, sweetness, and water into something so tasty and healthy?

  1. Fill a large jar with fresh clean water.
  2. Add 1/4 cup local raw honey / sugar of choice for each litre.
  3. Stir until dissolved.
  4. Add fruit scraps.
  5. Cover with breathable cloth, rubber band / string.
  6. Sit in a dark place or swaddle it.
  7. Stir every day or so and check that fruit is submerged.
  8. Do not worry about any yeasty white bloom.
  9. After a week or so, when the liquid has turned dark, strain and remove fruit.
  10.  Pour back into original jar.
  11. Add 1-2 tablespoons mother … raw vinegar (Raw vinegar is un-pasteurised vinegar that still has its mother, or starter, and the key for fermenting).
  12. Sit for 1 -4 months. Enjoy the blobs and wispy strands that will form – may even make its own mother
  13. Strain, bottle and enjoy!!
  14. Check vinegar e-book for ideas to get your creative juices flowing!


4 large green coconuts / 1 litre coconut water

1/4 cup un-refined sugar (like rapadura)

1 Tablespoon Vinegar mother

  1. Place coconut water and sugar in a glass container, cover lightly and place out of sunlight, until liquid has turned to alcohol (approx. 1 week)
  2.  After turning to alcohol, add 1 tablespoon of vinegar mother and leave container out of sunlight and undisturbed for 1 – 4 months.

Vinegar Infused Berries

1.       Cover fresh blueberries with best quality Apple Cider Vinegar.

2.       Leave for 2 weeks or more.

3.        Refrigerate and use as required. 

The flavour will keep on improving. (cacao nib and quinoa recipe in module 7 – Planning day – Mixing it all together)

Strawberry Shrub

To make shrub

  1. mash fruit, sweetness, and aromatics in a non-reactive container
  2. cover, and wait until syrup forms: up to 2 days
  3. Add balsamic vinegar
  4. let sit one to two weeks
  5. strain out the solids
  6. Allow another week for the sharp odour and flavour of the vinegar to mellow

To serve; begin by mixing one-part shrub syrup with six parts sparkling water, leaving a bit of room in the glass to add more syrup or water, according to taste.

Shrubs can be served with still water too, or used as the citrus-y, acidic component of a cocktail / mocktail.

When stirred into a glass of cold water, a shrub produces a refreshing, quaffable beverage that strikes a pleasing balance between tart and sweet, simultaneously quenching the thirst and whetting the appetite.

Then raise a glass!

Be warned once you start you will find many combinations and shrub party invites will be flying around!

Check vinegar e-book for shrub combinations.

Love and bacteria, Lynnie xo


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