Image by Michelle Southan & Miranda Payne And Jeremy Simons
Ingredients (13)
- 70g fresh horseradish, peeled, finely chopped
- 6cm-piece ginger, thinly sliced
- 8 garlic cloves, bruised
- 2 fresh rosemary sprigs
- 2 cinnamon sticks
- 1 orange, cut into large chunks
- 1 lemon, cut into large chunks
- 1 green jalapeño, halved
- 1/2 small brown onion, cut into large chunks
- 1 tbsp ground turmeric
- 2 tsp black peppercorns
- 1/4 tsp cayenne pepper
- 500ml (2 cups) apple cider vinegar
Method
- Step 1 Place all ingredients in a 1L glass jar and stir to combine. Seal. Store in a cool, dark place, shaking every 2 days, for up to 1 month to ferment.
- Step 2 Strain mixture through a fine sieve. Discard solids. Store in a clean airtight jar in the fridge for up to 1 month.