Super Tonic and "equal parts"...Re: I'm so excited, I could KISS you! LOL

Well, SuperTonic is the one thing that's almost impossible to make with "persnickety perfect" equal parts...but it's also the one thing that's the most forgiving!

The reason it's so tricky is because each ingredient has a different "density". A chunk of horseradish root is almost 100% "dense" with horeradish root...but peppers are 50-75% nothing but air (inside the peppers). All we care about is keeping the actual flesh of the produce in equal parts.

Here's our source for fresh organic horseradish root (2 pound minimum): http://www.organichorseradish.com/OurStory.htm
(It's MUCH cheaper to get 10 pounds at a time! Don't hesistate to post and see if anybody would like to 'go in with you' on a box)


Here's the way we do it (we make 10 gallons at a time and use 1 gallon jars...so just "shrink to size" for whatever size of jar you're using).

On the new moon - start by washing the peppers, ginger root & horseradish root. Take the outer skin off the onions (preferably white onions, they're the 'hottest'); peel off the outer skins of the garlic heads and break up the heads so the cloves are separate (you can do this easily by smacking the head of the garlic with the heel of your hand about midway into the head). You do not have to de-seed the peppers or completely peel the onion...and you don't have to peel each clove of garlic (the inside skins don't hurt anything! YAY!). Use the hottest peppers you can find (the guy in the video used jalapenos...those are NOT the hottest).


Cut everything into chunk-sizes that your blender (or VitaMix) can handle. I start with the horseradish and ginger because I like getting the hardest part done first...but it makes most sense to start with the kind of produce you have the least of (that way you won't start with big quantities, only to find you don't have enough to make 'equal parts' out of the thing you don't have as much of).

We fill the VitaMix almost to the top with the rough chunks and then add ACV to around the half way point - then pulverize/blend until it's "thick applesauce" consistency (adding vinegar or produce until it's the consistency we want). Then pay close attention to the consistency, because you'll want everything else to be as close to that consistency as possible. Then we pour a couple of inches of that slurry into each jar.

If you make a really thick slurry like we do, you can 'layer' the ingredients in the jar...make sure each layer is the same height; with a thick slurry you will need to add more ACV once you have all five ingredients layered in...so be size your layers so that you have at least 1/4 of the jar for adding more ACV.

Then we continue making 'thick slurries' of each ingredients and adding it in layers, with each layer being as close to the same 'thickness' and size as the first. Then we top each jar with ACV and shake it like the dickens (to get it all to blend together).

If you don't have a VitaMix, it's unlikely your blender can make a really thick slurry that will "layer"...if that's the case, just make a runnier slurry and do your best to make each one the same consistency. Just make marks on the side of the jar (or measure each) to end up with equal parts.

Let it sit till the full moon, then press out what you need and leave the rest. Remember, if you're using raw ACV, it is "alive" and so the taste will change over the months (particularly if you let it sit 'unpressed' for more than a couple of months).

'Hope this made enough sense that it's helpful to you...when I re-read it doesn't sound as easy as it is when we do it. Remember - it's NOT 'rocket science'...and even if the parts are unequal, it's going to be very effective!

Blessings,

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