hey pat, would this be considered a ferment?

could you add water and salt instead of apple cidar vinegar to make it fermented vegetables

I have heard it is ok to brew longer.  I've also followed the original recipe. <shrug>

glad you are feeling better!

Pat

I would like to make some of this, but I can't get any horseradish. Do you think it will still be effective without it? Is there something else  I could use instead?

Thanks :)

I have been taking Master Tonic for about 6 months and it definitely is addicting :-)  I made mine using two recycled 80 ounce Vlasic Pickle jars.  Ingredients: 1 pound each, white onions, garlic, ginger, jalapeno peppers, and horse radish.   Processed with food processor shredder/grater worked very well.  I divided the pulp evenly between the jars and filled to brim with Braggs ACV.  Turned and shaken once a day for 14 days.  When processing the infusion, I used a strainer lined with muslin to filter the pulp out.   When most of the juice was through the muslin, I then gathered the corners and literally rang out the pulp by twisting the bag as hard as I could squeeze.  The resulting juice had a lot of fine particles which I mix by shaking the container before I dispense it into my mug.  There is no reason to discard this nutrient rich (and expensive) juice!

I am really surprise that so many people go through the torture of trying to swallow an ounce of the tincture in one or two gulps.  To me, this is not necessary.  I prefer to warm water to less than boiling and pour it in a mug.  I then add a heaping tablespoon of honey or sorghum to the warm water and let it melt.  Then, I add an ounce of the tonic and stir.   MMmmmm Good!  I crave it daily!

To store my MT, I decided to purchase 1 quart, food grade plastic containers with a 1 ounce dispenser.  They are available at:   http://www.1-800-shaved-ice.com/c-squ-bot.html .  They are really handy and store easily.  My wife and daughter love the "Master Tonic Honeygar" as I call it.  They claim that it suppresses appetite.  I am not surprised, it is full of nutrition.  Please visit my Facebook page: Master Tonic Honeygar.  Blessings, Greg

Ready to make some of this! Stupid question here... when you say "equal parts" you mean in amount/measurement, correct? I'm thinking I'm going to need a TON of garlic to compare to the size of the onions.

Hi Melissa,

I just take a 1/4 c measuring cup and as I cut I fill it with the individual item. Seems to work out okay. 

Yes, 1/4 cup of garlic, 1/4 cup of onion, 1/4 cup of ginger, etc. Then cover with ACV. Weeks later, when finished infusing, save the strained solids and add them to soups, chili, stir frys, mix with something to use as sandwich spread or salad dressing, I think I have used mayo. Since theyre acidified and most everything is anti-bac-michrob, in a year's worth of storing mine (the solids/pulp) in the fridge, I have not yet seen any sign of spoilage. The pulp is particularly good added to chili.

I have made Master tonic 3 times.. this past time 2 weeks ago a friend & I decided we wanted to make large batch and not make it for months. We followed a video on youtube where this guy uses 1 pound of each ingredient per gallon jar, NO measuring. That would apply to buying each item by wieght, say buy smaller quantity 1/4 pound onions, garlic, peppers, ginger & horsradish etc... We also used 1 pound of each ingredient & the vitamix for most all ingredients except horse radish did not do well in vitamix so we grated that. Put it all in 1 gallon Jar and added 1 & 3/4 bottles of apple cider vinegar... I will be bottling it in few days its almost been 2 weeks... this was by far the fastest method for us and NO measuring. We know this batch will be the hotest using the entire pepper including seeds. With measuring things in past we didnt buy enough peppers bc it was hard to gauge how much peppers you need to buy if you mince them up and measure and finds its not quite enough .. SO going by wieght measurements worked so well this time we will repeat it in the future... SO we made 5 GALLONS total do you think this will last awhile? ;) ... we share it a lot especially this season of the year. This is amazing stuff... I began taking it only when i didnt feel well NOW I am taking it daily to ward of anything and to reap the probiotic & vitamin benefits.. LOVE this stuff!! Hope this is helpful

I never measure anything, LOL, I eyeball it.  And I will tell you the food processor works great too.  Makes it quick, although my family laughs at me as I get out my goggles and face mask to make it.  The air is just so "thick" I start coughing and my eyes water so much.  I also give mine away.  It makes a great gift!

Can you ruin the master tonic.... I made some almost 3 months ago, I strained one jar but left the other one and forgot about it!!   Is it still usable ?

Rhonda, I'm sure it is fine, if you used all fresh ingredients.

I'd just strain it and it'll be STRONG. :-)


Pat

YaaY ... thanks so much!!

Started my first batch on 4/21/12...is the full moon this Saturday? Not sure I can wait 3 more days. I've got a wicked cold coming on (woke up with it this morning), and my usual remedies don't seem to be taking it out. I need something strong, stat!

Carmen, you can start taking it now! It just gets stronger the longer it brews. Yes, Saturday is the full moon.

Hope you feel better quickly. I usually take a tablespoon 2-4 times a day for acute issues, and follow with some whole food probiotics a couple hours after each dose. Generally, I'm healed in a few doses (thankfully, lol)!  ;-)

Pat

For future reference, here is a full year calendar with moonphases on it.   http://timeanddate.com/calendar/  It's been so useful.   I print out a new one every year for various things.       I keep one along with a blank tiny homemade schedule book in my wallet.  I track my menses on it.  It's also  just neat to know when/what the moon phases are.  I keep track of when my snake eats on it.   It has nothing to do with the moon, but he only eats about every 3 weeks,  so I need to keep track.

My go to method for taking Master Tonic is to heat up about 8 oz bone broth (I never have any variety other than poultry) and add about a tbsp to the broth.  It's delish  and the broth will also fight your cold and will also be easy on your digestive while your body's resources are directed toward fighting the cold.

Thanks Pat and Sarah!  I have a fresh batch of bone broth in the fridge and freezer, so I will do that!

Have any of you all tried GOOT?

3Tbs Virgin Coconut Oil
3 Tbs Olive Oil
3 Tbs fresh, chopped garlic

blend together in blender, use orally, topically, on feet, in ears, on chest, up nose, behind ears...

I've cured many an ear infection with this! I add onion oil and tea tree oil to mine as well. 

Cathy, I've never managed to make it on the new moon. I have made my Master Tonic when I have all of the ingredients collected and it is convenient. It is plenty strong! :-)

You can start taking it as soon as it is made, if needed. It just becomes stronger as it steeps.

Pat

Sure. I just pour some Master Tonic in/on everything. :-)

The bits are still in my freezer. They are potent!

Pat

FAQ (in no particular order):

• INSTRUCTIONS: http://heal-thyself.ning.com/profiles/blogs/master-tonic-101
• HOW THIS WORKS: you show up in your kitchen and make this brilliantly hot and highly medicinal concoction on the 11th of january. any time you have. on the day. thats the party!!
• It is fine to use the Master Tonic as soon as you make it. It just gets STRONGER as it steeps during the 2 weeks!
• Natural Remedies for the Flu (free flyer to download for family and friends): http://heal-thyself.ning.com/profiles/blogs/natural-remedies-for-flu
• None of the ingredients are on the "Dirty Dozen" list. So, I don't worry about hunting for organic. http://www.ewg.org/foodnews/summary/
• If you can’t find horseradish, it is fine to leave it out. But, check at a local Asian market. I found it very inexpensively there. I found ginger, peppers and horseradish VERY inexpensive at our local Asian grocery store. Like $3 for all of it!
• I peeled the first two batches. And made 2 gallons (to share) the last time --- and I quit peeling after a short time, lol. Now, I just toss everything in the food processor and pulse to coarsely chop WITH PEELS ON. Happy Happy Joy Joy!
• Peppers, seeds and all. Ginger, not peeled. Horseradish, just scrubbed slightly under running water. Onions, I took off the dried bit only - whole thing into the food processor.
• WARNING use gloves on the peppers~! And the Master Tonic IS more potent with pureed veggies. But, just pulse and the bits were about pea-sized.
• I also added a bunch of my dried kitchen herbs and spices last batch. It is lovely. I'm told it tastes like brandy. LOL
• about 1 cup chopped, fill over half way, use extra in a second jar and cover with raw ACV.
• Maybe start with 1-cup (chopped) each, fill jar over 1/2 way, cover with raw apple cider vinegar. Shake daily. Strain at 2 weeks. The recipe is flexible. Put extra in a second jar to share with a friend.
• Just need to cover the veggies by a couple of inches. Finely chopped, the bits settle and it looks fine!
• I just put it in my cupboard with my cups and glasses so that I'd see it and shake it daily.
• Lasts indefinitely at room temperature.
• USE GLOVES, if you try to de-seed the peppers!! btdt. Milk or bananas sorta help the burn. sorta
• “The best time for preparing a tincture is on the new moon for this is the time when the natural energetic healing properties in the plant are most powerful and predominant within the cyclic phases of the moon.”
• I added about 25 of my dried kitchen spices to my last batch of Master Tonic. It is rich, complex and nourishing.
• each plant has different properties, even from root to leaf to flower to seed, the properties differ. The time of year or the age of the plant ingredient varies the constituents also.
• But, the tonic is very flexible. Here's the fire cider (master tonic alternative) recipe. There're a couple of additions. http://mountainroseblog.com/fire-cider/
• It is fine to start using it as soon as you make it. The tonic just gets STRONGER during the 2 weeks.
• Lasts indefinitely at room temperature after strained.  Refrigerated is fine to.
• I've seen many versions of the recipe. The one I learned was to shake daily and strain at two weeks. I've only seen one person comment they didn't think it was STRONG, lol.
• Any vinegar is fine. I'd buy organic though as most vinegar is GMO-corn based.
• chives, turmeric,
• I added a Daikon radish to my last batch.
• It is fine to leave out the horseradish if you can't find fresh. Or leave out the onions. It'll still be STRONG.
• I added a bunch of my dried kitchen herbs and spices too.
• Any onion is fine. Hotter onion are better. Refrigerate your onions to decrease tears. Leave the root on the onion until the last moment. Something about that end of the onion has more... whatever makes us tear up.  You could coarse chop the onions in a food processor too.
• It is fine to leave the peppers out. It'll still be potent! I
• I just used a colander, so I have an inch layer of mash/sediment even after straining. For dh and ds, I'll spoon some of the liquid off the settled Master Tonic. For me, I shake to mix the sediment and add it to broth.
• Daikon radish is very nourishing!
• Master Tonic is just food, like spicy salsa or hot sauce. You won't be eating much, lol.
• I add the Master Tonic to everything: soups, broth, salads, dressings, side-dishes, sauces, veggies, meats, salsa, seafood, fish, even smoothies.
• Can add more ACV, but don't add new ingredients. I strain all of the liquid at 2 weeks, discard bits. You can use the bits in broth or cooking or compost it. It is too spicy for me. But, some make a salsa from it. I froze my strained bits. They are still in the freezer, lol. I just pour a splash on the Master Tonic into everything, much easier than dealing with the frozen bits, imo.
• shake it daily, strain in 2 weeks. It is fine to leave out an ingredient. It is still POWERFUL!
• I was taught to strain at 2 weeks. I've seen several versions.
• I've not made it on the new moon yet either. Mine is potent still!
• Check at an old timey hardware store for a 1/2 gallon jar. Like ACE Hardware. Or Michaels craft store. Walmart might have a large jar. No special lid needed. This is a tonic, air is fine. Just shake daily.
• Just a clean jar. Nothing can grow in this, lol. believe that nothing can grow in Master Tonic, lol.
• Fill any size jar at least 1/2 way, cover by an inch or so with ACV.
• start when you can, no worries, it is still strong
• any size is fine. coarse chopped are more palatable, perhaps.
• Easiest: http://www.picklemetoo.com/2012/05/11/apple-cider-vinegar/
• starting with apples: http://www.crunchybetty.com/how-im-making-apple-cider-vinegar-hopef...
• This is a tonic, not a ferment, actually. But, yes, add some Chinese cabbage and salt and you have kimchi, basically. The plant constituents leach into the vinegar (acid medium). Whereas the benefits of a ferment grow microbials.
• I add the Master Tonic to everything: soups, broth, salads, dressings, side-dishes, sauces, veggies, meats, salsa, seafood, fish, even smoothies.
• But, at that first little tickle in the back of my throat or sneezing, I'll take a tablespoon off the top of the settled liquid, chase with water and raw honey. And repeat at least twice a day until I forget. I don't think I've needed more than 2 days worth ever.
• I do take a tablespoon of kefir 2 hours after each dose of Master Tonic, if there is a hint of illness in the house. We probably need a Kefir Party too! http://heal-thyself.ning.com/profiles/blogs/probiotics-pusher

I'm not sure I could consume this plain! It sounds like it would set my mouth on fire. Is there any way to tone it down? Add something?

Best deal on jars! Big Lots has huge jars that I use for pickling and other things. Much much cheaper than I have found anywhere else. Also Target has 1/2 gallon mason jars.

Personally, I take the MT in a shot glass, about a tablespoon.  It is hot, but tolerable.  Chase with a glass of milk, if necessary.

I add the Master Tonic to everything: soups, broth, salads, dressings, side-dishes, sauces, veggies, meats, salsa, seafood, fish, even smoothies.

Photo credit: Katharine Sweeney Bolender    

Here are a bunch of Master Tonic "testimonials"!

Pat

I have come down with the worst flu that I have ever had.  Thank God that my Mom had made the Master Tonic in the nick of time (3 weeks before I got sick)!  I have been recovering quite well, Thanks to the Master Tonic!

Patsy, the liquid tonic lasts indefinitely at room temp. So, it is fine.

I'd just freeze the bits (flat) in a plastic bag so that you can break off a bit as needed.

Pat

I just keep the bits in fridge and scoop out what I need.    I keep it in the fridge all year - until I make the next batch and have never seen signs of spoilage , due to the vinegar I assume.  

The new moon thing  - it's intended to infuse the tonic with the energy to make the tonic more effective.    It applies the idea that each phase of the moon has particular energies due to it's magnetic pull that affect things here on earth - think of the moon and ocean tides, or menstruation and the moon.  

Has anyone else experienced mold around the lip of the glass jar the tonic is stored in? I think that is what I see anyway. It's on the inside and outside of one of the jars. It's dark brown so that's why I am not 100% sure it's mold. There is nothing floating in the liquid and I keep wiping it away but it reappears. If you are seeing this also, any suggestions for avoiding it? I made 2 quart jars of tonic and haven't opened the other one since straining.

Also, I made recipe exactly as listed, and have come down with some sort of respiratory infection. Possibly bronchitis? I have been taking the tonic every four hours or more for 4 days and this sickness is still kicking my butt. Any suggestions for what else may help? I really don't want to go to doctor and do not want antibiotics. I am also taking raw honey in herbal tea several times a day, drinking my weight in lemon water, and drinking bone broth and taking vitamin c, green shake, inhaling eucalyptus steam 3x a day, and a few other things I can't think to write right now.

Thank you.

Lacy

Lacy, if you have a metal lid the rusty/brown/black is probably just rust. I changed to plastic lids to store my tonic because the vinegar corrodes the metal. I don't believe that mold could possibly grow in Master Tonic. :-)

I'm sorry you are under the weather! Vit A is important for immune support, especially with viral infections. Preformed Vit A is in liver, eggs and other animal meats. Large doses of vit C help with congestion too, ime. I made pine needle tea for some sinus/upper respiratory congestion and it was amazing! Pine needle tea has 4x the vitamin C of lemon juice even.

Some sunlight for vit D could help significantly too. Echinacea and the broth sound wonderful. Rosemary and onions are fabulous for breaking up congestion also. Magnesium and Epsom salt baths too. Oh! And Omega 3 fatty acids, cod liver oil, cold water fish are my favorites.

Are you resting? Or trying to keep a normal schedule? I know it is hard to slow down and allow myself to rest, but that has helped the most.

Hope you feel better quickly.

Pat

Ah, the lid! That is what it is. I have mason jars, so I'll have to either find plastic lids or change jars.

Thank you for all of those suggestions! I am actually feeling a little bit better since my earlier post.