[amyhntr2]

After reading this thread I decided to try to make this too! It's my first "natural" homemade remedy so I almost didn't do it because I was second guessing myself since I am unfamiliar with some of the ingridients. But I decided to put away my perfectionisma and just go for it, and if the it worked it worked and if it didn't it didn't. In the end it really wasn't that hard at all. I took pictures along the way for any other newbies who might not know how much to pick up at the store and how much it would yield. In the end I think it turned out pretty well! Mine is still brewing but the amounts at least seemed to come out right for the most part.

Here's a play by play:

Here are all of the ingriedients and the original amounts I bought at the store before they are all chopped up or grated.



The white onion yielded a lot and in the end I had leftovers of this



This is the ginger all grated up (I peeled it using a spoon per MIL's suggestion and it worked great! Then I grated it by hand - not sure if there was an easier way to do this?)



I took apart all the cloves of garlic. On a cooking show I saw they said to smash the clove and then the shell comes off very easily, so that's what I did. Then I used a pampered chef chopper to get it all chopped up pretty evenly.



For the habeneros I made sure to wear gloves since previous post said her hands were burning! Then I simply cut off the top stems and put about three whole peppers at a time into my chopper and chopped away. In the end this was the only ingriedient I didn't have quite enough of. I wasn't too worried though since all I could find were habernero and those are hotter than cayenne which is called for in the original recipe.



I had never even contemplated that horseradish could come in other forms than "jar" so I looked up what to do about this root that I didn't know existed. One site said to make sure you're in a well-venilated room and wear gloves with this too! Although my room wasn't particularly well-venilated I didn't seem to have any troubles and I did wear the gloves. It said to peel the outer layer off with a vegetable peeler and then grate it. I thought I would save time and try to chop it in the chopper but it just didn't give the right results or consistency. So after that first trial I grated the rest. (At this point it was late and I was tired so I didn't do the entire root. I basically used the part of it that was "straight" and the "bulb" part is leftover. The grocery wouldn't let me just buy a part of it.)



Here is everything next to each other so you can get an idea of the proportions.



Then I just mixed together equal parts and put it into two 16oz. leftover spaghetti sauce jars that I had saved back. I covered with the Bragg's apple cider vinegar and voila!



FYI the ACV was the most expensive for my batch
Here is the breakdown:
Bragg's ACV $6.79
Ginger (.33 lb at $4.99/lb) $1.65
Onion (.67lb at $1.29/lb) $0.86
Habeneros ( .12 lb at 4.99/lb) $0.60
Garlic (pkg of two (I had one bulb at home already)) $0.69
Horseradish Root- lost my receipt but found it at Walmart and I think it was about $4/lb and it came to about a $1 maybe


Hope that helps anyone else who wants to make this in the future! Sometimes I am just paralyzed by the "what-ifs" when I haven't tried something before so maybe some of you are like me and this will answer a few questions before you start out.