I made this once before and liked it, I only have half a bottle left so today I made a new batch. Here's how I did it:

It's supposed to be equal parts of the following,

3 onions (strongest ones)

3 heads of garlic

a lot of hot red peppers - you could use habaneros, but not me

a lot of fresh ginger root

two big horseradish roots

You chop these very fine or grate them and cover them with organic apple cider vinegar in a big glass gallon jar with a good lid. I used two quarts of Hain vinegar.

The last time I made this I chopped these things fine with a chef's knife, except the horseradish and maybe the ginger, which I grated. I kind of couldn't face the fumes again and thought I would use my Jack LaLanne juicer instead this time

It worked pretty darn well, but I was still overwhelmed with fumes even with all the windows open. I had to peel and quarter the onions, peel the horseradish and cut it small (kind of a dull blade in my older juicer, it was secondhand and has seen hard use), that horseradish is something else. Had to peel all the garlic.

Running that stuff through the juicer generated some awesome fumes. The tears were running down my face and I could barely open my eyes. But I'd rather run the juicer with my eyes mostly closed, than use a grater or a big sharp knife.

Anyway you take the chopped, grated items or the pulp and juice from the juicer, and put it in a big gallon size glass jar and add organic apple cider vinegar to cover it (to fill the jar is what I did).

(edited to add - I ended up getting another gallon glass jar and splitting the batch so I could add more vinegar to it, and so that there was room in the jar to shake it.)

Then you let it age for at least two weeks, but you can let it go a month. You're supposed to shake it vigorously every day.

After that you strain it and put it in bottles. I was saving the smaller pint size vinegar bottles that I used last time. Those work better for decanting it than the big quart size bottles that are a better deal.

I've been taking it the way Ted says to take apple cider vinegar at Earth Clinic, two tablespoons of vinegar tonic with 1/8 teaspoon baking soda, then add some water and drink it, it tastes good, kind of fruity. I suppose I use a little more than 1/8 teaspoon baking soda.

This batch is going to be prettier than the old batch I made, you should have seen that hot red pepper juice come out of the juicer, it was gorgeous, blood red, the whole batch is a better color.

Anyone else ever try this? I think I saw this recipe first here at GLP, but someone here found it at another forum. Not sure what the origin of it is. It's supposed to be antibiotic, antiviral, antifungal.