Add all the solid ingredients to a clean 1-litre jar and pour in the vinegar to cover. Close the lid and let steep for 2-4 weeks. Leave about an inch headspace in the jar because pressure can build up during fermentation.
Strain the liquid through a cheesecloth or fine sieve and bottle it.
Steeping the Fire cider for longer won't result in a stronger tonic.
Fire Cider is shelf-stable and doesn't need to be refrigerated.
I suggest taking one tablespoon each morning during flu season. When you feel you already got a sniffle, increase the dose to 1 tablespoon every 3-4 hours.
You will get 2-3 batches of Fire Cider Tonic from your solid ingredients before you will need to replace them.
If you have a dehydrator you can also put the remaining vegetable matter to good use. Once it’s dehydrated you can grind it and use it as a delicious seasoning.