This smells like you crushed a handful of forest floor and decided to make it useful. Pine, sage, juniper, it’s resinous, bitter, a bit medicinal in the best way. Then the garlic and mustard kick in and suddenly it’s very clear this isn’t just for taste. It’s strong, a little wild, and very much in that traditional fire cider direction where function comes first.

How to
Best made with apple cider vinegar. Cover everything fully and let it infuse at least 3–4 weeks. Shake regularly, especially the first week. Keep all solids submerged. Strain when ready, or blend a bit of the pulp back in if you like it rough.