Prepare all of your ingredients (chop, grate, etc.) and combine in a mixing bowl. Fill a mason jar about ¾ full with equal parts of the chopped and grated ingredients. You can use big gallon glass jars or smaller quart-sized mason jars like I used.
Fill your jar(s) to the top with your raw apple cider vinegar. Make sure the ingredients are completely covered by the apple cider vinegar. Close the jar(s) and shake vigorously to mix everything together.Store the jar(s) in a dark place and be sure to shake them once a day for at least 2 weeks. Mine sat in the cabinet for about 2 months. (You can also place them in a paper bag on your counter.)
Place a colander over a bowl and line the colander with cheesecloth. Place the mixture in the colander and use a plate to press the moisture out of the mixture into the bowl.
You can wrap the cheesecloth around the remaining mixture to squeeze the rest of the moisture out of it. The pulp should be as dry as possible.
The Fire Cider liquid should be free from pulp before pouring into bottles.
Pour the liquid through a funnel into amber bottles (I used 8 oz bottles, but you can use any size you like). I put a secondary filter in the funnel to make sure I didn’t miss any chunks. I ended up with enough master tonic for 18, 8-oz bottles!