Prepare your ingredients: Wash and thinly slice the ginger, turmeric, onion, jalapeño, and lemon. Smash or roughly chop the garlic. If using fresh turmeric and ginger, wearing gloves is recommended as they can stain.

Combine the solids: In a clean, large glass jar (at least 32 oz capacity), add the sliced ginger, turmeric, onion, garlic, jalapeño, lemon, and elderberries (if using).

Add the vinegar: Pour the apple cider vinegar over the ingredients in the jar, ensuring everything is fully submerged. Leave about an inch of headspace at the top.

Infuse the mixture: Seal the jar tightly with a non-metal lid (like a plastic or glass lid, or cover with cheesecloth and a rubber band). Shake well. Store the jar in a cool, dark place (like a pantry) for 3-4 weeks. Shake the jar vigorously every day or two to help with the infusion process.

Strain the cider: After 3-4 weeks, strain the liquid through a fine-mesh sieve lined with cheesecloth (if you have it) into a clean bowl. Squeeze out as much liquid as possible from the solids.

Sweeten and bottle: Stir in the raw honey (or maple syrup) to taste. Start with 1 tablespoon and add more if desired. Pour the finished fire cider into clean glass bottles or jars. Seal tightly.