Step 1: Prepare a clean, wide-mouthed quart-sized glass jar. Grate the fresh horseradish, ginger, and turmeric roots. Add them to the jar.
Step 2: Roughly chop the peeled garlic cloves and the onion. Add them to the jar with the grated roots.
Step 3: Thinly slice the organic orange and lemon. Add the slices (including peel) to the jar.
Step 4: Carefully slice the habanero peppers. Remember to wear gloves to avoid skin irritation. For less heat, remove seeds and membranes. Add the peppers to the jar.
Step 5: Add the fresh rosemary leaves and black peppercorns to the jar.
Step 6: Pour the raw, unfiltered apple cider vinegar over all the ingredients, ensuring everything is completely submerged. If ingredients float, you can use a small piece of parchment paper or a fermentation weight to keep them below the vinegar line.
Step 7: Place a piece of parchment paper or plastic wrap over the mouth of the jar before sealing it with a tight-fitting lid (especially if using a metal lid to prevent corrosion).
Step 8: Store the jar in a cool, dark place for 3-4 weeks. Shake the jar daily to help with the infusion process and to mix the ingredients.
Step 9: After 3-4 weeks, set a fine-mesh sieve or several layers of cheesecloth over a large clean bowl. Pour the entire contents of the jar into the sieve.
Step 10: Press down firmly on the solids (or squeeze with cheesecloth) to extract as much liquid as possible. Discard the spent solids.
Step 11: Stir the raw honey into the strained fire cider. Start with 1/4 cup and add more to taste, adjusting for your preferred level of sweetness and to balance the pungency.
Step 12: Transfer the finished fire cider into clean, airtight bottles or glass jars. Label and store in the refrigerator. It will keep for several months, up to a year.