Roughly chop the onion, garlic, orange, and lemon. Add them to two 32oz mason jars, doing your best to dsitribute evenly. Grate the horseradish and add to the jars. Peel and slice ginger and turmeric roots, adding them to the jars. Pour the raw apple cider vinegar into the jars, allowing it to fill the space in between the ingredients until there is no more room for ingredients. Cover your jar with beeswax or a cloth and wrap a rubberband around it to keep the jar secure. Store in a cool dark place while allowing mixture to infuse, shaking the jars once daily.

After four weeks, place your cheesecloth over a large bowl. Pour the infused mixture into the cheesecloth, allowing the liquid to drain through into the bowl below. Allow for about thirty minutes, to let all of the liquid drain through. Squeeze the remaining mixture in the cheesecloth to ensure that all of the liquid has been strained out. Whisk in honey to your liquid and store the final product in an airtight container to use throughout the winter months.