Store in a dark, cool place for one month and shake daily.
After one month, use cheesecloth or a nut milk bag to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid as you can from the pulp.
You can use the tonic straight or, if you prefer, add 1/4 cup of honey and stir until incorporated to make cider. Taste your cider and add another 1/4 cup of honey until you reach the desired sweetness.
Use the rest of the dry mixture as seasoning when cooking.
Note: Turmeric stains everything, the peppers are hot, and horseradish root is strong enough to clear not just your sinuses, but the whole room. You may want to wear a mask to protect from horseradish fumes, and gloves to keep your hands clean and cool.