1. Put the ginger horseradish, onion, garlic, jalapeno and lemon juice/zest to a clean jar. Pack them down lightly so the jar is about 3/4 full. Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top to weigh down the herbs and jalapenos (which float).
2. Pour generous amount of apple cider vinegar over roots/veggies. You want everything to stay under the liquid to prevent spoilage. Some roots will expand a little so top it off well.
3. Put the lid on. With a metal lid, line it with parchment paper or wax paper so the vinegar does not corrode the metal. Place in a dark room temperature cabinet for 2 to 4 weeks. (a month is best)
4. When fire cider is ready, shake well, strain the roots/veggies using cheesecloth or fine-mesh sieve. Pour liquid into a clean jar.
Optional: Add raw honey to taste. Start with 1/4 cup and add one tablespoon at a time until it reaches the sweetness you prefer.