Boil a sealable jar (e.g. Mason, Fido…) for 10 minutes.
Meanwhile, peel off the onion, garlic, horseradish, ginger and tumeric, and roughly chop. Cut the pear in quarters. Leave the chili pepper, celery, lemon and oregano whole.
Transfer the above to the jar and drown in raw organic cider vinegar. Seal the jar and boil again for 5 minutes so the oxygen inside the jar disappears.
After 4 weeks of macerating in the dark, open the jar and filter using a collander, pressing to keep the nutrients.
Store in a bottle, in the dark, and add a bit of vegan honey if you wish: it’s almost dandelion honey season here, recipe coming!