Wash the horseradish, ginger, turmeric, oranges, and lemons thoroughly. Peel the horseradish and slice it into thin rounds or half-moons. Scrub the ginger well, leave the skin on, and slice it thinly. Scrub the turmeric well, leave the skin on, and slice it thinly.

Peel the red onions and cut them into wedges. Remove the loose outer papery skin from the garlic bulbs, leave the tighter inner skin in place, then cut each whole garlic bulb in half crosswise so the cloves are exposed.

Slice the jalapeños into rounds, leaving the seeds in. Slice the oranges and lemons into rounds, keeping the peel on. Remove any obvious lemon seeds.

Leave the rosemary and thyme sprigs whole. Leave the sage leaves whole.

Add the ingredients to a clean 8-liter glass jar in this order: horseradish, ginger, turmeric, onions, garlic, jalapeños, black peppercorns, cloves, star anise, cinnamon sticks, rosemary, thyme, sage, then the orange and lemon slices.

Slowly pour in enough raw apple cider vinegar to completely cover all the ingredients. Press the ingredients down gently to release any trapped air pockets.

Place a clean fermentation weight on top so the ingredients remain below the vinegar. Make sure everything is submerged and leave a little headspace at the top of the jar.

Close the jar securely with the lid. If using a metal lid, place a piece of parchment paper between the lid and the jar to prevent prolonged contact between the vinegar and the metal.

Store in a cool, dark place for 3 to 4 weeks. Check the jar regularly to make sure the ingredients stay submerged. Gently shake or swirl the jar every day or two. If the lid becomes very tight or pressure seems to be building, briefly open it to release the pressure, then close it again.

After 3 to 4 weeks, strain the fire cider through a fine-mesh strainer or cheesecloth into a large bowl, pressing the solids well to extract as much liquid as possible.

Stir in raw honey to taste only after the cider has been strained. Transfer to clean bottles or jars and refrigerate.