Conventional antibiotics do not have the best reputation due to their side effects. But would you have thought that some foods – properly combined – also have an antibiotic effect, without any unpleasant side effects? We present you with a recipe that you can use to make a kind of natural “antibiotic” for prevention.

The natural antibiotic

How nice it would be if you could easily make a kind of natural and side-effect-free “antibiotic” yourself, from simple ingredients that you might even already have in the kitchen. We first published the recipe for such an antibiotic here on our site two years ago. Since then, we have received many positive testimonials that show that the natural antibiotic deserves an important place in naturopathy.

Even though conventional antibiotics largely fight only bacteria, the advantage of the natural antibiotic is that it not only fights bacteria (which can also occur in the form of secondary infections in the case of originally virus-related diseases), but also viruses in at least two of the ingredients (garlic and ginger). In addition, the components of the natural antibiotic strengthen the immune system in such a way that it can cope better with external threats.

The basic recipe for this antibiotic is said to have originated in Europe in the Middle Ages, at a time when people had to suffer from many diseases and deadly epidemics. Unfortunately, it is not known to what extent it worked at the time.

Why the natural antibiotic is used for prevention

Of course, the following formulation is not intended for life-threatening acute cases. In such a situation, consult your doctor – not least because the natural antibiotic must mature for two weeks according to the original recipe. It is therefore more of a means of prevention, e.g. in times when infections are rampant.

However, since the individual ingredients also have an antibiotic effect when ‘fresh’, we do not think it is absolutely necessary to leave the mixture for two weeks. In acute cases, you can therefore always use the antibiotic without a two-week maturation period – of course not as a sole therapy, but (disclaimer:) always only as an accompaniment to the therapy recommended by your doctor and only if he has no objection to the additional intake of the natural antibiotic. However, of course, you don’t just take the vinegar, but also the vegetable/herb mixture, i.e. 1 tbsp (or whatever dose you can tolerate or have chosen) of the total mixture.

If you cannot tolerate vinegar, you can also mix the individual finely grated ingredients in small quantities and take them fresh, and because of the spiciness, they can be mixed into a dressing, for example, or “diluted” with a plant-based yoghurt or mixed into a spread.

The natural antibiotic fights many different types of bacteria due to the properties of its ingredients. It is also effective against some parasites and fungi (e.g. Candida). It also improves blood circulation and lymph flow. The secret is not so much the individual ingredients, but rather their combination. Only in combination may the extremely effective properties against countless pathogens become apparent.

Ingredients and preparation: “Natural antibiotic”

It is best to wear gloves while preparing your natural antibiotic, as you will be handling spicy ingredients and it can be difficult to remove from your hands. Your nasal mucous membranes will also quickly feel irritated. Maybe you have to sneeze or – as you know it from cutting onions – cry for a short time. But it’s always worth putting up with these rather insignificant side effects, as the result can protect you from bacterial attacks.

Preparation time: approx. 15-20 minutes – plus 2 weeks brewing time

The following recipe is a traditional and proven recipe. Therefore, if you want to omit or replace one or the other ingredient for whatever reason, it could change the recipe and possibly also the effect.

In the event of intolerances or allergies to an ingredient, you should of course change the prescription accordingly before you take it.

The ingredients for approx. 0.7 liters

• 700 ml apple cider vinegar (organic and naturally cloudy)
• 25 g garlic – peel and grate
• 70 g onions – peel and finely dice
• 17 g fresh pepperoni/chili (approx. 2 pieces) – the hottest you can find – chopped
• 25 g fresh ginger – wash and grate finely
• 15 g fresh horseradish – peel and grate finely
• 27 g fresh turmeric roots – wash and grate finely
• 1/4 tsp black pepper from the mill
• 2 tbsp blossom honey

The preparation

• Put all the ingredients together – except for the apple cider vinegar – in a bowl and mix thoroughly.
• Pour the mixture into a mason jar.
• Pour in the apple cider vinegar so that the contents are well covered. Close the jar and shake it vigorously.
• Then place the jar in a cool and dry place for two weeks. Shake it several times a day during this time. In this way, the active ingredients from garlic, chili, etc. pass into the vinegar.
• After two weeks, pour the vinegar into a bottle. It is now your new, homemade natural antibiotic. To get as much liquid as possible, squeeze the mixture in the glass as hard as possible, e.g. with a spoon or a masher. You can also put the mix in a clean cotton cloth and squeeze it out well. What remains is a kind of pomace.

The uses of the pomace

From now on, you can use the pomace in very small quantities as a spice for cooking. You can also turn the squeezed out mix (pomace) into a delicious dry seasoning. To do this, dehydrate it in a dehydrator or at low temperatures in the oven, then grind it and then pour it into a spice jar.

The durability

The original source says that the natural antibiotic does not have to be stored in the refrigerator and still lasts a very long time. However, a specific shelf life is not specified.

We recommend placing the natural antibiotic in the refrigerator to be on the safe side. Unfortunately, the shelf life cannot be specified, as it depends very much on the circumstances of the preparation, how hygienically the work is done, which microorganisms settle, etc.

As long as the mixture smells and tastes fresh and spicy, experience has shown that it can be used for up to three months or longer. However, if there are changes in taste or appearance, it is no longer edible.

Natural antibiotic – the application

• Attention: The mixture is very strong and spicy! If you generally do not tolerate spicy foods and spices, you should not use the natural antibiotic or test it for tolerance only in very small quantities.
• Dilute the chosen dose with water. Some people can also take the natural antibiotic on its own (which increases the effect, especially if there is an infection in the throat). For some people, however, it is too spicy and/or too acidic when undiluted.
• Take 1 tablespoon of the natural antibiotic daily to boost your immune system and fight colds. It is best to add this dose to a glass of water (150 ml).
• Slowly increase the dose a little every day until you reach the total amount of a small liqueur glass, which you also dilute with water.
• If you are currently battling a more serious illness or infection, take 1 tablespoon of the antibiotic mixture five to six times a day (again diluted with water) – before, with or after meals, depending on tolerance. The effect is stronger on an empty stomach, but not everyone can tolerate this.
• As a program (for prevention or in case of illness), for example, you could take the remedy for 14 days, then take a four-week break and take it again for 14 days.
• In the presence of existing diseases or even if you are already taking other medications, discuss the use of the natural antibiotic with your doctor or alternative practitioner.
• Under no circumstances should you stop taking medication prescribed by your doctor in order to take the natural antibiotic instead! In this case, it is better to take it in addition – after consultation with your doctor.
• Children (or their parents) and pregnant women should discuss the intake with their respective doctor.
• Breastfeeding mothers should keep in mind that the strong aroma of the natural antibiotic could pass into breast milk, which does not necessarily make the infant comfortable. We recommend consulting your midwife or gynecologist before using it while breastfeeding.
• If you take the natural antibiotic on its own, you can put a slice of orange or lemon in your mouth after taking it to relieve the spiciness in your mouth.
• You can also gargle with the diluted mixture.
• The natural antibiotic mixture can of course also be used in the kitchen as a seasoning for soups and stews. Mixed with olive oil, it creates an excellent, very healthy dressing.

Natural antibiotic – The ingredients and their effects

• Garlic is already a powerful antibiotic by nature with far-reaching health benefits. Garlic fights many harmful bacteria and fungi. At the same time, garlic protects the intestinal flora, in fact, it is even said to increase the number of beneficial intestinal bacteria and can thus contribute to the rehabilitation of the intestinal flora. In addition, in vitro studies have shown an antiviral effect of garlic (6, 7, 8, 9, 19).
• Onions are the closest relatives of garlic. They enhance the effect of garlic and, together with it, represent a strong duo against diseases ( 10 , 11 , 12 , 13 ).
• Horseradish is known for its anti-inflammatory and antibacterial properties. It is traditionally used for acute sinusitis, bronchitis and urinary tract infections. Its healing ingredients have a particularly beneficial effect on the respiratory tract, sinuses and lungs. Congested sinuses and frontal sinuses are cleansed, blood circulation is improved and approaching colds no longer stand a chance ( 1 , 21 ). In the case of urinary tract infections, it is often combined with nasturtium.
• Ginger and chili inhibit inflammation, relieve pain and stimulate the circulation enormously. They fight diseases on the spot. Ginger also has an anti-viral effect – together with garlic ( 14 , 16 , 17 , 18 , 19 , 20 ).
• Turmeric is probably one of the best spices in terms of antibiotic effect. It fights infections, reduces inflammation, inhibits the development of cancer, even relieves joint pain and, last but not least, prevents dementia ( 22 , 23 , 24 , 25 ).
• Black pepper has anti-inflammatory, immune-boosting and digestive effects, among other things. It also significantly increases the bioavailability of turmeric ( 25 , 26 ).
• Due to its antibacterial, antifungal and antioxidant effects, blossom honey does a good job both for infections and for many inflammatory processes. A very special property of honey is said to be its ability to prevent the formation of biofilms. Biofilms are associations of pathological bacteria in the body. Honey is said to be able to disrupt the communication system of these bacteria, so that these bacteria can no longer act as a closed group and thus become more susceptible to antidotes, but also more vulnerable to the body’s immune system ( 27 , 28 , 29 ).
• Apple cider vinegar was already used for healing purposes by the father of medicine – Hippocrates – around 400 BC. It is said that he used only two remedies in case of illness: honey and apple cider vinegar. Vinegar as a whole has an antibacterial effect, which is why it can also be used for preservation ( 3 , 4 , 5 ). Naturally cloudy apple cider vinegar also contains pectin, a fiber that lowers high cholesterol levels and regulates blood pressure. Apple cider vinegar also supports the mineral balance and thus bone health. Although apple cider vinegar provides little calcium, it helps the body to better absorb calcium from food. Since apple cider vinegar is also very rich in potassium, it gives the hair shine again, nails strength and also helps to detoxify the body. Apple cider vinegar contains malic acid, which is very effective against fungi and bacterial infections. Uric acid crystals are also said to be able to be dissolved by malic acid around the joints, which can lead to relief from joint pain.

Here are some other articles that might interest you:

• Probiotics: application and correct intake
• This combination multiplies your risk of bowel disease
• Chronic inflammation prevents successful weight loss