How to Make Natural Antibiotic


Herbal remedies can help with infections just as well as their chemical representatives – and are more tolerable. So you can make a natural antibiotic with just a few ingredients. All it takes is 15 minutes!

Why the natural antibiotic is used for prevention

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

However, since the individual ingredients also have antibiotic effect when unfermented, i.e. unripened, we do not think it is absolutely necessary to let the mixture stand for two weeks. In acute cases, therefore, you can always use the natural antibiotic unfermented – of course, not as a sole therapy, but always to accompany the therapy recommended by your doctor and, of course, only if he has no objection to the additional use of the natural antibiotic. However, in this case you should not only take the vinegar but also the vegetable/herb mixture, i.e. 1 tablespoon (or whatever dose you tolerate or have chosen) of the total mixture.

If you can’t tolerate vinegar, you can also mix the individual finely grated ingredients in small amounts and take each fresh, but because of the sharpness, mixed into dressing, for example, or “diluted” with a vegetable yogurt 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 lymphatic flow. The secret is not so much the individual ingredients, but rather their combination. It is only in combination that the extremely effective properties against countless pathogens become apparent.

The uses for the pomace

You can use the pomace as of now in very small quantities as a seasoning for cooking. You can also turn the expressed mix (pomace) into a delicious dried spice. To do this, dry it in a dehydrator or at low temperatures in the oven, then grind it and put it in a spice jar.

The shelf life of home made antibiotic

It is said in the original source that the natural antibiotic does not need to be stored in the refrigerator and still lasts a very long time. However, no specific shelf life is given.

We recommend to put the natural antibiotic in the refrigerator to be on the safe side. The shelf life can unfortunately not be specified, because it depends very much on the circumstances of the preparation, how hygienically is worked, which microorganisms settle etc..

As long as the mixture smells and tastes fresh and spicy, experience shows 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.

Many doctors often prescribe antibiotics to their patients on suspicion. A study by the health insurance company BKK has shown that in 95 percent of cases doctors prescribe antibiotics without first clarifying their effectiveness. Meanwhile it is proven that also vegetable remedies such as horseradish, Kurkuma or nasturtium can help with infections. Of course, a visit to the doctor is indispensable for serious illnesses, but you can still make a natural antibiotic with just a few ingredients, which you can use to prevent or even prevent bladder infections or flu-like infections, for example.

Composition and preparation: “Natural antibiotic”

You need these nine ingredients to make a natural antibiotic:

  • 700 ml natural organic apple cider vinegar
  • 25 g grated garlic
  • 70 g finely diced onions
  • 2 fresh chili peppers
  • 25 g fresh, grated ginger
  • 15 g fresh, grated horseradish
  • 25 g fresh, grated turmeric root
  • ¼ teaspoon ground black pepper
  • 2 tablespoons blossom honey

Put all the ingredients – except the apple cider vinegar – in a canning jar and mix them together. Then add the apple cider vinegar, close the jar and shake it well.

Then store the mixture in a cool and dry place for two weeks. Try to shake the mixture well several times a day.

After 14 days, you can bottle the vinegar. To extract as much liquid as possible, squeeze the ingredients out of the jar with a clean cotton cloth. The liquid is your new, natural antibiotic.

Take one tablespoon of the mixture daily. Since it is very spicy, dilute it with a glass of water. You can increase the dose a little each day. If you are fighting a severe infection, you can take several tablespoons diluted daily.

You should take note of this:

  • Children and pregnant women should discuss taking them with a doctor.
  • In diseases where the spread of the germ must be stopped quickly, such as pneumonia, conventional antibiotics are indispensable. This also applies to treatment after surgery.
  • The healing process with natural medicines usually takes longer than with chemical products.
  • The advantage is that there are often hardly any side effects.
  • You do not need to fear the development of resistance, because to date no resistance to herbal antibiotics is known.

Unlike many antibiotics, the plant-based active ingredients help the body deal with pathogens without destroying the “good” bacteria. This is what the individual ingredients of the natural antibiotic can do:

Apple cider vinegar contains malic acid, which fights fungi and bacterial infections.

Garlic not only helps with cold symptoms, but also lowers blood lipid levels and promotes a healthy cardiovascular system.

Onions have an antibiotic effect. Studies conducted by the University of Toyama have shown that their ingredients are effective against influenza A viruses, i.e. flu.

Chili stimulates the circulation and inhibits inflammation. The pungent substance capsaicin is responsible for this.

Ginger reduces the germs in a flu-like infection through its essential oils.

Horseradish is a germ killer for inflammations of the respiratory tract and bladder. According to a study by the University of Freiburg, the mustard oils contained in horseradish work against 13 different types of bacteria.

Turmeric is anti-inflammatory and analgesic due to the ingredient curcumin, and it removes heavy metals from the body.

Black pepper stimulates metabolism through its spiciness and helps sweat out toxins and diseases.

Honey is full of vitamins, minerals and enzymes that protect the body from bacteria, work against inflammatory processes and strengthen the immune system.