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Gather the ingredients.
Layer the ginger , horseradish, onion, garlic, habanero peppers, lemon, turmeric, and lemongrass in a clean glass jar . (Alternatively, place all the ingredients in a blender and pulse to rough chop.)
Pour the vinegar over the roots and vegetables and fill the jar to the top.
Cover the jar with plastic or waxed paper before screwing on the lid, as the acid from the vinegar can cause rust to form. Place the jar in a cool, dark place for at least 14 and up to 60 days (it will keep getting stronger) and shake the mixture once a day.
After aging the mixture, strain thoroughly through a very fine sieve or cheesecloth and squeeze all liquid out of the solids. Discard the plant matter and decant the tonic in clean jars.