Fire Cider

Fire cider is one of the oldest, and cheapest, ways to prevent the dreaded seasonal flu. It is an apple cider vinegar based tincture (immune boosting and anti-bacterial) which you can add to hot water with honey or take spoonfuls straight from the mixture. It takes a month to mature, so get started early! You can also purchase fire cider, already made, in bottles online.

jalapenos

Here is a simple recipe to follow (http://www.mommypotamus.com/fire-cider-recipe/):
INGREDIENTS

  • ½ cup peeled and shredded/diced ginger root
  • ½ cup peeled and shredded/diced horseradish root
  • ½ cup peeled and diced turmeric OR 1/4 cup additional ginger and 1/4 cup additional horseradish
  • ½ cup white onion, chopped
  • ¼ cup minced or crushed garlic cloves
  • 2 organic jalapeno peppers, chopped
  • Zest and juice from 2 organic lemons
  • Raw apple cider vinegar
  • Raw, organic honey to taste

OPTIONAL ADDITIONS

  • Several sprigs of fresh rosemary or thyme (optional)
  • ½ teaspoon black peppercorns

EQUIPMENT

  • Quart-sized jar
  • Wax paper

INSTRUCTIONS

Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a quart-sized jar. Pack them down lightly so that the jar is about 3/4 full. Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float). Pour a generous amount apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little so top it off well.

ginger

If you’re using a metal lid, line it with wax paper so that the vinegar doesn’t corrode it, then put the lid on. Place in a dark, room temperature cabinet for 2-4 weeks. (A month is best)

When the cider is ready, shake well and then strain the roots/veggies using a cheesecloth or fine mesh sieve. Add honey to taste and store in the fridge.