Fire cider is a great recipe for health through the winter and warding off colds and flus. You can take regularly or whenever you are sick, as a remedy. It’s an old folk recipe that has many variations, this is just one of course. If you know anyone who makes it, ask them how they do it!
It takes a month to properly ferment, but once it is complete you can take it by the spoonful as needed or add to juice or even as a flavoring to chicken or rice dishes. It lasts a long time so make a big batch once or twice a year and see how many different ways you can incorporate it into your cooking or health routine. Those who make it generally rave about it so give it a try and see how you like it.
- 1/2 cup grated ginger root
- 1/2 cup grated horseradish
- 3 tbs grated turmeric root or 1 tbs powdered turmeric
- zest and juice from 1 lemon
- 1 onion, chopped
- 2 large hot peppers, chopped
- 10 cloves of garlic, chopped
- 2-3 sprigs of fresh rosemary or 2 tbs dried rosemary
- 2-3 cayenne peppers or 1 tbs cayenne powder
- apple cider vinegar
- raw honey
Note: you will probably want to wear gloves while preparing this, and have your kitchen well-ventilated! If you are sensitive to onions and peppers, you might even want to consider covering your face and breathing carefully while you chop the onion and peppers.
- Prepare all your ingredients, carefully, and place them in a quart-sized jar.
- Cover with the apple cider vinegar. Stir all the ingredients vigorously.
- Place a piece of thin cloth over the top, and secure the lid over it.
- After a month, strain out the pulp and pour into a bottle or jar. Make sure to arefully squeeze all the juice out of the pulp.
- Once in your bottle or jar, stir in the honey. Add as much or as little as you like to get the desired sweetness
- Keep in your cupboard and use as desired!
If you liked this, you might also enjoy…