Fire cider is a nourishing tonic to use during the winter months.
This fire cider recipe is easy and economical to make. However, you do need to plan ahead. It takes a month to “brew” and reach its maximum potential.
Medicinal Vinegars are not new. They date back to the European Middle Ages.
If you are unfamiliar with horseradish root, it is in the picture to the left.
You can usually find it at larger grocery stores like Woodmans or specialty stores like Fresh Thyme.
Grate left-over horseradish and use it as a topping on food.
I like to put it in individual jars so each family member their own.
Take 1 Tablespoon daily for maintenance and up to 3 Tablespoons (1 Tbsp, three times a day) if you feel a cold coming on.
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Fire Cider
Equipment
- 1 quart jar with lid
- parchment paper
- cheesecloth for straining
Ingredients
Initial Ingredients to Place in Clean Jar
- 1 medium onion, chopped (preferably organic)
- 10 cloves garlic, crushed (preferably organic)
- 2 jalapenos, chopped (preferably organic)
- 1 lemon, squeezed (optional add zest)
- ½ cup grated ginger root
- ½ cup grated horseradish root
- 1 Tbsp powdered turmeric
- ¼ tsp cayenne
- 2 Tbsp dried rosemary (or 1 tsp. powdered rosemary)
- apple cider vinegar to fill jar
After the 30 days of brewing and once the liquid is strained, add honey
- ¼ cup local honey (you can add more to taste)
Instructions
Initial Preparation
- Sterilize your jar by adding some hot or boiling water. Empty and dry.
- Place all your ingredients in the jar as you chop it.
- Pour in the apple cider vinegar until it almost reaches the brim of the jar.
- Place a piece of parchment paper over the top of the jar and screw on the lid. The parchment keeps the vinegar from touching the metal lid.
- Write the beginning and ending date on the lid.
- Store in a dry, cool, dark place for 1 month. Shake daily or almost daily.
- After one month, place your cheesecloth inside a metal colander that is over a bowl to catch the liquid.
- Slowly pour the contents over the cheesecloth. Squeeze the cheesecloth to get out all the good liquid. Discard.
- Add the honey to the strained liquid if desired.
- Move the liquid into a clean jar or jars. Store in the fridge.
- We make small jars so each family member has their own.
Dosing
- Take 1 Tbsp per day to maintain health and up to 3 Tbsp if you feel the sniffles coming on.
Coming soon…
a recipe for Beet Kvass. Another recipe that dates back to the Middle Ages.
So inexpensive to make and with endless healing properties!