Though not imparted with any actual mystical powers, fire cider truly is magical in its own right. Like elderberry syrup, this tonic is revered by herbalists for its ability to support the immune system and shorten the duration of cold and flu symptoms if they occur, and for good reason. It’s an apple cider vinegar infusion that contains “powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and spicy circulatory movers” that make it “especially pleasant and easy to incorporate into your daily diet to help boost the immune system, stimulate digestion, and get you nice and warmed up on cold days.
HOW TO TAKE FIRE CIDER
Many people take 1-2 tablespoons throughout the fall/winter months as a preventative measure, or every three to four hours if symptoms are present.
Here are some more ways to use it:
As a “wellness shot” – I actually love the taste, so I put about 1 oz. in a shot glass to drink straight up
As a tea – Breathe in the steam as you sip to relieve congestion
In juice – For little ones, it’s best to serve a small amount mixed in freshly-pressed orange juice or lemonade
As a marinade or salad dressing
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 ¼ cup additional ginger and ¼ 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 ¾ 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.
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. (it takes about a month to mature )
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.
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