Fire Cider Recipe
Delicious and tangy, this fire cider is perfect for supporting immune function, stimulating digestion and warming up on cold winter days. I first read about fire cider in Rosemary Gladstar's book, Herbal Recipes For Vibrant Health. This recipe is adapted from her recipe.
Prep Time 15 minutes
Equipment
- Quart-sized mason jar (or any glass jar) with a lid
Ingredients
- ½ cup fresh ginger root (peeled and diced or shredded)
- ½ cup fresh horseradish root (peeled and diced or shredded)
- ½ cup fresh turmeric root (peeled and diced or shredded - if not available substitute ¼ cup additional ginger and ¼ cup additional horseradish)
- ½ cup white onion (chopped)
- ¼ cup garlic cloves (minced)
- 2 jalapeno peppers (chopped - or if you really like heat try habanero instead)
- 2 organic lemons (zest and juice)
- raw apple cider vinegar
- several sprigs fresh rosemary or thyme (optional)
- ½ tsp whole peppercorns (optional)
Instructions
- Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a clean 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.
- Put the lid on. (If you're using a metal lid, line it with parchment paper / wax paper so that the vinegar doesn't corrode it.) 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, then pour liquid into a clean jar.
Notes
Shelf Life: Herbal vinegars have a relatively long shelf life, usually lasting at least six months.
another fire cider recipe
another fire cider recipe
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