Fire Cider Recipe

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Fire cider is a traditional immune-supporting remedy. It’s a zesty-infused vinegar, packed with powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, and circulatory herbs. When taken daily help flush inflammation from the body as well as just generally move the blood around and keep us warm. It also helps with digestion because it stimulates gastric juices, which can really help with bloating and other issues. All of its decongestant and antibacterial properties make it a great remedy to have on hand for cold & flu season.

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
Several sprigs of fresh oregano Raw apple cider vinegar
Raw, organic honey to taste

Directions:
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. Place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float). Pour a generous amount of 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. (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. You can store it in the fridge or store it in your cabinet. Lasts up to 1 year.

Using Fire Cider:
Take a tablespoon every day to help with inflammation and digestion. If a cold is coming on, take an extra dose or two throughout the day until the immune system feels back to normal.

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Thai Salad with Ginger Scallion Vinaigrette

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Chai Spiced Muffins (Vegan)