While we’re staying at home, it’s SO important to take breaks from our work or other responsibilities and use our creative energy. A few weeks ago, our own Angela Douglas reminded me of FIRE CIDER. And today, I thought I’d share it with you. Fire Cider is a traditional folk remedy for cold and flu season. It’s a pungent and sweet vinegar extract of powerful immune-boosting, anti-inflammatory, anti-viral and circulatory herbs and vegetables that support lung health and proper digestion. Preparing Fire Cider is a creative, empowering and sensorial endeavor – the smells, the colors, and all the good-witchery. Enjoy!
Fire Cider Recipe Ingredients
1 medium onion, chopped
10 cloves of garlic, crushed or chopped
2 jalapeno peppers, chopped
Zest and juice from 1 lemon
1/2 cup fresh grated ginger root (or ginger root powder)
1/2 cup fresh grated horseradish root (or horseradish powder)
1 Tbsp. turmeric powder
1/4 tsp. cayenne powder
2 Tbsp. of dried rosemary leaves
Apple cider vinegar
1/4 cup of raw, local honey, or to taste * organic is best, if you can.
Directions
Prepare your roots, fruits, and herbs and place them in a quart-sized glass jar. If you’ve never grated fresh horseradish, be prepared for a powerful sinus-opening experience!
Pour the apple cider vinegar in the jar until all of the ingredients are covered and the vinegar reaches the jar’s top.
Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
Store in a dark, cool place for a month and remember to shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquidy goodness as you can from the pulp while straining.
Next comes the honey. Add and stir until incorporated.
Taste your cider and add more honey until you reach the desired sweetness.
And PLEASE, let us know if you make a batch!