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
- 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.
- 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!