This stuff is powerful. All that’s required is 1 tsp / day to give immunity a boost, and add a natural anti-fungal, and anti-bacterial to your diet. I suggest taking a break from doing anything every, single day – switch up this cider, with thyme or holy basil tea!
I’ve adapted the original “Fire Cider” recipe a bit, and added cloves, and red chili peppers. The ingredients can change from year to year depending on when you make it and what’s growing around you. The standard base ingredients are apple cider vinegar, garlic, onion, ginger, horseradish, and hot peppers, but there are plenty of other herbs that can be thrown in for added kick.
Makes 2 litres.
- 1 c organic ginger root, grated
- 1/2 c horseradish root, grated
- 1 medium organic white onion, roughly chopped
- 10 cloves organic garlic, crushed**
- 2 red chili peppers, roughly chopped
- Zest + juice from 2 organic lemons
- 2 tsp fresh, or 4 tsp dried rosemary
- 1/4 tsp cayenne powder
- 2 l. or so, raw apple cider vinegar
- raw, local honey, to taste
- Prepare all ingredients, adding all but honey and vinegar to a 2 l. glass jar. Note – If you’ve never grated fresh horseradish, be prepared for a powerful sinus opening experience!
- Next, pour
- apple cider vinegar to the top of the jar, so that everything’s submerged. 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 one month and remember to shake daily.
- After 1 month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining. Next, add 1/4 cup honey, and stir until incorporated. Adjust honey to taste, until you reach the desired sweetness.