I think we can all agree this is the time of year where we need a little something extra to keep us well. Today we are sharing our recipe for Fire Cider. Created in the 1970s, Fire Cider is a concoction used as a simple and effective remedy to relieve sinus congestion, prevent cold and flu, aid digestion, and increase circulation.
Apple cider vinegar – Digestive aid, thins mucus, kills germs
Horseradish – Combats sinus congestion, headaches, and clears sinuses
Ginger – Fights infection and aids in digestion
Garlic – Contains antimicrobial and antibacterial properties for fighting infection
Cayenne pepper – Thins mucus and reduces inflammation
Raw honey – Immunity booster with antioxidants and antibacterial properties
FIRE CIDER RECIPE
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
Raw apple cider vinegar
Raw organic honey to taste
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 apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid to prevent spoilage.
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 4 weeks (or more).
When the cider is ready, shake well and then strain the roots/veggies using fine mesh sieve. Add raw honey to taste and store in the fridge.