- 1/2 c fresh grated ginger root
- 1/2 c fresh grated horseradish root
- 1 medium onion, chopped
- 10 cloves of garlic, crushed
- Zest and juice from 1 lemon
- 2 tsp. cayenne pepper
- 2 tsp. dried rosemary leaves
- 1 tbsp. dried thyme
- 1 turmeric powder
- raw apple cider vinegar (with the "mother")
- raw honey or grade b maple syrup to taste
- Add the prepared herbs, spices, and lemon juice and zest to a quart-sized jar.
- Top off the jar with apple cider vinegar, leaving some room at the top for shaking the jar.
- Cover the jar, but place a piece of wax paper or parchment paper under the lid to keep the cider from touching the metal lid.
- Shake very well to get everything mixed together, then store in a cool, dry place (like a pantry or cupboard) for a month. Remember to shake the jar daily!
- After a month, strain out the pulp through a cheesecloth, pouring the cider into a clean jar. Squeeze out as much liquid from the pulp as possible.
- Add honey or maple syrup to the strained cider and stir well. Taste the cider and, if needed, add more honey/maple syrup to reach desired sweetness.
Notes:Take 1 tablespoon a day as a preventive measure, or 3 tablespoons at the first sign of a cold.
Other Ways To Use Fire Cider
According to the Mountain Rose Herbs blog, there are a whole bunch of great ways to use this cider during the winter months!
- Take 1 tablespoon a day as a preventive measure, or 3 tablespoons at the first sign of a cold.
- Add it to vegetable juice, or make a non-alcoholic bloody mary by adding some olives and pickles to the juice.
- Drizzle over a salad along with some olive oil.
- Use the strained pulp (yay for no waste!) and add it to shredded veggies to make stir fries and spring rolls.