Fire Cider
Immunity Support, Digestion, Reduce Inflammation
Ingredients:
1 quart apple cider vinegar
1 medium onion, chopped
10 cloves garlic, minced
1-2 Tbsp grated ginger
1-2 Tbsp grated horseradish
1-2 jalepeno peppers, sliced
1-2 Tbsp grated turmeric
1-2 Tbsp rosemary
1-2 Tbsp ground black peppercorn
1 lemon, sliced
2 Tbsp honey or maple syrup, optional
approx. 32 oz glass jar
fine mesh strainer and/or cheesecloth
Use as little or as much of any ingredient, add or remove to your preferences. You may use fresh or dry ingredients, proportions may need to be adjusted.
Instructions:
Prepare: start by chopping and grating the onion, garlic, ginger, horseradish, turmeric, lemon, and jalepenos.
Combine: combine all the prepared ingredients into the glass jar. Pour the apple cider vinegar over the mixture, ensuring all ingredients are submerged. You may want to use a weight or a piece of parchment paper to keep the solids below the vinegar.
Infuse: seal the jar, let sit in a cool dark place for about 4-6 weeks. Gently shake the jar often.
Strain: after the infusion period, strain the mixture through a fine mesh sieve or cheesecloth into a clean jar.
Sweeten, optional: add honey or maple syrup to the strained liquid and stir until fully dissolved. Adjust sweetness to taste.
Store: transfer the fire cider into smaller, glass, sealed bottles and label them. Store in the refrigerator.
