FIRE CIDER cold and flu concoction

Fire Cider Recipe

INGREDIENTS

½ cup peeled diced ginger root

½ cup peeled diced horseradish root

½ cup peeled diced turmeric 

**OR 1/4 cup additional ginger and 1/4 cup additional horseradish

½ cup white onion chopped

¼ cup minced garlic 

2 organic jalapeno peppers diced

2 lemons juiced and zest used

Raw apple cider vinegar

Raw organic honey

 sprigs of fresh rosemary or thyme (optional)

½ teaspoon black peppercorns (optional)

Quart-sized glass jar

Wax paper

INSTRUCTIONS

Add the ginger, horseradish, onion, garlic, jalapenos and lemons 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 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 2-4 weeks. (A month is best)

When the cider is ready, shake well and then strain the roots/veggies using a cheesecloth or fine mesh sieve. Add honey to taste and store in the fridge.