A flexible fire cider recipe to help build your immunity, and your herbal apothecary.
- 2 lemons or limes, fresh, sliced including skin
- 2 heads of garlic, cloves peeled and minced
- 4-inch piece of ginger, peeled and grated
- 3 tbsp. grated fresh horseradish
- 6 to 8 roots of turmeric, grated
- 2 large onions, peeled and finely cubed
- 7 hot peppers, sliced, including seeds
- A ½ cup of rose hips, blossom end removed
- 1 quart of organic cider vinegar, with live mother
- 2 cup raw honey (added after 1 month)
- Prepare the ingredients, excepting honey, and place in a 2-quart mason jar.
- Pour the cider vinegar over the ingredients in the jar.
- Insert a knife into the jar to dislodge any air bubbles.
- Top up with additional cider vinegar until all the ingredients are fully covered with vinegar and the vinegar comes to within an inch of the top of the jar.
- Cap tightly and put the jar away in a cool cupboard, away from light and heat.
- As you think about it shake the jar contents, at least several times a week.
- After a month, strain the fire cider, reserving the liquid. The solid ingredients should be pressed with a potato ricer to extract as much of the liquid as possible. Use the vegetable mixture in cooking or add it to your compost pile.
- The liquid is your “Fire Cider.” As it stands now it is an infused vinegar. The next step will turn it into an “oxymel” that is useful for respiratory ailments, colds, and flu.
- You should have 1 quart of infused vinegar. If you don’t have a full quart, top up the liquid with additional cider vinegar. Stir in 2 cups of honey. Continue stirring until the honey is fully dissolved. Pour into medicine bottles, then cap and label them with the date and ingredients. Store in a cool, dry place. The mixture should keep for 6 months to a year.