DIY HOME APOTHECARY SERIES
MAKE YOUR OWN FIRE CIDER
Make your own Fire Cider …. before you need it.
This
legendary herbal elixir should be a common staple in our home apothecaries. Not only is it delicious, but it is packed
with herbs to keep you warm and strong this winter.
Fire
cider brings us what we all need in the cold winter months is: more warmth (to keep things from slowing and
creaking), more moisture (to
encourage healthy mucous that keeps on moving), some stimulation (to keep the juices flowing), and a responsive nourished immune system.
Classic
Mountain Rose Herbs Fire Cider Recipe
§ 1 medium organic onion, chopped
§ 10 cloves of organic garlic, crushed or chopped
§ 1/2 cup fresh grated organic ginger root (or
organic ginger root powder)
§ 1/2 cup fresh grated organic horseradish root (or
organic horseradish powder)
§ 2 organic jalapeno peppers, chopped –
optional as long as your horseradish has some heat!
§ Zest and juice from 1 organic lemon – optional
§ 1 Tbsp. organic turmeric powder –
optional
§ 1/4 tsp. organic cayenne powder – optional
§ 2 Tbsp. of dried rosemary leaves –
optional
§ organic apple cider vinegar
§ 1/4 cup of raw, local honey, or to taste – optional
TIP: Use your imagination and follow your taste
buds. I’ve included a classic recipe
below but the only important rules are: get the best ingredients; and make sure
the ingredients include onion, garlic, ginger and horseradish, and the apple
cider vinegar, of course.
- Prepare your roots, fruits, and herbs and
place them in a quart-sized glass jar. If you’ve never grated fresh
horseradish, be prepared for a powerful sinus-opening experience!
- Pour the apple cider vinegar in the jar until
all of the ingredients are covered and the vinegar reaches the jar’s top.
- Use a piece of natural parchment paper under
the lid to keep the vinegar from touching the metal, or a plastic lid if
you have one. Shake well.
- Store in a dark, cool place for a month
and remember to shake daily.
- After one month, use cheesecloth to strain out
the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much
of the liquidy goodness out. Optional: You can use the spent herbs as a kind of chutney as long
as it is kept under vinegar for
preservation.
- Next comes the honey. Add and stir until
incorporated. I don’t use honey as I prefer to add
my Fire Cider to hearty meals and for a kick of heat.
TIP: Honey does confer some health benefits but is not
mandatory in this recipe. Keep you
finished Fire Cider in the fridge.
And…you may wish to label it!
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