Fire Cider Recipe

By toobze

Ingredients

• Optional Additions:
• 1/2 cup peeled and shredded/diced ginger root
• 1/2 cup peeled and shredded/diced horseradish root
• 1/2 cup peeled and diced turmeric OR 1/4 cup additional ginger and 1/4 cup additional horseradish
• 1/2 cup white onion, chopped
• 1/4 cup minced or crushed garlic cloves
• 2 organic jalapeno peppers, chopped
• Zest and juice from 2 organic lemons
• Raw apple cider vinegar
• Several sprigs of fresh rosemary or thyme (optional)
• 1/2 teaspoon black peppercorns
• Equipment
• Quart-sized jar
• Wax paper

Details

Servings 1
Adapted from mommypotamus.com

Preparation

Step 1

Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a quart-sized jar. Pack them down lightly so that the jar is about 3/4 full. Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float). Pour a generous amount apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little so top it off well.

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.

Note: Mountain Rose Herbs suggests that you used the strained veggies in stir fry or spring rolls. Yum!