Ignite the Holiday Season with Homemade Fire Cider
Back in September, I came across Fire Cider for the very first time at The Union Square Farmer's Market. I really liked it even though it had an amazing bite! Life went on and then I read a post in one of my favorite blogs that had a recipe for Fire Cider. I was so excited to make my own. I printed out the recipe and made plans to make it over the weekend.
In the meantime I ordered some Ball Mason Jars online for super cheap. I have a feeling most of my friends will be receiving a lot of my homemade gifts this holiday season. I recently wrote about my experience making lip balm. Great success! Super easy, super useful and a lot of fun. I almost typed super fun, but it was.
So, I went a little overboard with the ingredients as you can tell by the excessive amount of onions, garlic heads, ginger and horseradish. See below.
...and chili peppers. Ahem.
Here are the proportions and ingredients:
1 part chopped onion
1 part grated horseradish root (fresh is better, even if it takes searching a few markets to find it. Two in my case)
1 part peeled and diced ginger
1 part garlic
2 cayenne peppers
Enough apple cider vinegar to cover everything (I used Bragg's Apple Cider Vinegar and bought 2 bottles of it)
I, of course, made enough for a battalion.
Put all your ingredients into the mason jar and seal with some wax paper to prevent oxidation. I made the mistake of NOT doing this and ended up with a blue concoction the first time around. Pour enough vinegar till it's almost at the top, but leave a little room (about 2 inches). Store at room temperature in a dark part of the kitchen and let it brew for 4-8 weeks.
According to writer Trisha McCaul "Fire Cider is an immune-boosting tonic with antibacterial, antiviral, antimicrobial and antifungal properties. It can be taken daily as a preventive and also at the onset of colds or flu. It’s an expectorant. It breaks up congestion and helps us ward off respiratory ailments and sinusitis. It also helps to stimulate sweating and moves toxins out of the body, which is beneficial in cases of colds, flu and mild fevers."
After your Fire Cider has steeped anywhere from 4-8 weeks, strain the liquid into a clean container. Taste test. Many people simply ingest spoonfuls as is. If you have a more sensitive palate, try adding a little honey. Refrigerate. Sealed tight, it should last 6-8 weeks due to the high acid content.
Fire Cider is a tasty addition to vegetables, salads, meats, and in the winter, add a teaspoon to a bowl of soup.
Holiday heat for everyone!
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