Fire Cider
15kcal
Ingredients
- 1/2 cup fresh horseradish root peeled and grated
- 1/2 cup fresh ginger peeled and grated or finely chopped
- 1 medium onion chopped
- 10 cloves garlic crushed or chopped
- 2 jalapeños sliced; seeds in for more heat
- 1 lemon zest and juice
- 1 orange zest and juice
- 2 tablespoons fresh turmeric grated, or 1 tablespoon ground
- 2 sprigs fresh rosemary
- 1/4 teaspoon cayenne pepper optional
- 3 cups raw apple cider vinegar about 700 ml, enough to cover
- 1/4 to 1/2 cup raw honey to taste, added after straining
Method
- Wash a 1 quart (1 liter) glass jar and lid well in hot, soapy water.
- Add the horseradish, ginger, onion, garlic, jalapeños, lemon and orange zest and juice, turmeric, rosemary and cayenne to the jar. It should be about three-quarters full.
- Pour in the apple cider vinegar until everything is completely covered, with about 1 inch of vinegar above the solids. Press down with a spoon to release air bubbles.
- If your lid is metal, put a piece of parchment paper between the jar and the lid, since vinegar corrodes metal. Close tightly.
- Store in a cool, dark place for 3 to 4 weeks. Shake the jar once a day, or whenever you remember.
- Strain through a fine sieve lined with cheesecloth into a clean bowl, pressing the solids to get out as much liquid as possible.
- Stir in honey to taste, starting with 1/4 cup. Pour into a clean bottle or jar and store in the fridge.
Notes
Keeps up to 1 year in the fridge. Honey should not be given to children under 1 year old. Fire cider is a traditional kitchen tonic, not a medicine; talk to your doctor if you are pregnant, take medication or have stomach problems.
Small batch: halve all the ingredients and use a pint jar.