Chase away a cold with Fire Cider
Chef Stuart Gordon’s family Fire Cider recipe is sure fire way to get rid of congestion. He credits his mom Susan.
For The Infused Vinegar
- 1⁄2 cup fresh ginger root (peeled and diced or shredded)
- 1⁄2 cup fresh horseradish root (peeled and diced or shredded)
- 1⁄2 cup fresh turmeric root (peeled and diced or shredded – if not available substitute 1T Turmeric powder)
- 1⁄2 cup white onion (chopped)
- 1⁄4 cup garlic cloves (minced)
- 2 habanero peppers)
- 2 organic lemons (zest and juice)
- raw apple cider vinegar (ACV)
- several sprigs fresh rosemary, thyme, and sage (optional)
After Your Vinegar Has Infused, Add:
- raw honey (optional – add to taste)
1. Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a clean jar. Pack them down lightly so that the jar is about 3/4 full.
2. 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).
3. 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.
4. Put the lid on. (If you’re using a metal lid, line it with parchment paper / wax paper so that the vinegar doesn’t corrode it.) Place in a dark, room temperature cabinet for 2-4 weeks.
5. When the cider is ready, shake well and then strain the roots/veggies using a cheesecloth or mesh strainer, then pour liquid into a clean jar.
6. If desired, add raw honey to taste. I recommend starting with 1⁄4 cup and adding one tablespoon at a time until it reaches the sweetness level you prefer.
7. Store in the fridge and use within three months if you omitted honey and within six months if you added honey (honey helps extend the shelf life).