Posted by Judy Moon
I know it’s an odd time of the year to be talking about Fire Cider, but oddly enough, people are still battling the flu at this time of year. I’ve been told the flu season started later this year…whatever that means.
I am usually pretty mindful about doing the simple, common things to keep my immune system happy –
*eight hours of sleep
*frequent hand washing
*lots of fruits and vegetables
*managing stress levels
*vitamins and supplements and essential oil blends
This past winter I learned about Fire Cider and added that to my arsenal of tools to keep my vibes high. My good pal and coworker Gwyn shared a recipe with me and it was super simple to make and the taste kind of grows on you. If you are new to Fire Cider like I was, here’s the skinny-
“Though not imparted with any actual mystical powers, fire cider truly is magical in its own right. This tonic is revered by herbalists for its ability to help prevent cold and flu symptoms and/or shorten their duration if they occur, and for good reason. It’s an apple cider vinegar infusion that contains “powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and spicy circulatory movers” that make it “especially pleasant and easy to incorporate into your daily diet to help boost the immune system, stimulate digestion, and get you nice and warmed up on cold days.”
As I mentioned it was super easy to make. I buzzed everything in the food processor, covered it with ACV and waited a month. I took it through the winter and as I mentioned, folks are complaining of flu and summer cold symptoms here in Philadelphia right now and I didn’t want to wait a month, so I found some for sale in Essene, a local health food store. I’m sure you could also find it on line if you’re not a DIY kind of person.
Here is the recipe I used from the Mommypotamus blog.
- ½ cup peeled and shredded/diced ginger root
- ½ cup peeled and shredded/diced horseradish root
- ½ cup peeled and diced turmeric OR 1/4 cup additional ginger and 1/4 cup additional horseradish
- ½ cup white onion, chopped
- ¼ cup minced or crushed garlic cloves
- 2 organic jalapeno peppers, chopped
- Zest and juice from 2 organic lemons
- Raw apple cider vinegar
- Raw, organic honey to taste
- Several sprigs of fresh rosemary or thyme (optional)
- ½ teaspoon black peppercorns
- Quart-sized jar
- Wax paper
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.