A little over a year ago, I had the pleasure of attending a medicinal herbs workshop with my mom. It was hosted by Herban Mama at Greensgrow Farms. Speaking of Greensgrow, I miss my summer CSA! Anywho, at the workshop, we learned how to make elderberry syrup and fire cider. I loved them both, but felt the fire cider to be much more powerful. As such, I decided to make a big jar once it finally got cold this winter.
Of course, my recipe is based off of Herban Mama’s, and her informative post can be found here. If you’re curious, she goes into the nitty gritty as to why fire cider is so effective. However, in short, its ingredients make for an immune-boosting powerhouse.
I strive to take a daily dose of fire cider during the cooler months. Generally, that means one tablespoon, but if I feel like I’m coming down with something, I’ll bump it up to two tablespoons. Considering its name, it’s no surprise that you feel the burn on its way down to your tummy. However, its taste is something that I’ve learned to enjoy, and more importantly, it works! I didn’t get sick once last year, and that’s coming from someone who works in a hospital.
What you’ll need:
- 5 habanero peppers, seeded and sliced
- 15 garlic cloves, roughly chopped
- 1/2 a yellow onion, sliced
- 1/4 lb. fresh ginger, roughly chopped
- 1/4 lb. fresh horseradish, roughly chopped
- Raw, unpasteurized apple cider vinegar
What you’ll do:
- Fill a quart-sized jar with the solid ingredients and cover with apple cider vinegar
- Place a piece of parchment paper over the opening of the jar and secure the lid; label and date
- Allow to cure in a cool, dark place for at least two weeks, being sure to give the jar a good shake every several days
- After the mixture has cured, strain it through a cheesecloth and transfer the liquid to a pint-sized jar
- Discard the solid pieces or reuse them for a new batch; this can be done up to two times