Fire Cider

Apples are wonderful, but an ounce or two of fire cider a day may keep the doctor away! Patience is the name of the game with DIY fire cider. Make a large batch, store in a dark place, and four weeks later, your apple cider vinegar tonic is ready for your enjoyment.

Fire Cider

Patience is the name of the game when making Fire Cider. It’s very much worth the wait! Double or triple this recipe, making a large batch in September in preparation for cold and flu season in the fall and winter. Apples are wonderful, but an ounce or two of fire cider a day might also keep the doctor away! Practice gratitude at the end of the four-week wait “brewing” period by thanking yourself for your patience!

Ingredients

 2 cups organic apple cider vinegar

 2 tbsp ginger (minced)

 2 tbsp garlic (minced)

 ¼ cup red onion (chopped)

 2 tbsp habanero pepper (chopped)

 1 tbsp turmeric root (fresh, minced)

 1 tsp horseradish (jarred, with vinegar and salt only)

 ¼ cup organic lemon zest

 1 tsp mustard seed

 1 tsp fennel seed

 1 tbsp fresh rosemary

 1 tbsp whole peppercorns

Directions

1

Add all of the ingredients except the apple cider vinegar to a 16-ounce mason jar.

2

Pour the apple cider vinegar over the ingredients until all of the ingredients are completely submerged.

3

Lay a piece of parchment paper over the rim of the jar. Screw the lid tightly in place. Shake well.

4

Let the mixture sit in a dark, cool place for four weeks, shaking once daily.

5

After 4 weeks, pour the contents into a muslin or cheesecloth-lined colander positioned over a stable pot. Let it drain for 30 minutes, then gather the corners of the cloth, twisting and squeezing until all of the liquid is released. When it's fully strained, add a touch of pure maple syrup or date nectar if desired and pour into a sterilized canning jar. Store in a cool, dark place for up to a year, shaking well before using.

https://foodrevolution.org/recipes/food-revolutions-fire-cider/