Fire Cider is easy to make and use, plus it’s packed with healthy ingredients to boost your immune system.
- 1 whole Onion
- 3 whole Hot peppers (jalapenos, serranos or habaneros)
- 1 head Garlic
- 3 tablespoons fresh ginger
- 4 tablespoons Fresh horseradish
- 3 tablespoons Fresh turmeric
- ¼ cups Lemon juice
- 2 teaspoons Black pepper
- 2 tablespoons raw honey
- 3 cups apple cider vinegar
Coarsely chop the onion and hot peppers. Peel the papery skins from all the garlic cloves. Use a vegetable peeler to peel the horseradish and roughly chop it into 1-inch pieces.
Peeling the ginger and turmeric is optional. I don’t peel them and just cut them into 1 inch pieces. Since they grow underground in the dirt, you can use the back of a spoon to peel them off if you like.
Zest the lemon and squeeze all the juice.
Add all the vegetables to a food processor, including about 25 cranks of fresh black pepper. Pulse until all the vegetables are in small, semi-uniform pieces, similar in texture to sauerkraut. Add honey, to taste, and pulse again several times.
Add contents to a 1 liter mason jar with a non-metallic lid and cover with apple cider vinegar. Keep away from light and shake gently once a day. Leave to infuse for 3 weeks.
After 3 weeks, use a clean kitchen towel, nut milk bag, or cheesecloth to strain the liquid, leaving the treated plant matter behind. Store finished fire cider away from light in a glass jar for up to 18 months.
To use, take 1 1/2 ounces once a day for health maintenance, and increase that to 3-4 times a day for an immunity boost!