Fire Cider: Health Tonic and Homeopathic Remedy
1 large horseradish root scrubbed very well, about 7 inches long
1 large ginger root about 7 inches long
1 large onion root and stem end removed and peeled
1 large orange do NOT peel. Use the whole fruit.
1 lemon do NOT peel. Use the whole fruit.
16 cloves of garlic peeled
2-4 habanero peppers stems removed
1 tablespoon ground turmeric
raw apple cider vinegar
1. Grate the horseradish and ginger roots. Roughly chop the onions, orange, lemon, garlic, and habanero peppers. Stuff them into a half-gallon glass jar with a tight fitting lid or divide evenly between two quart sized canning jars. Sprinkle the turmeric in on top (dividing evenly between the two jars if using quart jars). Pour the raw apple cider vinegar in over the contents, allowing it to settle in through the crevices and adding more so that the contents are submerged. Lay a piece of parchment paper over the rim of the jar, then screw the lid tightly in place. Let the mixture sit in a dark, cool place, allowing it to marry and infuse for 4 weeks, shaking once daily.
2. 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 you cannot release any more liquid. When it’s fully strained, add honey to the liquid to taste and pour into a sterilized wine bottle or canning jar. Store in a cool, dark place for up to a year, shaking well before using.
-There’s not too much to this, just grate or chop everything up and put it in a jar. That’s where I’m going to caution you. If you cannot or will not use a plastic lid, do lay a piece of parchment paper on the rim of the jar before fixing your lid in place. Raw apple cider vinegar is quite likely to motivate a canning jar lid to rust or discolour. You’d hate to have all your waiting and work ruined by a rusted lid. Replace that parchment sheet every week or so.
-I prefer to use Bragg’s Raw Apple Cider Vinegar for my Fire Cider. I always keep it on hand because I love the flavor and I also love the health benefits it offers. Because it still has the ‘mother’ in it, it packs a higher nutritional punch. I understand that Trade Joe’s and Whole Foods also have in-house brand versions that are great.
-I’d advise you to use organic produce if at all possible. This way you won’t be infusing your lovely health tonic with anything you wouldn’t want to have in it.
-When you grate your horseradish, make sure you do it in a well-ventilated area or you will regret it. That stuff packs some serious oomph and will empty your sinuses in 30 seconds flat.
-When it’s time to strain your Fire Cider Health Tonic & Homeopathic Remedy, line a colander with butter muslin, a muslin tea towel, or a double layer of super fine cheesecloth, and set it over a large, stable pot. Pour the contents of your jar into the lined colander and let it drain for 30 minutes. After the 30 minutes, pull the corners of the cloth together and twist to squeeze the contents until you cannot squeeze any more liquid from it. You may reserve the solids for tossing in stir-fries or discard them.
-You’ll notice there is not an actual quantity of honey listed in the recipe. You should add this to taste. We tend to like ours less sweet, you may prefer yours more so. Start with 1/4 cup and whisk it well, then add 1 tablespoon at a time, whisking after each addition, until you reach your desired sweetness.
-It’s best to choose raw, locally produced honey for the benefits listed above. The second choice is raw honey. The third choice would be pasteurized commercial honey.
-Store your finished Fire Cider Health Tonic & Homeopathic Remedy in a sterilized wine bottle or canning jar. Store in a cool, dark cabinet for up to a year.