Late summer is the beginning of the harvest season. I love preparing my fire cider for fall because it needs to sit for about 4 weeks. Fire cider is a great way to boost the immune system, stimulate digestion and keep you warm through cold fall and winter months.
Every herbalist has their own ingredients and remedies. Sometimes my ingredients change depending on what we have in our garden on our farm in Iowa. This year our horseradish wasn’t plentiful because we recently transplanted it so I tried making the recipe without. It was definitely missing it’s kick this year and I won’t omit next year.
1-2 tablespoons throughout the fall months as a preventative measure, or every three to four hours if symptoms are present. You can also add to many foods if you prefer not to drink it alone. Always be sure to consult your doctor if pregnant or nursing.
- ½ cup peeled and shredded/diced ginger root
- ½ cup peeled and shredded/diced horseradish root
- 1 TBS turmeric
- Medium white onion, chopped
- 8-10 minced or crushed garlic cloves
- 2 organic jalapeno peppers, chopped
- Zest and juice from 2 organic lemons
- 1 large sprig of Rosemary
- Raw apple cider vinegar
- 1/3 cup organic honey to taste
- Prepare all ingredients and be ready for your sinuses to open!
- Place everything in a quart jar and then pour in the apple cider vinegar until it reaches the top.
- Cover and store for a month in a cool dark place. Also make sure to use non-metal lids because vinegar + metal = rust. Place a piece of parchment between if you do not want to resort to plastic lids.
- Shake daily!
- Once you reach a month strain the liquids and compost the rest. Then add the honey to the strained vinegar.