Fire cider (immunity cider)
A fiery, immune-boosting tonic of ginger, horseradish, onion, garlic and hot peppers steeped in apple cider vinegar, then sweetened with honey or maple syrup. About 30 minutes of hands-on prep, plus a four-week infusion before it's ready to bottle.
Ingredients
- 1 cup ginger root grated
- 1 cup horseradish root grated
- 1 cup onion grated
- 1 cup garlic grated; strong amount, can be reduced to taste
- 1 cup turmeric root grated, optional
- ½ cup hot peppers chopped, optional
- ½ cup honey or maple syrup
- 1 cup apple cider vinegar
Instructions
- In a large glass jar, combine all of the grated roots and the optional ingredients.
- Pour the apple cider vinegar over the mixture, making sure all of the ingredients are fully submerged.
- Cover the jar with a tight-fitting lid and store in a cool, dark place for at least 4 weeks.
- Shake the jar every day to help distribute the flavors.
- After 4 weeks, strain the mixture through a fine-mesh sieve or cheesecloth, pressing down on the solids to extract as much liquid as possible.
- Stir in the honey or maple syrup until well combined.
- Bottle the immunity cider in a clean glass jar or bottle and store in the refrigerator.
Notes
Store the finished fire cider in the refrigerator, where it keeps for several months. Take a tablespoon on its own, or stir a splash into salad dressings and marinades. Use maple syrup to keep it fully vegan; honey makes it vegetarian.