Fire Cider
Suhaly Carolina-Bautista
Notes
Recommended dosage: 1-2 tbsps daily when you’re feeling healthy to build immunity. When you're feeling sick, double the dosage. It can be taken straight or mixed into juices.
Ingredients
- 1 large organic onion, chopped
2 heads organic garlic, crushed
1 organic lemon, juice and pulp
1 organic orange, juice and pulp
5 star anise
5 dried bay leaves
5 tbsp elderberry syrup (optional)
1/2 cup fresh grated organic ginger root (or 4 tbsps organic ginger root powder)
1/2 cup fresh grated organic horseradish root (or 2 tbsp organic horseradish powder)
1 tablespoon organic turmeric powder
1/2 teaspoon organic cayenne powder
2 tablespoons dried rosemary leaves
4 sprigs of fresh rosemary
Organic apple cider vinegar (enough to fill the jar)
1/2 cup of raw, local honey (add more depending on taste)
5 cinnamon sticks
1 tablespoon peppercorns
4 fresh organic thyme sprigs (or 1 tbsp dried thyme)
*some recipes call for (2) jalapeño or habañero peppers*
Directions
- Chop, grate, and crush the onion, garlic, ginger, and horseradish. Pour these ingredients and all others into a large glass jar. I recommend using a 6-cup/3-pint glass mason jar.
- Pour the organic apple cider vinegar into the jar until all of the ingredients are covered and the vinegar reaches 1" from the jar's top.
- Use a piece of natural parchment paper under the lid to keep the vinegar from touching the lid. Shake with intention.
- Store the jar in a dark, cool place for a month/one moon cycle. Shake daily.
- After one month, use cheesecloth to strain out the pulp, pouring the liquid into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining.
- Taste your cider and add more honey until you reach the desired sweetness.
Information
- Yield
- 6 cups (may vary slightly)
- Total Time
- 14 minutes, 59 seconds