Fire Cider — FarmPal

Fermenting recipe yielding About 3 cups. Stores for 12 months+ (vinegar preserves indefinitely).

Method
fermenting
Yield
About 3 cups
Storage
12 months+ (vinegar preserves indefinitely)
Difficulty
beginner

Ingredients

  • •1/2 cup grated horseradish
  • •1/2 cup chopped onion
  • •1/4 cup minced garlic
  • •1/4 cup grated ginger
  • •1-2 hot peppers, chopped
  • •Zest and juice of 1 lemon
  • •2 tablespoons dried rosemary
  • •1 tablespoon turmeric powder
  • •Raw apple cider vinegar to cover
  • •Raw honey to taste

Instructions

  1. 1Combine all ingredients except vinegar and honey in quart jar
  2. 2Cover completely with raw apple cider vinegar
  3. 3Cap with non-reactive lid (plastic or wax paper under metal)
  4. 4Shake daily for 4-6 weeks
  5. 5Strain through cheesecloth, squeezing all liquid out
  6. 6Add raw honey to taste (start with 1/4 cup)
  7. 7Bottle in glass jars
  8. 8Take 1-2 tablespoons daily as immune tonic
  9. 9Increase to every 2-3 hours at onset of cold
  10. 10Use strained herbs as stir-fry base or in cooking