~Immune Boosting~Fire Cider~
Take a tablespoon or two of this immune boosting fire cider everyday in the colder months to ward off sickness. It is also know to shorten the length of a cold or flu.
~Prevent colds and flu naturally~
I have taken Fire Cider at the first sign of a sore throat only to see it disappear!
My husband even likes to use this as a salad dressing.
If you don't love the taste as much as he does, try having your fire cider in a shot glass with some fresh squeezed orange juice or with a bit of local honey.
Added bonus! This cider is anti-inflammatory, an aid to digestion, and a decongestant.
~Prevent colds and flu naturally~
I have taken Fire Cider at the first sign of a sore throat only to see it disappear!
My husband even likes to use this as a salad dressing.
If you don't love the taste as much as he does, try having your fire cider in a shot glass with some fresh squeezed orange juice or with a bit of local honey.
Added bonus! This cider is anti-inflammatory, an aid to digestion, and a decongestant.
Ingredients
- 2 Inches of peeled and shredded/diced ginger root
- 2 Inches peeled and shredded/diced horseradish root
- 2 tablespoons organic turmeric
- ½ of a large organic white onion, chopped
- 6 minced garlic cloves
- 2 organic jalapeno peppers, chopped (seeds and all)
- Zest and juice from 2 organic lemons
- Organic apple cider vinegar-make sure it has " The Mother" - I use Bragg's -buy here!
- Several sprigs of fresh rosemary
- Raw, local honey to taste (optional)
- Quart-sized mason jar
- Wax paper
Add the ginger, horseradish, rosemary, garlic, jalapeno, onion, and lemon juice/zest to a quart-sized mason jar. Pack them down lightly so that the jar is about 3/4 full. Place herbs and jalapenos in first. The onions should be the last of the solids to go in. This will help to keep things from floating up and getting to the air. Pour apple cider vinegar over the roots/vegetables until they are covered. You want everything to stay under the liquid to prevent spoilage.
Place a piece of wax paper on top of the jar before screwing the lid on. This will prevent the vinegar from corroding the lid. Place in a dark, room temperature cabinet for 4 weeks. Everyday, give the jar a few shakes. If you are one to forget, then put a 1/4 cup of water in a plastic sandwich bag. Remove the air and seal. Place in the top of the jar to weigh down the solid ingredients down and away from the air. Screw the lid on tight and leave for the four weeks. With this method you may need to scrape of a small bit of mold when you open the lid in 4 weeks. Do this slowly and carfeully before straining.
When the cider is ready, shake well and then strain the roots/veggies using a cheesecloth or fine mesh sieve. Add honey to taste and store in the fridge.
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