Fire Cider · the skool CLASSIFIEDS

🔥

Fire Cider

A potent, onion-free version of the classic immune and circulatory folk vinegar. Horseradish and garlic carry the fire in onion's place.

1serving

Ingredients

Steps

Load the jar: Combine 0.5 cups horseradish root, grated, 0.5 cups fresh ginger root, grated, 10 garlic cloves, smashed, 2 hot peppers (cayenne or jalapeño), chopped, seeds in, 2 tablespoons turmeric root, grated, 1 lemon, chopped with peel, and 1 teaspoons black peppercorns, cracked in a clean quart jar. Pack them down, you want density here, not air pockets.

Cover with vinegar: Pour 3 cups raw apple cider vinegar, to cover over the mix until everything is fully submerged, at least an inch above the solids. If it's not fully covered, top off with more vinegar. Exposed bits will spoil.

Seal and infuse: Seal with a non-metal lid ~ vinegar corrodes metal, so use plastic, a canning lid with wax paper underneath, or parchment between jar and metal ring. Store in a dark cabinet at room temperature.

Shake it daily: Give the jar a shake every day or two. This is what keeps the extraction moving and prevents anything from sitting exposed above the vinegar line.

Strain: After 4 to 6 weeks, strain through cheesecloth or a fine mesh strainer, pressing the solids to get everything out. Compost the spent roots, they've given what they had.

Sweeten and bottle: Stir in 0.3 cups raw honey, to taste to taste, starting with less and adding more, fire cider should still bite. Bottle in glass, store in the refrigerator or a cool dark place.

Notes:

Potency dial: for more heat, double the peppers or add a small piece of habanero.

For more bite without more heat, increase the horseradish rather than the garlic. Horseradish is where the sinus-clearing punch actually comes from.

Take by the tablespoon, or splash into a shot glass with a little water if the straight vinegar is too much.

Traditionally taken at the first sign of a cold or as a daily circulatory tonic.

5 comments

Fire Cider