Here is another item on my To Do list today! The nice thing about Fire Cider is you can change it and add things that you feel drawn to do so. This is really good to have on hand as we go into the winter months. It takes a month…from full moon to full moon to make so you may want to get it started now. Here is my recipe:
½ C fresh grated organic ginger root
1/2 C fresh grated organic horseradish root
1 medium organic onion, chopped
10 cloves of organic garlic, crushed or chopped
2 organic jalapeno peppers, chopped (if desired)
Zest and juice from 1 organic lemon
Several sprigs of fresh organic rosemary or 2 T of dried rosemary leaves
1/4 t organic cayenne powder
Organic apple cider vinegar
Raw local honey to taste
Prepare all of your roots, fruits, and herbs and place them in a quart sized jar. If you’ve never grated fresh horseradish, be prepared for a powerful sinus opening experience! Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well! Store in a dark, cool place for one month and remember to shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining. Add 1/4 cup of honey and stir until incorporated. Taste your cider and add another 1/4 cup until you reach the desired sweetness.
Herbal Ingredient Variations
These organic herbs and spices would make a wonderful addition to your Fire Cider creations.
Horseradish Root Powder
Beet Root Powder
Bird’s Eye Chili Powder
Whole Chili Peppers
Orange, grapefruit, lime peels or juice
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