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Food Revolution’s Fire Cider

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< 1 min read
Summary

Patience is the name of the game when making Fire Cider. It’s very much worth the wait! Double or triple this recipe, making a large batch in September in preparation for cold and flu season in the fall and winter. Apples are wonderful, but an ounce or two of fire cider a day might also keep the doctor away! Practice gratitude at the end of the four-week wait “brewing” period by thanking yourself for your patience!

Yields2 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

 2 cups organic apple cider vinegar
 2 tbsp ginger (minced)
 2 tbsp garlic (minced)
 ¼ cup red onion (chopped)
 2 tbsp habanero pepper (chopped)
 1 tbsp turmeric root (fresh, minced)
 1 tsp horseradish (jarred, with vinegar and salt only)
 ¼ cup organic lemon zest
 1 tsp mustard seed
 1 tsp fennel seed
 1 tbsp fresh rosemary
 1 tbsp whole peppercorns

Directions

1

Add all of the ingredients except the apple cider vinegar to a 16-ounce mason jar.

2

Pour the apple cider vinegar over the ingredients until all of the ingredients are completely submerged.

3

Lay a piece of parchment paper over the rim of the jar. Screw the lid tightly in place. Shake well.

4

Let the mixture sit in a dark, cool place for four weeks, shaking once daily.

5

After 4 weeks, pour the contents into a muslin or cheesecloth-lined colander positioned over a stable pot. Let it drain for 30 minutes, then gather the corners of the cloth, twisting and squeezing until all of the liquid is released. When it's fully strained, add a touch of pure maple syrup or date nectar if desired and pour into a sterilized canning jar. Store in a cool, dark place for up to a year, shaking well before using.

Chef's Notes

Substitutions
Use one teaspoon of turmeric powder or ginger powder in place of fresh.

Use one teaspoon of dried rosemary in place of fresh.

If you don’t have habanero pepper you can use jalapeno or a teaspoon of red pepper flakes. If you don’t want the spice, simply skip the pepper.

Use white or yellow onion in place of the red.

Use ½ teaspoon of freshly grated horseradish root in place of bottled.

Recipe from WHOLE Life Club (WLC).

Ingredients

 2 cups organic apple cider vinegar
 2 tbsp ginger (minced)
 2 tbsp garlic (minced)
 ¼ cup red onion (chopped)
 2 tbsp habanero pepper (chopped)
 1 tbsp turmeric root (fresh, minced)
 1 tsp horseradish (jarred, with vinegar and salt only)
 ¼ cup organic lemon zest
 1 tsp mustard seed
 1 tsp fennel seed
 1 tbsp fresh rosemary
 1 tbsp whole peppercorns

Directions

1

Add all of the ingredients except the apple cider vinegar to a 16-ounce mason jar.

2

Pour the apple cider vinegar over the ingredients until all of the ingredients are completely submerged.

3

Lay a piece of parchment paper over the rim of the jar. Screw the lid tightly in place. Shake well.

4

Let the mixture sit in a dark, cool place for four weeks, shaking once daily.

5

After 4 weeks, pour the contents into a muslin or cheesecloth-lined colander positioned over a stable pot. Let it drain for 30 minutes, then gather the corners of the cloth, twisting and squeezing until all of the liquid is released. When it's fully strained, add a touch of pure maple syrup or date nectar if desired and pour into a sterilized canning jar. Store in a cool, dark place for up to a year, shaking well before using.

Food Revolution’s Fire Cider