FIRE CIDER

Processing: Infuse (room temperature) 4 weeks
Storage: Refrigerator 
Yield: 4 cups per batch
      
Get prepared for the cold and flu season with fire cider! Vinegar is infused to boost your immune system by using ingredients that stimulate digestion with it's spicy flavour. Experiment with your favourite herbs and spices!
   
Ingredients:
1/2 cup grated ginger
1/2 cup radish (or horseradish), finely julienned
1 cup finely diced white or red onion
1/2 head of garlic, peeled and sliced
2 jalapenos, sliced
1 lemon
2 sprigs fresh thyme
1 tablespoon ground turmeric
1/4 teaspoon cayenne pepper
1 1/2 – 2 cups raw apple cider vinegar
1/4 cup raw honey 
   
Method:
  1. Prepare and measure each ingredient, adding into a 4-cup capacity jar (that has a plastic lid). Use the zest and juice from the lemon.
  2. Put lid onto jar, shake to combine and store in the pantry for 4 weeks.
  3. Strain (and squeeze) to collect fire cider, add honey (to taste) and place into a bottle and refrigerate. The vegetables can be topped up with more apple cider vinegar and infused for a second and third batch.
  4. Add the strained vegetables to a stir-fry or make into spring rolls 
  5. Serve raw – in a glass, mixed with water or juice, or put onto a stir-fry, vegetables or a salad. Dosage: approximately 1 tablespoon each day (3 tablespoons if you think you are getting a cold).
   
     
     

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Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.