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!
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 
  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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