fire cider

i've been making elderberry syrup for a few years now, but when i heard about this new trend of fire cider i was intrigued.  it seems to be gaining popularity and it very easy to make.  my girlfriend just recently made a batch and i got to try it and thought it was really good, so i was inspired to make my own this cold and wet weekend.  

i like it because it requires no cooking and all the ingredients are easy and inexpensive to source.  however, you do have to plan accordingly because it takes 4 weeks to ferment and fully infuse.  here is the recipe i used, but i quadrupled it so i can give some as holiday gifts.  

ingredients:

1/2 cup fresh horseradish root (grated or diced)

1 medium onion chopped

1/2 cup fresh ginger root grated

1/4 cup fresh garlic smashed

2 jalapeno peppers sliced

1 lemon (zest and juice)

2 T dried or fresh rosemary

you place all of your ingredients in a large glass container and cover completely with raw apple cider vinegar.  shake daily for 4 weeks and then strain and pour into bottles. 

jarad had a friend who recently gave him a bunch of fresh peppers and garlic, so i used those and rosemary from my garden.  

a couple of tips:

**if your glass container has a metal top, make sure to put parchment paper underneath the lid

**i bought my ACV in individual bottles, this way when i go to bottle my finished product, i can reuse the bottles.  just soak the bottles in warm soapy water and the labels will come right off.

here is the start of my project and i can't wait to see how it turns out at the beginning of december.  this can be taken daily for immune support or the onset of a cold or flu.  some people will take it plain or add to warm water.  you can also use it on salads with oil or add to veggies, stir fry or fried rice.  from my reading it sounds like it does not need to be refrigerated and can last up to a year.