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Zesty Fire Cider Immune Tonic with Fresh Ginger

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This Zesty Fire Cider Immune Tonic with Fresh Ginger is a traditional folk remedy made with simple, whole-food ingredients like apple cider vinegar, ginger, turmeric, horseradish, and garlic. It’s an easy, no-cook recipe that supports immune health and can be customized to your preferred level of heat.

Ingredients

Scale
  • 4 cups (960 ml) raw apple cider vinegar, preferably with the mother
  • 1/2 cup fresh ginger root, thinly sliced (no need to peel, just scrub clean)
  • 1/4 cup fresh turmeric root, thinly sliced (or 1 tablespoon dried turmeric powder)
  • 1/4 cup horseradish root, peeled and chopped (or 3 tablespoons prepared horseradish)
  • 10 to 12 garlic cloves, smashed
  • 1 medium yellow onion, roughly chopped
  • 1 small fresh jalapeño or serrano pepper, sliced (seeds included for extra heat)
  • 1 teaspoon cayenne pepper (or 1 whole dried cayenne pepper)
  • 1 fresh rosemary sprig (about 4 inches long)
  • 3 to 4 fresh thyme sprigs
  • 1 teaspoon whole black peppercorns
  • 2 to 3 tablespoons raw honey (optional, for sweetness)

Instructions

  1. Wash all produce thoroughly. Scrub the ginger and turmeric with a vegetable brush (no need to peel). Slice the ginger and turmeric into thin rounds (about 1/8 inch thick). Peel and chop the horseradish into small chunks. Smash the garlic cloves with the flat side of a knife. Roughly chop the onion. Slice the jalapeño into rings, seeds and all if you want more heat.
  2. Layer the ingredients in a clean 1-quart (32-ounce) wide-mouth glass jar. Start with the ginger and turmeric slices, then add the horseradish, garlic, onion, and jalapeño. Tuck in the rosemary and thyme sprigs. Add the whole black peppercorns and cayenne pepper. Pack everything in fairly tightly, filling the jar about three-quarters full.
  3. Pour the raw apple cider vinegar over the ingredients until they are completely submerged, leaving about 1/2 inch of headspace at the top. Use a wooden spoon or chopstick to gently press down the ingredients and release any trapped air bubbles.
  4. Wipe the rim of the jar clean, screw the lid on tightly, and give the jar a good shake. Label it with the date. Store in a cool, dark place (like a kitchen cabinet). Shake the jar every day for the first week, then every few days after that.
  5. After 2 weeks, start tasting the cider using a clean spoon. It should be pungent, spicy, and tangy. For a stronger flavor, let it steep for up to 4 weeks.
  6. Once the cider reaches your desired strength, strain it through a fine-mesh strainer lined with cheesecloth into a large bowl or measuring cup. Press on the solids to extract as much liquid as possible. Discard the solids (or compost them). If using honey, stir it into the strained cider while it is at room temperature. Taste and adjust sweetness as needed.
  7. Use a funnel to transfer the finished fire cider into dark glass bottles or smaller jars. Seal tightly and store in the refrigerator. It will keep for up to 6 months.

Notes

Shake the jar daily during the first week to prevent mold. Use a wide-mouth jar for easier layering. Label the jar with the date. Fresh horseradish fumes can be strong; chop near an open window. Start with less cayenne; you can always add more heat later. The strained solids can be chopped and used in stir-fries, soups, or salad dressings. For a milder version, reduce horseradish to 2 tablespoons, skip the jalapeño, and use only 1/2 teaspoon cayenne. For an extra-hot version, double the horseradish, add 2 habanero peppers, and increase cayenne to 1 tablespoon. For an herbal version, add 2 tablespoons dried echinacea root, 1 tablespoon dried elderberries, and a few slices of dried astragalus root. For a citrus twist, add the zest and juice of 1 lemon and 1 orange.

Nutrition

Keywords: fire cider, immune tonic, ginger, turmeric, apple cider vinegar, homemade remedy, wellness shot, anti-inflammatory, natural remedy

Find it online: https://forkifyfun.com/zesty-fire-cider-immune-tonic-with-fresh-ginger/