Aromatic Fire Cider Recipe

I opened my first batch just about a week ago! I shared it with many friends at a gathering I hosted and it was a hit, the first batch is almost gone. I strategically served shots of spicy fire cider before serving a shot of the more smooth and soothing beet kvass.

The first batch of fire cider wasn't terrible, but it was certainly more bitter than I had expected. I attribute this to the large amount of very fresh horse radish root I used. The strained horseradish, ginger, turmeric mix however, after fermentation is absolutely delicious and I look forward to adding it to wraps and as a fermented condiment.

I did a few things differently with the most recent batch of fire tonic I made.

1. didn't use a food processor for shredding the ginger, turmeric and horseradish root- instead I chopped them all roughly

2. added 2 oranges and their juice

3. uses (2) habaneros instead of (1) jalapeno

4. added two cinnamon sticks

5. used a little less of all of the ingredients so it filled half the jar instead of almost the entire 1/2 gallon jar

6. haven't decided yet but think I will let this batch sit for only 2 weeks instead of 4 - simply because I will be going on vacation and will not be home to open it at 4 weeks.

Looking forward to this batch being a bit more aromatic, not as bitter but still providing a sufficient kick and immune boost.

Ingredients

2 habanero peppers (15g)

1 bulb of garlic (32g)

couple knobs of fresh turmeric root (37g)

1 large fresh horseradish root (105g)

1 large root of fresh ginger (100g)

1 onion

2 sticks cinnamon

1 lemon, zest and juice

2 oranges, zest and juice

1 16 oz bottle raw apple cider vinegar

Equipment

1/2 gallon (64oz) ball glass jar

plastic lid for jar or metal lid

plastic wrap if using metal lid due to corrosive nature of apple cider

knife

cutting board

Directions

1. roughly chop ginger, turmeric and horseradish root and add to jar

2. skin and chop both the onion and garlic, add to jar (don't forget to save the skins in your freezer for broth later)

3. chop habaneros and add to jar

4. zest the oranges and lemon, add zest to jar

5. juice oranges and lemon and add juice to jar

6. place cinnamon stick in jar

7. poor all 16oz of the apple cider vinegar over the contents of the jar

8. cover with lid, label to open 2-4 weeks from preparation date and store in a warm dark place until its time to open

When you are ready to open your tonic:

1. Strain the liquid, composting the solids or using them in stir fry etc.

2. Add honey to taste.

3. Store in amber or dark colored jars with plastic lids if possible.

4. Label bottles and store at room temperature or in the refrigerator.

This tonic will store well at room temperature for a few months and up to a year in the refrigerator.

Suggested ways to use your tonic:

• 1-2 Tablespoon taken as a preventative against colds during the winter months.

• 1-2 Tablespoons taken every couple hours when you have a cold.

• As a Tea, mix with juice (especially good for children), take 1oz straight as a wellness shot, mix into dressings and vinaigrette, add to marinades.

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