Cold and flu season…. Those very words are dreadful right? I mean who enjoys days of laying-around with a runny nose, and a sore throat with a box of kleenex’s never more than arms reach way? Or better yet when your kids feel that way? Nope. No one. Ever. Cold weather may take its toll at times and be a catalyst for spreading illness, but it doesn’t have to be. Why not take those garden fresh veggies and turn them in to a natural, super-powered healing elixir? A natural, home-made, antibiotic of sorts. Fire cider, curing the common cold faster, the way our ancestors did, without pharmaceutical antibiotics that destroy gut health.
Fire cider is nothing new. In fact it was a very common homemade household item in generations past. The reason it was so common is because it is so easy to make. With a few home-grown veggies, apple cider vinegar and a little honey and voila, you have a very potent, illness curing drink. So if it is so healthy and effective why did people quit making it? The rise of prescription antibiotics made things like fire cider nearly extinct. However we now know that pharmaceutical antibiotics destroy our microbiome which is literally the key to all aspects of our health, happiness and immune system.
Making Fire Cider
To make fire cider you only need a few garden fresh, or store-bought veggies, (for the most benefit, just make sure they are organic). You will also need a large glass jar like a half-gallon or two quart jars, apple cider vinegar, and honey.
I made two batches here a half-gallon of the full recipe and two quarts of the more child-friendly less hot version.
for the recipe
5 inch horseradish root
5 inch ginger root
4-5 hot peppers (jalapeno, habanero, serrano, black Hungarian pepper or similar, for child friendly leave peppers out)
1-2 Tbsp ground turmeric
*optional* handful of echinacea (a variety of roots leaves and flowers works best)
1/4 to 1/2 C. honey
Cut or quarter the lemon, roughly chop the onion and peppers, peel garlic. Peel and shred horseradish and ginger root. Combine all ingredients in half-gallon jar or evenly split between two quart jars. Add your ground turmeric on top. Fill the jar(s) with organic raw apple cider vinegar.
Cover your jars and set them out of direct sunlight for a month to 6 weeks, remembering to shake daily.
After the 4-6 weeks your fire cider is ready to strain, sweeten and bottle.
line a strainer with cheesecloth.
Transfer your fire cider to your cheesecloth lined strainer, over a big pot. Just a little forewarning, your garlic will likely turn a green-blue color. No need to panic, that is a normal chemical process the garlic goes through when its submerged in apple cider vinegar. Give the mixture several minutes to fully drain out, squeeze out any extra out of cheesecloth if needed. Stir desired amount of honey into your strained fire cider. I always like to add a little more honey to the kid friendly version.
Your fire cider is ready to bottle (in a glass bottle or jar of course) and store in a cool, dark place.
No body likes to feel under the weather, but no matter how hard we try, we will always come in contact with germs. We have a few choices go to the doctor, spend way to much and come home with an antibiotic. Or we can take a healthy, age-old remedy, protect our gut health and use our immune system the way it was intended to be used. Fire cider is nothing new, but it works. This amazing mixture of fruit, veggies and herbs can cure just about everything, except death. So the next time old-man-winter comes knocking on your door, answer the door with fire cider in hand, and you will have no problems♡♡♡
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