The easy to make DIY antibiotic. Perfect for warding off coughs, colds, and flu symptoms. Skip the flu shot and give your body the natural immune supporting boost it needs with Fire-Cider.
- 1 onion
- 12 garlic
- 5- inch horseradish root
- 5- inch ginger root
- 1 lemon
- 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
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Cut or quarter the lemon, roughly chop the onion and peppers, peel garlic. Peel and shred horseradish and ginger root.
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Combine all ingredients in the 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.
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Cover your jars and set them out of direct sunlight for a month to 6 weeks, remembering to shake daily.
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After the 4-6 weeks, your fire cider is ready to strain, sweeten and bottle.
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line a strainer with cheesecloth.
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Transfer your fire cider to your cheesecloth-lined strainer, over a big pot. Your garlic will likely turn a green-blue color. This 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.
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Stir desired amount of honey into your strained fire cider. Adding a little extra honey to the kid-friendly version is a good idea.
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Bottle your fire cider and store in a cool dry place