Keep away those back to school/work/life bugs with a homemade fire cider
Most herbalists will have their own version of this immune booster, here’s mine with a little added extra to super charge that immune system.Ingredients:
- ½ cup grated or chopped fresh horseradish root
- ½ cup or more fresh chopped onions
- ¼ cup or more chopped garlic
- ¼ cup or more grated or chopped ginger
- Chopped fresh or dried cayenne pepper ‘to taste’ (whole or powdered). To Taste means it should be hot, but not so hot you can’t tolerate it. Better to make it a little milder than too hot; you can always add more pepper later if necessary.
- Optional ingredients: Turmeric, Echinacea, cinnamon
I have used some chaga and reishi powdered mushrooms (1 tablespoon of each) in my mix to give an extra immune boost.
- Place herbs in a large jar and cover with enough raw unpasteurized apple cider vinegar (preferably with the mother) to cover the herbs by at least three to four inches. Cover tightly with a tight-fitting lid.
- Place jar in a warm place and leave for two to four weeks, shaking every day to help the maceration process.
- You can start taking it whilst it is macerating if you need to
- Strain out the herbs and reserve the liquid.
- Add honey ‘to taste’ (optional). Warm the honey first so it mixes in well.
- Rebottle and enjoy!
Fire Cider will keep for several months unrefrigerated if stored in a cool place but it’s better to store in the refrigerator if you’ve room.
A small shot glass daily serves as an excellent tonic or take teaspoons if you feel a cold coming on.
Take it more frequently if necessary, to help your immune system do battle.