Our fire cider is ready to drink!!! We strained it yesterday into a mason jar, and it’s delicious!
1/2 cup peeled and diced ginger root
1/2 cup peeled and diced horseradish root
1/2 cup peeled and diced turmeric
1/2 cup white onion, chopped
1/4 minced garlic cloves
2 organic jalapeño peppers, chopped
Zest and juice from 2 organic lemons
Raw apple cider vinegar
Raw, organic honey, to taste
Add the ginger, horseradish, turmeric, onion, garlic, jalapeño, and lemon juice/zest to a quart size jar. Pack them down lightly so that the jar is about 3/4 full. Use a fermenting weight to hold down the veggies / roots, or place heavy roots at the top so they will weigh down the herbs and jalapeños (which float). Pour a generous amount of apple cider over the roots / veggies. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand, so top it off well.
If you’re using a metal lid, line it with wax paper so that the vinegar doesn’t corrode it, then put the lid on. Place in a dark, room temperature cabinet for 2-4 weeks (a month is best).
When the cider is ready, shake well and then strain the roots / veggies using a cheesecloth or fine mesh sieve. Add honey to taste and store in the fridge.
Thanks to the Boise Co-Op for the recipe!!!