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!!!

By | 2016-03-02T14:40:45-06:00 January 26th, 2016|Recipes|