Fire Cider for those pesky winter colds

A friend first gave me a bit of this when I had a nasty cold/flu. I couldn't believe how well it worked!!! You can use this as a preemptive measure a tablespoon a day in the winter months, or to ease a cold from the onset. It takes a while to "cure" so make some up now so you have it for later! Fire Cider Recipe This recipe is adapted from Rosemary Gladstar’s book, Herbal Recipes For Vibrant Health. INGREDIENTS ½ cup peeled and shredded/diced ginger root ½ cup peeled and shredded/diced horseradish root ½ cup peeled and diced turmeric OR 1/4 cup additional ginger and 1/4 cup additional horseradish ½ cup white onion, chopped ¼ cup minced or crushed garlic cloves 2 organic jalapeno peppers, chopped Zest and juice from 2 organic lemons Raw apple cider vinegar Raw, organic honey to taste OPTIONAL ADDITIONS Several sprigs of fresh rosemary or thyme (optional) ½ teaspoon black peppercorns EQUIPMENT Quart-sized jar Wax paper INSTRUCTIONS Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a quart-sized 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 that they will weigh down the herbs and jalapenos (which float). Pour a generous amount apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little 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. I has a strong taste, not the best, but you can add enough honey if need be, or in my case I just got used to it. :)