Why I am making FIRE CIDER this autumn

I believe natural health should be cheap and accessible. At present many people are struggling financially with the rising cost of living. There is one thing that is consistent when bringing up kids. They WILL get sick with colds!! I am a big believer in being prepared and try to always have medicine ready to fight off a cold!

Fire Cider is a traditional home-made remedy tonic that may help prevent and treat a sore throat, and upper respiratory illness. Fire Cider contains a base of lemon, ginger, onion, garlic along with other various herbs, spices and manuka honey, all soaked in apple cider vinegar. Soaking time is a minimum of two weeks. After soaking, the liquid is strained and taken daily as a preventative or taken on ‘as needed’ basis when there are colds around. The combined ingredients in Fire Cider are anti-microbial, but also high in nutrients such as vitamin C and high in antioxidants. Adding Thyme and Oregano makes this mix have additional antimicrobial effects. If you are planning on using this for kids, I strongly suggest you either remove the seeds from the chilli.

The bonus is you probably have many of the ingredients already in your fridge and pantry.

Ingredients

100g (1/2 cup) peeled and grated fresh ginger

44g (1/2 cup) grated fresh horseradish (optional, but recommended for sinusitis issues)

1 red onion, sliced

10 garlic cloves shopped

2 jalapeno chillies, chopped (deseeded if you like them this way)

2 lemons, finely sliced

1 orange, finely sliced

6 rosemary sprigs

1 tablespoon turmeric powder or 2 tablespoons of grated fresh turmeric

1 tsp cayenne pepper (optional)

4 cups (1 litre) unfiltered apple cider vinegar

Optional additions: handful of fresh oregano and thyme

(After 2-6 weeks of soaking) add honey, to taste (I suggest at least a tablespoon of Manuka honey, more if you have children taking this tonic). See method below.

Makes 3 cups (750ml)

Method

1. Find a jar with a wide mouth, and layer in all the prepared ingredients, except the apple cider vinegar and honey. Pour the apple cider vinegar over the layered ingredients until it reaches the top of the jar.
2. Press it all down with a piece of baking paper so the ingredients are all under the liquid and won’t touch the lid. Leave the baking paper in the jar.
3. Store the jar in a cool, dark place, turning and tipping it daily, for two to six weeks. Once you are ready to use it, strain the liquid into a clear jar (you can use the left-over solids as the base for curry, after removing the citrus slices) Pour the honey into it until you are happy with the sweetness.
4. Store the tonic in a sealed container in the fridge or in a cold, dark place for up to six months.
5. Take 1-2 tablespoons of the tonic every day, either straight or diluted with warm water or juice. This can also be used in replacement of your normal vinegar in salad dressings.