Fire Cider
makes about 2 cups
recipe slightly adapted from Fire Cider!
- 1/2 cup diced fresh ginger
- 2 heaping tablespoons turmeric powder
- 1/2 cup chopped onion
- 1/4 cup minced garlic
- 2 jalapeno peppers, chopped
- zest and juice of 2 lemons
- 5 sprigs fresh thyme
- 1 teaspoon black peppercorns
- raw apple cider, to fill the jar
- raw honey, to taste
Add all ingredients except for vinegar and honey to a quart mason jar. Pour a generous amount of vinegar over everything. If using a metal lid, cover jar with a piece of waxed paper before screwing lid on to prevent corrosion or use a 32 oz. deli container. Place on top of the fridge for at least 2 weeks. Shake mixture at least once a day.
When the cider is ready, shake well and strain the mixture with a fine-mesh sieve. Add honey to taste and store in the fridge. The mixture should last for quite a long time in the fridge. I’d keep no longer than 5 months.