7 Homemade Remedies to Make NOW for Cold + Flu Season

Ingredients

• 1.5 cup Horseradish Root (fresh, peeled and grated)
• 1 cup Ginger Root (fresh, grated)
• 3 fingers Turmeric Root (fresh, grated)
• 3 large Jalapeno Peppers (sliced)
• 0.5 medium Purple Onion (sliced)
• 2 heads Garlic Cloves (peeled)
• 1 whole Lemon (sliced and juiced)
• 0.5 gallon Apple Cider Vinegar (raw, unfiltered)
• 4 cup Frozen Elderberries (unsweetened, frozen)
• 4 cup Water (filtered)
• 2 tablespoon Fresh Ginger (grated)
• 2 sticks Cinnamon Sticks (whole)
• 0.6 teaspoon Whole Cloves (about 5‑7 cloves)
• 1 quart Raw Honey (local, raw)
• 2 cup Garlic Cloves (Fermented Honey) (peeled, fills a quart jar)
• enough to fill quart Raw Local Honey (Fermented Honey) (covers garlic, no air bubbles)
• 1 large Beets (cut into 1‑inch cubes)
• 2.5 tablespoon Salt (for 1 quart brine)
• 3 tablespoon Dried Elderberries (dry)
• 1 tablespoon Dried Echinacea Root (dry)
• 0.5 teaspoon Dried Ginger Root (dry)
• enough to fill jars Vodka (80‑100 proof) (covers herbs completely)
• enough to fill half jar Fresh Oregano (stems left on)
• 0.5 head Garlic Cloves (Oregano Tincture) (peeled)

Instructions

1. Prepare Fire Cider Ingredients

   Finely grate 1½ cups horseradish root, 1 cup ginger, and three fingers of turmeric. Slice 3 jalapenos, half a purple onion, and peel two heads of garlic. Slice one lemon and set aside for later.

   Time: PT15M

2. Assemble Fire Cider

   Pack all prepared ingredients tightly into a half‑gallon glass jar. Place the sliced lemon on top to hold ingredients down, then pour raw apple cider vinegar until the jar is full. Add a glass weight and a piece of parchment paper under the lid to prevent rust.

   Time: PT5M

3. Ferment Fire Cider

   Store the jar at room temperature, shaking gently once a day for 4–6 weeks. Label with the start date.

   Time: PT0M

4. Start Elderberry Syrup Base

   Combine 4 cups frozen elderberries, 4 cups filtered water, 2 Tbsp grated fresh ginger, 2 cinnamon sticks, and ½‑¾ tsp whole cloves in a saucepan.

   Time: PT5M

5. Simmer Elderberry Syrup

   Bring the mixture to a gentle boil, then reduce to a low simmer for 30–40 minutes, partially covered.

   Time: PT35M

   Temperature: 95°C

6. Steep

   Turn off the heat and let the pot sit, covered, for an additional 20 minutes to steep the spices.

   Time: PT20M

7. Strain and Cool

   Strain the liquid through a fine mesh strainer into a clean container, discarding solids. Allow the syrup to cool to room temperature.

   Time: PT10M

8. Add Honey

   Stir in 1 quart raw honey (or equal volume of honey) until fully dissolved.

   Time: PT5M

9. Bottle Elderberry Syrup

   Divide the syrup between two quart jars, seal loosely, label, and store in the refrigerator. Shake before each use.

   Time: PT5M

10. Prepare Fermented Garlic‑Honey

    Place peeled garlic cloves into a quart jar, then pour raw honey over them, ensuring no air bubbles remain.

    Time: PT5M

11. Ferment Garlic‑Honey

    Seal the jar loosely (or use a fermentation lid) and store at room temperature. Stir daily for the first week until bubbles appear, then move to the refrigerator for indefinite storage.

    Time: PT0M

12. Make Beet Kvass

    Cube one large beet and place in a quart jar. Dissolve 2½ Tbsp salt in 1 quart filtered water, pour over beets until fully covered. Add a fermentation weight and a piece of parchment under the lid, then seal loosely.

    Time: PT10M

13. Ferment Kvass

    Leave the kvass at room temperature for about 1 week, burping the jar once daily for the first 3 days. After fermentation, refrigerate and enjoy.

    Time: PT0M

14. Create Elderberry‑Echinacea‑Ginger Tincture

    Add 3 Tbsp dried elderberries, 1 Tbsp dried echinacea root, and ½ tsp dried ginger to a glass jar (about one‑third full). Fill the remainder with vodka, seal loosely, and shake daily.

    Time: PT5M

15. Create Oregano‑Garlic Tincture

    Place fresh oregano (enough to fill half the jar) and half a head of peeled garlic into another jar. Fill with vodka, seal loosely, and shake daily.

    Time: PT5M

16. Finish Tinctures

    After 4–6 weeks, strain each tincture through a fine mesh strainer, bottle, and store in the refrigerator. Use as directed for daily immune support or during illness.

    Time: PT0M

Nutrition Facts

Calories

15

Protein

0 g

Carbohydrates

3 g

Fat

0 g

Fiber

0 g