Let’s make Fire Cider

Ingredients

• 2 roots Horseradish Root (peeled and finely chopped)
• 2 inches Fresh Ginger Root (peeled and minced)
• 3 peppers Jalapeño Pepper (sliced with seeds for extra heat)
• 2 cloves Garlic Clove (peeled and minced (elephant garlic works too))
• 1 onion Yellow Onion (peeled and coarsely chopped)
• 8 cups Organic Apple Cider Vinegar with Mother (raw, unfiltered, contains the mother for fermentation)
• 1 cup Raw Honey (added after fermentation for sweetness and additional antimicrobial properties)
• 0.5 cup Freeze‑Dried Cranberries (adds vitamin C and urinary‑tract benefits)
• 1 orange Orange (peeled and segmented; provides citrus flavor and vitamin C)
• 1 orange Blood Orange (optional, same use as regular orange)
• 1 lemon Meyer Lemon (zested and juiced)
• 1 lime Lime (zested and juiced)
• 4 tablespoons Dried Turmeric Powder (1 tbsp per half‑gallon jar)
• 8 tablespoons Dried Rosemary (crushed; 2 tbsp per jar)

Instructions

1. Wash and Prepare Produce

   Rinse all fresh produce (horseradish, ginger, jalapeños, garlic, onion, oranges, lemons, limes) under cold water and pat dry.

   Time: PT5M

2. Peel and Chop Ingredients

   Peel the horseradish roots and ginger. Finely chop horseradish, mince ginger, slice jalapeños (including seeds), mince garlic, and coarsely chop the onion. Segment the orange and blood orange, zest and juice the lemons and limes.

   Time: PT20M

3. Distribute Fresh Ingredients into Jars

   Divide the chopped horseradish, ginger, jalapeños, garlic, onion, citrus segments, and cranberries evenly among four half‑gallon mason jars.

   Time: PT10M

4. Add Dried Herbs and Spices

   Add 1 tablespoon of dried turmeric and 2 tablespoons of dried rosemary to each jar. Sprinkle the freeze‑dried cranberries if not already added.

   Time: PT5M

5. Pour Apple Cider Vinegar

   Using a funnel, pour organic apple cider vinegar with the mother over the ingredients in each jar until the headspace is about 1 inch.

   Time: PT5M

6. Seal Jars with Parchment Paper

   Place a sheet of parchment paper over the jar opening, then screw the metal lid on tightly. This makes later lid removal easier after fermentation.

   Time: PT3M

7. Ferment

   Store the sealed jars in a cool, dark place (e.g., pantry or cabinet) for 4 weeks. Shake each jar gently once daily to redistribute ingredients.

   Time: PT0M

8. Strain the Cider

   After 4 weeks, open each jar, pour the liquid through a fine mesh strainer into a large bowl, pressing solids to extract as much liquid as possible.

   Time: PT10M

9. Add Honey

   Stir in 1 cup of raw honey into the strained liquid until fully dissolved.

   Time: PT5M

10. Bottle the Finished Fire Cider

    Using the funnel, transfer the finished fire cider into amber glass bottles, seal tightly, label with date, and store in the refrigerator.

    Time: PT5M

Nutrition Facts

Calories

65

Protein

0 g

Carbohydrates

17 g

Fat

0 g

Fiber

0 g