Immune Boosting Fire Cider

• 1/2 cup fresh grated ginger root
• 1/2 cup fresh grated horseradish root (be warned, fresh grated horseradish is pungent and sinus-opening).
• 8-10 garlic cloves, crushed or chopped
• 1 medium onion, chopped
• 2 jalapeno or 1 habanero quartered
• 1 orange, quartered and thinly sliced crosswise
• Zest and juice from 1 organic lemon
• 1/4 cup peeled and diced turmeric (or 1 Tbsp. turmeric powder)
• 2 Tbsp. chopped rosemary (or 2 tsp. dried)
• 2 Tbsp. chopped thyme (or 2 tsp. dried)
• 1 tsp. black peppercorns
• 1/4 tsp. cayenne powder
• 2 to 3 cups raw unfiltered apple cider vinegar
• 1/4 cup raw honey, or more to taste

1. Place all of the vegetables, fruits, herbs, and spices in a clean 1-quart jar.
2. Add your apple cider vinegar up to the top of the jar (all your ingredients should be completely covered).
3. Cap the jar. If using a metal lid, be sure to place a piece of parchment between the jar and lid. You will want to change this out about once a week.
4. Shake well!
5. Let the jar sit for 3 to 6 weeks, ideally giving it a daily shake.
6. Strain the vinegar into a clean jar, and add honey to taste. (Stare with 1/4 cup and whisk the honey in well. If it is not sweet enough, continue to add and whisk 1 Tbsp. at a time until desired sweetness is reached.
7. Refrigerate and use within a year.

Fire Cider can be taken straight by the spoonful (this is especially useful when you feel a cold coming on!), diluted with water or in fresh fruit or vegetable juice, drizzled on salads or used as a healthful marinade. It is delicious and warming added to a cup of herbal tea with lemon and additional honey, and fire cider can be very refreshing when added to seltzer with a splash of fresh citrus and a sprig of rosemary. You can even save the fire cider pulp and mix it in with lots of seasonal veggies for an immune boosting stir fry. Enjoy!