Support the immune system, calm inflammation and improve circulation with this fiery infused vinegar.
Servings: 16 ounces
- 1 cups raw apple cider vinegar
- 1/3 cup raw honey
- 1 orange with peel
- 1 lemon with peel
- 1/2 cup horseradish
- 1/2 head garlic
- 1 jalapeno
- 1/4 cup ginger
- 4 springs rosemary
- 1 quart jar with lid
Wash and chop all the fruits and vegetables
Add all the ingredients except the vinegar to your mason jar and pack down lightly so that the jar is about 3/4 full. Use a stone fermentation weight to hold the veggies down, or place heavy roots at the top so that they will weigh down the herbs and jalapenos, which tend to float.
Pour apple cider vinegar into the jar so that it covers everything and your vegetables stay submerged (to prevent them from spoiling).
If you’re using a metal lid, line it with wax paper so that the vinegar doesn’t corrode it, then put the lid on. Place in a dark, room temperature cabinet for 2-4 weeks (the longer the better). Gently shake the jar every few days to circulate the ACV.
When the cider is ready, strain using a mesh sieve. Store in the fridge.
To make a fire cider mocktail, combine 1 ounce fire cider with 8 ounces seltzer water. Add a squeeze of fresh lemon juice, a sprig of rosemary and raw honey to taste.