Fire Cider is a vinegar based concoction full of immune and circulation boosting roots. The main ingredients are fresh horseradish and ginger roots, onion, garlic cloves and apple cider vinegar. Honey can be used to sweeten it, and I have seen variations using citrus to temper the flavor.
This will be my first time trying it, so I have no idea what the flavor will be like, but it seems appropriate as I am currently fascinated by vinegar and herbal preparations which make use of it. And besides, I like all of the above ingredients on their own, so why not?
Making Fire Cider is very simple:
1. Peel the horseradish and ginger, and either slice thin or julienne. I found a mandoline slicer to be very useful on the ginger, but I just cut the horseradish into matchsticks. Chop the onion into small pieces, and smash the garlic cloves.
2. Put ingredients in a glass jar, and add the apple cider vinegar to cover the other ingredients.
3. Screw on the lid, and place in a kitchen cabinet for at least two weeks.
4. Strain, and commence flavor tempering with honey, citrus, etc.
Fire Cider can be used as a condiment and as a tonic in shot glass servings. As a tonic beverage, it can either be undiluted (that makes me think painful thoughts, though!) or, as I am planning, mixed with orange juice as a sipping beverage. Sort of like a really spicy winter shrub.
Other tips:
Your hands will be quite smelly after all the garlic and horseradish, but availing yourself of some stainless steel (spoons, sinks, measuring cups) will help to cut the smell. Simply rub your hands with the stainless and the odor will magically abate!
Herbs can be added as well. Cayenne is a popular choice, but I hate cayenne so I left it out. Instead, I added some dried thyme and a few leaves of fresh sage.
Fire Cider around the interwebs:
Rosemary Gladstar's Recipe
Over at the From Scratch Club
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