Vinegar infused herbs are a great way to get the goodness out of plants and into your family!  Vinegar gets the vitamins and minerals out of herbs.

Fire cider is one such.  This tonic has a special place in the herbal chart for its ability to help prevent cold and flu symptoms and/or shorten their duration if they occur.  It’s an apple cider vinegar infusion that contains powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and spicy circulatory movers.

How to take it:

• Take 1-2 tablespoons throughout the autumn/winter months as a preventative measure, or every three to four hours if symptoms are present.
• As a “wellness shot” – 15mls in a shot glass to drink straight up
• As a tea – breathe in the steam as you sip to relieve congestion
• In juice – for little ones, it’s best to serve a small amount mixed in juice
• As a marinade or salad dressing

Fire Cider Vinegar

Ingredients: (in cups, just aim for approx. volumes)

• ½ cup peeled and shredded/diced ginger root
• ½ cup peeled and shredded/diced horseradish root
• ½ cup peeled and diced turmeric root OR 1/4 cup additional ginger and 1/4 cup additional horseradish
• 1 white onion, chopped
• 6 minced or crushed garlic cloves
• 2 organic chilli peppers, chopped
• Zest and juice from 2 organic unwaxed lemons
• Raw organic apple cider vinegar
• Raw organic honey (to taste)
• Several sprigs of fresh rosemary or thyme (optional)
• ½ teaspoon black peppercorns, crushed (optional)

Add the ginger, horseradish, onion, garlic, chilli and lemon juice/zest to a 1Lt glass jar. Pack them down lightly so that the jar is about 3/4 full. Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs and chilli (which float). Pour a generous amount apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little so top it off well.

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 to allow the flavours to develop and the nutrition to be extracted into the vinegar. When it is ready, shake well and then strain the roots/veggies using a cheesecloth or fine mesh sieve.  Add honey to taste and store in the fridge for up to 6 months.