Longard will generally make a batch of fire cider a year, using it in many ways: in salad dressings instead of plain vinegars, by adding a tablespoon of fire cider to hot water to sip on, or as a cough syrup by mixing it with a bit of honey. This infusion with a base of raw and unpasteurized apple cider vinegar features potent ingredients that mingle to make a pungent immuneboosting elixir that you can keep in the fridge for months.
Preparation
½ cup horseradish, chopped
½ cup ginger, chopped
1 habanero pepper (or other hot chili), chopped
2 turmeric pieces, chopped
4 cloves of garlic, chopped
1 small onion, chopped
1 sprig of rosemary
½ teaspoon black pepper
1 lemon, chopped
1 orange, chopped
Raw unpasteurized apple cider vinegar, approximately 3 cups
Place all the ingredients into a quart-sized jar except for the apple cider vinegar. Then you can fill the jar with the vinegar covering all the roots, fruit and vegetables. Everything should be submerged under the vinegar to prevent spoilage.
Cover the jar with a lid. If you’re using a metal lid, line it with wax or parchment paper, so the vinegar doesn’t corrode it. Place in a dark, room temperature cabinet for 2 to 4 weeks.
When the cider is ready, shake well and strain the liquid, using a cheesecloth or fine-mesh strainer. Store in the refrigerator where it’ll keep for six months to a year. Use as needed.
