Cold/Flu season is around the corner. Are you ready?
Get equipped saving yourself aches and discomfort -not to mention losing work days- by being prepared keeping cold/flu away of your doorstep.
This remedy is to be made in advance; needs about a month to mature. It’s a valued tonic revered by herbalists for its ability to help prevent cold and flu symptoms and/or shorten their duration if they occur. Who doesn’t want that?
It’s an apple cider vinegar infusion that contains “powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and spicy circulatory movers” that make it “especially pleasant and easy to incorporate into your daily diet to help boost the immune system, stimulate digestion, and get you nice and warmed up on cold days.” It’s called Fire Cider
Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a quart-sized 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 jalapenos (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. (A month is best). When the cider 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.