Turmeric Fire Cider


1/2 cup chopped onion 1/2 cup chopped garlic 1/4 cup grated fresh ginger 1/4 cup grated horseradish root 1/4 cup grated fresh turmeric root or 1 tablespoon plus 1 teaspoon ground dried turmeric Cayenne pepper (I use half a medium fresh pepper or 1⁄4 teaspoon ground dried cayenne) Raw apple cider vinegar 2-4 tbsp raw honey

Step : 1

In a glass container, combine to taste the onion, garlic, ginger, horseradish, turmeric, and cayenne pepper. Add sufficient vinegar to saturate all of the ingredients.

Step : 2 

Preserve the container. When preparing infused vinegars, use a plastic, glass, cork, or glass lid to prevent metal erosion; alternatively, place a piece of waxed paper between the lid and the liquid.

Step : 3

For four weeks, allow the mixture to steep in a cold, dark location.

Step : 4

Utilize a fine-mesh strainer, cotton muslin, or fine cheesecloth to remove the botanicals.

Step : 5

To taste, sweeten with honey while vigorously shaking or agitating to dissolve. When stored at ambient temperature, the product has a shelf life of one year.

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