Kathi Langelier’s Fire Cider

Ingredients

• ½ cup (72 g) grated fresh horseradish
• ⅓ cup (36 g) grated fresh ginger
• 1 large red or yellow onion
• 5–10 cloves garlic, smashed
• 1–3 fresh hot peppers, such as jalapeños, cayenne or habanero
• 2–4 tbsp (40–80 g) honey, or more to taste
• 4 cups (960 ml) raw organic apple cider vinegar

Optional Additions:

• Oranges and/or lemons
• Turmeric
• Elderberries
• Hyssop
• Bee Balm
• Rosemary and/or Thyme

Instructions

1. 1
   Grate the horseradish and ginger using a box grater, or run them through the grater on a food processor. Be aware, the fumes from grating horseradish can be intense and can burn—think wasabi.
2. 2
   Place the horseradish and ginger in a 1-quart jar. Chop the onion, garlic and hot peppers or run them through the food processor with the shredding attachment, then place in the jar.
3. 3
   Add whichever extra ingredients you would like as well as the honey. Fill the jar completely with the raw apple cider vinegar, label the jar, then cover and allow it to infuse. If you’re using a metal lid, you may want to place a piece of parchment paper or plastic wrap under the lid so the vinegar does not corrode the metal. For best results, you’ll want to let your fire cider sit for at least 4 to 6 weeks. Store it in a place where you’ll see it and shake it every week. After 4 to 6 weeks, strain the liquid into a clean labeled quart jar or bottles and enjoy! (Tip from Kathi: you save the ingredients that get strained out and chop them up to use as a chutney or garnish on dishes that need a little flavor punch).
4. 4
   Fire cider can be consumed in small quantities on its own. Some people like to dilute it in water since it is very strong. But as Kathi suggests, you can also cook with it. She adds it to salad dressings, in place of regular vinegar. She puts it in soups or roasted veggies, and makes it into drinks such as Bloody Marys or the Rise & Shine Tonic from her cookbook. So don’t be shy about getting creative with it!