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Fire Cider in a Jar with a lid on a distressed wood table.
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Natural Cough & Cold Remedy

A fermented, immune-boosting liquid to help you prevent getting sick during cold season.
Course Drinks
Cuisine American
Prep Time 20 minutes
Cook Time 0 minutes
28 days
Total Time 28 days 20 minutes
Servings 20 servings
Calories 5kcal
Author Shelby Stover

Equipment

  • Large mason jars
  • Cheesecloth

Ingredients

  • ½ cup pearl onions peeled and sliced
  • ½ cup turmeric root peeled and chopped
  • ¼ cup ginger root peeled and chopped
  • ¼ cup horseradish peeled and chopped
  • ½ jalapeno seeded and chopped
  • 4 cloves garlic peeled and chopped
  • 1 lemon zested and juiced
  • 1 bottle apple cider vinegar large

Instructions

  • Divide all ingredients evenly (except apple cider vinegar) into two large mason jars.
  • Pour apple cider vinegar over the ingredients so that the vinegar is roughly two to three inches above.
  • Fill a small Ziplock bag ⅓ of the way with water. Place the baggy into the jar and use a spatula to press all the roots/ingredients down as much as possible to make sure everything is submerged.
  • Tie off the bag or wrap around mouth of the jar. Place parchment paper over the jar and then cap the jar.
  • Let ferment in a dark area for four weeks. When ready, strain out the roots and whisk in raw, local honey to taste.

Notes

  • Any kind of onion will work for the recipe
  • Chop the vegetables finely so that they can infuse better
  • Make sure to use raw honey (unpasteurized) for the biggest benefits once everything is strained.
  • Flavor with honey to taste, depending on what you’re using it for (salad dressing, shots etc).
  • Store it in the fridge in a pop top bottole, once it's been fermented and strained.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 1mg