Fire Cider (Immune-Boosting Tonic)
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Ingredients
Fire Cider:
  • (or just equal parts of everything)
  • 2 c Red Onion, grated
  • 2 c Fresh Horseradish, grated (unpeeled)
  • 2 c Ginger, grated (unpeeled)
  • 1.5 c Turmeric, fresh (3 Tbsp if using dried), grated (unpeeled)
  • 1.5 c Garlic, grated
  • 1.5 c fresh Chilies (jalapeno, cayenne, serrano), remove stem and grate
  • 1.5 c Burdock Root, grated (unpeeled) (or chopped, fresh rosemary and/or thyme)
  • 3 Tbsp Black Peppercorns, crushed (squish under a pot on a cutting board)
  • Enough Raw Apple Cider Vinegar to cover it all by several inches
  • (If there are any of these ingredients you can't find, just make it with the ones you can) (besides the raw ac vinegar -you need that)
For the Bloody Mary:
  • 1.5 c Tomato Juice (either freshly juiced/blended tomatoes or water down some organic jarred tomato purée (passata)
  • 3 Tbsp Fire Cider (or more)
  • Celery and a fresh Lemon wedge for garnish
  • Ground Black Pepper to rim the glass (to enhance turmeric absorption)
  • A pinch of Sea(weed) Salt to taste (optional)
Instructions
For the Fire Cider:
  1. Grate all of the ingredients together (the easiest way is by putting it all through the grating function on your food processor) (I hope you have one...)
  2. Put in a glass jar or crock.
  3. Cover with apple cider vinegar and give it a good stir.
  4. Lightly press ingredients down.
  5. Weigh down the ingredients with some kind of fermentation weight (or a cabbage leaf).
  6. Cover the top of the jar with a plastic lid or a piece of parchment and a clean kitchen towel with an elastic band, and let sit at room temp for 3-4 weeks.
  7. Check every day to make sure nothing is floating above the vinegar (remove the floaties with a fork if there are any).
  8. Strain the solids out through a fine mesh sieve, and press them well (with a spoon or the back of a ladle) to make sure all of the liquid is extracted.
  9. Discard solids (some people say to save them to use in recipes, but much the health-promoting properties have been drawn out out already so it would be better to cook with fresh versions of the ingredients rather than the leftover solids from your fire cider)
  10. Store in a jar or bottle at room temperature for up to a year.
For the Bloody Mary:
  1. If serving cold:
  2. Rim a glass with the ground pepper (wet with the lemon wedge and dip into the pepper)
  3. Drop some ice cubes into the glass and pour the liquids over top.
  4. Stir with some celery and garnish with a lemon wedge.
  5. If serving warm:
  6. Warm the tomato juice in a saucepan.
  7. Pour into a mug.
  8. Add the fire cider and stir together with a celery stick.
  9. (you can still garnish with lemon, it will taste good and vitamin C has a pretty solid immune-boosting reputation of its own)
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/salad-dressing/fire-cider-immune-boosting-tonic/