Kick That Cold With Fire Cider

Instead of masking the symptoms of a nasty cold with over the counter medication that can do more harm than good, why not attack the problem head-on with a natural remedy? Fire cider is great for this, because it supports the immune system and can shorten the duration of cold and flu symptoms.

Fire cider is an apple cider vinegar infusion that contains powerful anti-inflammatory, anti-bacterial, anti-viral, immune-boosting properties, so it’s really good for your overall health and wellness. And as the same suggests, it’s got a spicy kick to it to warm you up. (If you want to put the ‘food is medicine’ theory to the test, give this a shot.)

The only downside is that fire cider takes about a month to brew, so give yourself a head start by making it now, regardless of if you’re sick or not. And when your magic potion is ready, begin taking it immediately to boost your immune system. One generous spoonful does the trick when you’re healthy; up the dosage if you’re unwell.

You can find fire cider at most health food stores, but homemade is always better and more cost effective. I love this recipe.

Ingredients

½ cup peeled and shredded/diced ginger root

½ cup peeled and shredded/diced horseradish root

½ cup peeled and diced turmeric

½ cup white onion, chopped

¼ cup minced or crushed garlic cloves

2 jalapeno peppers, chopped

Zest and juice from 2 lemons

Raw apple cider vinegar

Raw honey to taste

Directions

Add the ginger, horseradish, onion, garlic, jalapeno, and lemon juice/zest to a quart-sized jar. Pack them down so that the jar is about ¾ full. Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so they will weight down the herbs and jalapenos. Pour a generous amount of apple cider vinegar over the roots/vegetables. (Tip: everything should stay under the liquid to prevent spoilage.)

If using a metal lid, line it with wax paper so the vinegar doesn’t corrode it, then put the lid on. Place in a dark, room temperature cabinet for 2-4 weeks; the later is preferable. When the cider is ready, shake well and strain the roots/veggies using a cheesecloth or fine mesh sleeve. Add honey to taste and store in the fridge.