The recipe below is from my upcoming book, The New Heirloom Garden, featuring 12 kitchen garden designs and recipes for cooks who love to cook. The photo above is my harvest of heirloom German Red garlic. Photo credit: Dave Barnum.
Garlic Horseradish Fire Cider | Makes 1 quart jar
Where food and medicine meet, Garlic Horseradish Fire Cider is an old time remedy that boosts the immune system. Drink a shot glass every day, or add to salads, it feels hot going down and in your stomach. For centuries was known as poor man’s penicillin, because it is the ultimate flu and cold remedy, heating the circularity system from the inside out. Proportions are not strict, so make it as you wish.
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Garlic Horseradish Fire Cider
Ingredients
½ cup fresh grated ginger root
½ cup fresh grated horseradish root
1 onion, chopped
10 cloves garlic, crushed and chopped
1 hot peppers, chopped
1 lemon, juiced
1 Tablespoons turmeric powder
2 Tablespoons rosemary leaves
¼ teaspoon cayenne powder
1-quart apple cider vinegar
¼ cup raw local honey
Instructions
Prepare the roots and herbs and place them in a quart glass jar with lid. Pour the apple cider vinegar in the jar until all ingredients are covers and the vinegar reached the top. Shake well. Cover with cheesecloth, and store in a dark, cool place for a month, shaking as often as you think about it.
After one month, strain through cheesecloth and pour the vinegar into a clean jar. Squeeze out the liquid from the ingredients when straining to make sure you have capture the essence. Stir in the honey, until incorporated.
