Immune-Boosting Onions: Fire Cider

Onions are the most widely cultivated species of the genus Allium, and as with any vegetable, supply a host of nutrients. These bountiful bulbs have been utilized in medicinals for millennia, supporting heart health, blood sugar regulation, and bone density. With notable levels of quercetin, an antioxidant, they give the immune system a good boost overall, especially when combined with the right ingredients to make a particularly pungent concoction.

Fire Cider
INGREDIENTS

• 3 C. Organic Raw Unfiltered Apple Cider Vinegar, plus more as needed to cover the ingredients
• 7 oz. (about 1 C.) Horseradish, fresh, grated or roughly chopped
• 7 oz (about 1C.) Ginger, fresh, grated or roughly chopped
• 2 oz (about ¼ C.) Turmeric, fresh, grated or roughly chopped (or 1 T.
• Turmeric Powder)1 Medium Onion, chopped
• 10 Garlic Cloves, crushed or chopped
• 1 Lemon, sliced
• 1 Orange, sliced
• 2-3 Jalapeños, sliced (or 1/4 – 1/2 tsp. Organic Cayenne Powder)
• 3 Cinnamon Sticks
• 3 Sprigs (about 0.1 oz) Rosemary, fresh
• 6 Sprigs (about 0.1 oz) Thyme, fresh
• 1 tsp. Peppercorn (optional)
• ½ C. Honey, plus more as desired (to add once Fire Cider has fermented and is ready to use)

SUPPLIES

• 1.5-2 quart-sized Mason or canning jar with lid
• Fine-mesh strainer or cheesecloth

INSTRUCTIONS

• Peel and grate the horseradish. Add to jar along with ginger, turmeric, jalapenos, onion, orange, lemon, and garlic. Add fresh herbs, cinnamon sticks, and peppercorns.
• Pour apple cider vinegar into jar until all ingredients are fully covered. Use as much ACV as needed (fully covering all ingredients prevents spoiling).
• Seal the jar. Use a plastic lid if available or place a piece of parchment paper under the lid to keep the vinegar from touching the metal.
• Shake the jar to combine ingredients and store in a cool, dark place such as a pantry or cupboard. Shake jar once per day to mix ingredients and continue storing for up to 4 weeks.
• After 3-4 weeks, pour mixture through strainer or cheesecloth into a new container to strain out solid ingredients and pulp. Squeeze out as much liquid as possible.
• Add honey and stir until fully incorporated. Taste and add more honey as needed. The cider should taste spicy and sweet.
• Store sealed in an airtight jar. Keep in the refrigerator or in a dry, cool place for up to 6 months. Enjoy 1-2 tablespoons daily or add to salad dressings, soups, and stews!