A Burning Tradition
This is my favorite time of year!
Home of the Harvest and Hunter's Moon, waddup Scorpios! warm, nutty desserts, hot cocktails, coffee at all times of day, squash and root veggies for ever, potlucks, corduroys, fresh fragrant spices that make the end of the fall harvest sweeter than ever, wool sweaters, socks and down vests, and the cool fall breeze that sprinkles the sidewalks and hiking trails with gold and ruby leaves. Woo!
Yet, as much as I love this time of year, though, there are a few things that I never look forward to when Fall rolls around, including the running noses, and that deep respiratory cough that that one coworker always seems to catch.
So, to get us all in the spicy spirit: today, I'm going to share with you one of my favorite health remedies!
That's right! Fire Cider.
Over the past few years I've incorporated a few self care practices into my routine, this time of year, and into the Winter months that have really seemed to help, including salt soaks, neti pots... and fire cider!
Fire Cider is an old traditional herbal folk remedy that can be taken as a daily supplement to wake the circulatory system up, to prevent colds, or to just help boost digestion and keep you cozy warm on those extra cold mornings!
yields about 1 pint
1/2 cup peeled and diced horseradish
1/2 cup peeled and diced garlic
1/2 cup peeled and diced onion
1/4 cup peeled and diced ginger
1/4 cup peeled and diced turmeric
1 habanero chile, split in half
1 orange or grapefruit, quartered and thinly sliced crosswise
1/2 lemon, quartered and thinly sliced crosswise
1/2 cup chopped parsley
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
1 teaspoon black peppercorns
2 to 3 cups raw unfiltered apple cider vinegar (at least 5% acidity; I like to use Braggs)
1/4 cup raw honey, or more to taste
Place all of the vegetables, fruits, herbs, and spices in a clean jar (I'm using a 1/2 gallon mason jar). Fill the jar with vinegar, covering all the ingredients and making sure there are no air bubbles, just as if you were making sauerkraut. Cap the jar. (If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion from the vinegar.) Shake well.
Let the jar sit for 3 to 8 weeks, shaking daily (or as often as you remember).
Strain the vinegar into a clean jar and refrigerate, using within the year.
I recommend starting with just 1 or 2 tsp a day and then gradually working your way up from there as your tolerance builds, consuming what feels right, for you. This is also yummy added to a cup of hot water with a spoonful of honey, salads, fruit or tomato juices, soups, adult beverages, etc.
If you're feeling like a cold is coming on, you can up the dosage to 3-4 tablespoons until symptoms subside, and you feel like you're getting back to your bad self.
As always, deep gratitude for your support of Nourish!
In health and happiness,
Show me your Burning Tradition Fire Cider on Instagram by tagging @nourishmt
All photos are taken courtesy of Tom Attwater