TEST KITCHEN'S FAVORITE FIRE-CIDER TONIC
Fire cider is a tangy, sweet vinegar infused with vegetables, herbs, spices, and honey. A popular herbal folk remedy, it is used as an anti-inflammatory and digestion-stimulating tonic, and to boost natural health processes.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time P21D
Yield Makes about 2 cups
Number Of Ingredients 12
Steps:
- Place ginger and horseradish in the bottom of a 1-quart Ball jar or similar resealable glass container. Add garlic, rosemary, chiles, peppercorns, cinnamon, and onion; then add lemon and orange pieces, pressing down to firmly pack ingredients in. Add vinegar, adding more as necessary to fully submerge ingredients and fill jar. Seal jar (if using a metal lid, place a piece of parchment between jar and lid to prevent a corrosive reaction with vinegar). Store in a cool, dark place, shaking for a few seconds every day or two, at least 3 weeks and up to 6 weeks.
- Strain through cheesecloth or a fine-mesh sieve; discard solids. Stir in honey. Store in a sealed container in refrigerator up to 1 month.
FIRE CIDER TONIC
While most recipes for fire cider use a heavy hand with the garlic because of its potent medicinal properties, we recommend going easy unless you want neighbors knocking on the door every time you crack open a bottle. Otherwise, you should feel free to tweak and embrace the flexible nature of this recipe. Fresh turmeric is a lovely substitute for dried-use about 3 tablespoons coarsely chopped or grated. And instead of dried hot chiles, use sliced fresh jalapeño or habanero, or even smoke-dried ones. Consider adding other citrus, such as grapefruit or blood oranges, in place of or in addition to the lemon. Note: this recipe needs to sit for 1 month before enjoying.
Provided by Lukas Volger
Categories Healthy Vinegar Horseradish Hot Pepper Garlic Onion Ginger Lemon
Yield Makes about 2 cups
Number Of Ingredients 16
Steps:
- Place horseradish, onion, garlic, ginger, turmeric, peppercorns, rosemary, and clove in quart jar. Crumble chile (use 2 if you like it spicy) into jar. Squeeze in lemon quarters; add rinds. Pour vinegar into jar until solids are fully submerged. Cover tightly, then swirl jar gently to combine. Let stand in a dark spot 1 month.
- Strain through a cheesecloth-lined colander or sieve into a large measuring cup; discard solids. Gather up corners of cheesecloth to extract as much liquid as possible (wear gloves if you wish to avoid turmeric stains on your hands). Rinse out jar and pour in liquid. Add 2 Tbsp. honey, then shake covered jar or whisk to combine. Add more honey to taste.
- You can transfer mixture to a few smaller bottles, such as swing-top bottles, as it's easier to pour from this way. Tightly seal and chill.
- Suggested Uses:
- Cold Preventative: Sip by the spoonful when you feel a cold coming. You can also dilute it in water.
- Fire Cider Tonic: This makes a great mocktail. Add about 1 Tbsp. fire cider and a squeeze of fresh orange juice to a glass of seltzer. Garnish with rosemary sprig.
- Salad Dressing: Use in place of apple cider vinegar in your favorite vinaigrette. You likely won't need to add any additional sweetener.
- Fire Cider Tea: Add about 1 Tbsp. fire cider to a mug of hot water, along with a squeeze of fresh lemon juice and a little honey to sweeten. Finish with a bit of freshly ground black pepper.
- Fresh Herb Sauces: Use fire cider in place of the red wine vinegar in sauces like chimichurri.
- Marinade for fish, chicken, or tofu: Think of fire cider as the acid in bright, assertive marinades similar to those for jerk chicken.
FIRE CIDER TONIC
Fend off viruses with zesty herbal vinegar. Try a tablespoon as needed when you're feeling unwell; drizzle on veggies for an immune boost.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 7
Steps:
- Combine chopped ginseng root, grated ginger root, grated horseradish root, and garlic.
- Add cayenne to taste. Pour in enough apple cidervinegar to cover the herbs by an inch or two, then seal tightly. Let sit for four weeks.
- Strain the herbs from the vinegar. Sweeten with honey to taste.
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- Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a clean jar. Pack them down lightly so that the jar is about 3/4 full.
- Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float).
- Pour a generous amount apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little so top it off well.
- Put the lid on. (If you're using a metal lid, line it with parchment paper / wax paper so that the vinegar doesn't corrode it.) Place in a dark, room temperature cabinet for 2-4 weeks. (A month is best.)
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- Add vinegar to the jar to cover all the ingredients and leave approximately a 1-2 inch headspace at the top of the jar.
- Screw the lid onto the jar, and place the jar in a warm place in your kitchen out of direct sunlight.
- Each day for the next four weeks, give the jar a shake by inverting it and then setting it back to its right side up position. Make sure that the jar lid is on securely before doing this.
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