I’m sure you have figured out by now that when it comes to health and well-being I am all about preventative, natural measures. Hippocrates once said “Let food be thy medicine and medicine be thy food.” I am a firm believer in this because I can notice a huge difference in me and my families health when we are not eating the way we should be. This post will share with you one of my favorite preventative ways to boost the immune system, my DIY natural flu shot if you will! Fermented Fire Cider is a fermented concoction full of immune boosting foods and natural probiotics to give us a boost when we are feeling under the weather or to be used as a preventative measure. I am excited to share with you my fermented fire cider recipe!
This homemade master tonic is revered by for its ability to help prevent cold and flu symptoms and/or shorten their duration if they occur, and for good reason. It’s an apple cider vinegar infusion that contains powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and spicy circulatory movers that make it easy to incorporate into your daily diet to help give a boost to the immune system and stimulate digestion.
Fermented Fire Cider Recipe
- Chopped Jalapeno Pepper
- Chopped Serrano Pepper
- Chopped Garlic
- Chopped White Onion
- Chopped Ginger
- Chopped Turmeric
- Chopped Horseradish
- Apple Cider Vinegar
- Raw Honey
- Zest and juice from lemon
Place all ingredients in a mason jar and cover with a paper towel, cheese cloth or coffee filter and rubber band. Let it ferment for 3 days. There are so many benefits of fermentation and allowing the jar to sit open will create a perfect environment for cultures to do their thing. after the fermentation process of a couple days you can seal the jar with a lid and let it sit for 6 weeks, shaking and burping the jar every couple of days.
When ready you can strain the juice and save to take wellness shots when needed, and you can also use the veggies for salsa or added to salads or dishes. For kids you can mix a small amount with fresh orange juice or lemonade. You can also use the liquid for salad dressings or condiments. Because the concoction takes about a month to mature, I recommend starting a batch now so you’ll be ready for the Fall.
