January 16, 2020, at 12:01 PM (1 comments)
Fire Cider Recipe from Geoffrey:
- Glass Jars ( I like quart Jars) w lids
- parchment paper or wax paper (small square to put under lid)
- automatic chopper ( very handy, but not necessary)
- gloves ( under your nails will sting, or mine do)
- eye protection ( optional, but warranted)
- cowboy bandana, (for nose and mouth protection)
- Gallon Apple Cider Vinegar ( if you are making multiple jars. If not, then just get a smaller one.
- Fruits/ Veggies ( ALL Organic Or don’t make it)
- Lemons ( sliced and chopped, skin on)
- Oranges ( sliced and chopped, skin on)
- Garlic ( peeled & chopped)
- Ginger ( skinned and sliced & chopped)
- Onions ( chopped)
- Horseradish* ( shredded, I use a grater)( medium size, 5in long, 2in. Across... not a big deal, just get a horseradish... I got a massive one the first time and it was way too big) ( also, might want to chop this outside, or at least keep kids out of kitchen for at least 2 hours afterwards. Wear a mask, eye protection, it is like an onion on crack with wings)
- Jalapeño or ghost peppers ( lower the amount if kids drinking also, and avoid ghost peppers all together). But definitely at least put one jalapeño in.
- powdered turmeric
- cayenne pepper (optional, I don’t add cayenne, but only because I mix cayenne with my coffee every morning... and regarding your pending heartburn question... cayenne actually helps with heartburn... heartburn is one of my major ailments, and I’ve got it under control using homeopathy... cayenne being the main aid in heartburn relief... as well as limiting consumption of red meat, wine and red pasta sauce)
Chop all that stuff up... I grate the horseradish after skinning it.
Now the question you may be asking is... well how much of each one? And I don’t have an answer for you and it probably doesn’t matter.
I would use your instincts, and just try and get good ratios, heavier amounts of horseradish (40-50% of volume).. a few lemons, nice hunk of ginger, 1 entire garlic clove, one onion... 1-2 oranges. Obviously scale with the number of jars you are making. I do like 6-8 quarts at a time, so can’t really give you the correct quantities. I’d just recommend using your third eye to gauge it.
Once everything is chopped/prepped, mix it fairly well, this is where if you are not wearing gloves, under your fingernails will hurt etc.
- Fill your jar/jars with 75-80% chopped mixture
- sprinkle in your turmeric / cayenne / whatever your 3rd eye tells you
- pour in your apple cider vinegar to where it is over the chopped stuff. ( my jars always seem to be over filled with my chopped stuff, but they seem to do ok). Important thing is when it settles, you want all the chopped stuff below the waterline so that nothing grows bacteria etc.)
- also leave a little bit of air in the top so you can shake the bejeezus out of it regularly
- once filled and vinegared, cut a square of your wax paper/parchment paper place over the top, then screw on your lid.
- shake it like a Polaroid picture... and store in a dark cabinet or an area with low light.
Some say dark jars are better. I use clear and brown jars, I don’t think it matters as long as they are kept in a dark place.
- I try and shake daily, but sometimes I forget for a week, doesn’t matter.
- let sit for 4 weeks or longer... I make numerous jars, and @ 4 weeks will take a few to strain and I leave the others to sit longer ( doesn’t matter)
- cheese cloth, or a better straining cloth, I found one on amazon, idk what it’s called.
- Receiving Jars ( I collect most of the glass jars that we would normally throw away), but I also have purchased some. I probably have over 200 different size jars. Just use whatever you want, and you may need multiple jars depending on volume you make.
- Raw, organic, local honey. Or best/favorite honey you want ( consult 3rd eye, or just use what you have.. my third eye is big on using what I have).
- put funnel in receiving jar
- layer your filter cloth into a big square ( square needs to be big enough to lay in the funnel, pushed down and hanging over the edges of the funnel ( at least a bit so you can hang on to at least 2 sides when pouring)), I use at least 2 layers, but consult your 3rd eye ( the idea is to keep particulates out of your final product)
- start pouring your fermented goodness into the cloth. As you get big chunks of it in there, start folding in the over hanging sides of your cloth and twist the hell out of it to get all the juice possible. Once you have exsanguinated all the juice from that chunk, (it should be dry to the touch), open up your straining cloth and pull out the dry ball and set aside)
- continue this process until the entire jar is empty and you have all liquid in your receiving jar and all the dried out stuff set aside
- pour in a good amount of honey... idk how much. If kids are drinking it add more.
- put top on, Shake the heck out of it, and taste it. If you want it sweeter, add more honey
Store in a dark place, with a tight lid. If using metal lids, add another barrier, or they will rust and discolor your goodness. Plastic lids are fine. You saw the bottles I use for mine.
- use those Tylenol medicine cups, or espresso cups.
- Kids get 5ml every morning, and ideally they take it first thing, but mornings are... well... chaotic a lot. So as long as they drink it before they go to school I’m good with it.
- Adults: 5-10ml Daily in morning
- if you or your kids start to feel sick, start drinking it a few times a day. Many times someone will have a sore throat or feel like sickness is coming ( respiratory/ throat etc), and in the am after drinking it the night before, the symptoms are gone.
1 comments on "Fire Cider Recipe"
- Geo: 2020-01-23 23:02 -0600 Brilliant! Can’t wait to try this!