- 25 grams turmeric root
- 50 grams ginger root
- 5 grams rosemary, fresh
- 70 grams jalapeno
- 70 grams lemon
- 150 grams white onion
- 70 grams garlic, fresh and crushed
- 10 grams horseradish
- 5 grams sea salt
- raw vinegar
- Wash all the ingredients in cool water and make sure your jar is clean. You need at least a 25-ounce jar for this recipe.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Measure out all your ingredients,
- Add the designated amounts of ingredients to the jar. Squish everything down into the jar if necessary.
- Top off the jar with raw apple cider vinegar. Place the lid on the jar and secure it tightly. Gently shake the jar to dissolve the salt.
- Let the mixture sit at room temperature for 24 hours then store the fire cider in your fridge indefinitely.
- You should let it age in the fridge for about four weeks before using it.
- To use fire cider strain off the liquid through a cheesecloth into a clean jar for storage. Combine 2 tablespoons of the fire cider liquid with 1 teaspoon of honey and a squeeze of lemon juice and drink it.
- You can pour more raw vinegar over the ingredients and let it age in the fridge to use them again.
