13/02/2025
🔥Making fire cider🔥
There are no hard and fast recipes.
I like to use herbs we have grown on the farm as much as possible.
Here are the ingredients I used yesterday in my photo - plus some sprigs of rosemary and thyme.
🔥Pippettes farm ACV
🔥Horseradish root- freshly dug up the same day
🔥garlic cloves - dug up on July and stored
🔥Chillis - grown and frozen in October
🔥Ginger - organic and shop purchased
🔥Rosemary and thyme fresh from the winter garden.
I roughly chop herbs - no more than 1cm square and put in a kilner and cover with apple cider vinegar ( with mother)
Ensure all herbs are covered as they are fresh, so they contain water and exposure to air can cause mould/ bacteria to develop.
I use glass / rubber for the lid but use greaseproof paper over a metal lid. Store in a dark cupboard and mix / check daily if you can.
Fresh,home grown herbs can often be more potent than shop bought, so I tend to only let mine infuse for 2 weeks as it gets too strong otherwise. I do repeat this process and reuse some herbs as the density of the garlic, horseradish root and garlic do remain potent for a few more weeks.
Once filtered through muslin or a fine filter, bottle in dark glass and keep in fridge. You can add honey to the filtered mix but this will reduce the shelf life a bit.
I enjoy fire cider in salad dressings and with our organic honey as a 10ml shot to prevent colds or alternatively with a bit of lemon and a teaspoon of honey in a hot drink to fight a cold.
If you want to learn more about this and how to make herbal teas and infused oils come to my course on May 8th 2025 .fromthemaddingcrowd
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