10/04/2023
“when I think of autumn, I think of somebody with hands who does not want me to die.” (Morrison, The Bluest Eye)
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here on Gayogohó:no' land (aka upstate ny) we are delighting in all the warm weather, sun-kisses and fall colors! ☀️🍂 we are also working with these beautiful days to gather and craft some remedies for the colder, darker days ahead. one of our perpetual fall-time favs for supporting health during seasonal shifts and the dark time of the year is Fire Cider. an Oxymel (honey🍯+acid) remedy that features so many of our kitchen medicine besties....it's accessible, delicious, versatile and a classic staple that connects us in community with our gardens, ancestors, supermarkets and of course the plants.
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how do you make / take your fire cider?
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here is a basic recipe that can be played with if you are new to crafting your own....
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Fire Cider Oxymel Recipe:
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INGREDIENTS:
1⁄2 cup(ish) fresh onion
1⁄2 cup(ish) fresh garlic
1⁄2 cup(ish) fresh horseradish
1⁄2 cup(ish) fresh ginger
1⁄2 -2 fresh hot pepper(s)
apple cider vinegar
1⁄4 - 1⁄2 cup raw local honey or herb-infused honey
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OPTIONAL INGREDIENTS:
1⁄2 -1 lemon / orange / lime
fresh or dried: turmeric, burdock, dandelion, rosemary, thyme, rosehips, monarda, or other desired herbs
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DIRECTIONS:
Chop/grate/blend (by hand, food processor, ninja) all of the above fresh ingredients. Put chopped herbs in a quart-size jar. then add apple cider vinegar to the top of the herb-filled jar. Use a plastic or wax paper-lined lid to close tightly. Shake well.
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Let infuse in a cool, dark place and shake daily. After 2-6 weeks, strain through a cheesecloth-lined colander into a clean glass bowl, pressing and squeezing as much liquid as possible out of the herbs.
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Add 1⁄4 cup honey to the strained herb-infused vinegar. Stir well until incorporated. Taste and add more honey if desired.
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Pour the finished fire cider into a clean glass jar with a plastic lid, label it, and store in a cool dark place. ENJOY!!!
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