Cool Weather? Fire Cider

INGREDIENTS

1 large red onion, chopped

3 heads garlic (Allium sativum), chopped

1 organic lemon with peel, diced

1/2 cup fresh ginger (Zingiber officinale) rhizome, grated

1/2 cup fresh turmeric (Curcuma longa)

1/4 cup fresh horseradish (Armoracia rusticana) root, grated

1/4 cup fresh thyme (Thymus vulgaris)

2 teaspoons freshly ground black pepper (Piper nigrum)

A few fresh cayenne or jalapeno peppers (optional)

Honey to taste

Raw apple cider vinegar

DIRECTIONS

Place all ingredients except honey in a half-gallon glass jar, and cover with raw apple cider vinegar. Be sure to cover the herbs by at least a few inches.

Place a piece of natural waxed paper over the top of the jar before tightly capping with a lid.

Store in a dark cupboard for a few weeks, shaking the jar daily. Leave to macerate for at least 3 weeks or up to a couple of months.

Strain the herbs out of the fire cider, add warmed raw honey to taste (start with about 1/3 cup), mix thoroughly, and bottle.

Store in the refrigerator and use within 6 months.

To use, take 1 tablespoon once a day as a tonic or up to 3 tablespoons daily during an active infection.

Experiment with adding your favorite herbs. Some good options are rosemary, cinnamon