Fire Cider Tonic Food
TEST KITCHEN'S FAVORITE FIRE-CIDER TONIC
Fire cider is a tangy, sweet vinegar infused with vegetables, herbs, spices, and honey. A popular herbal folk remedy, it is used as an anti-inflammatory and digestion-stimulating tonic, and to boost natural health processes.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time P21D
Yield Makes about 2 cups
Number Of Ingredients 12
Steps:
- Place ginger and horseradish in the bottom of a 1-quart Ball jar or similar resealable glass container. Add garlic, rosemary, chiles, peppercorns, cinnamon, and onion; then add lemon and orange pieces, pressing down to firmly pack ingredients in. Add vinegar, adding more as necessary to fully submerge ingredients and fill jar. Seal jar (if using a metal lid, place a piece of parchment between jar and lid to prevent a corrosive reaction with vinegar). Store in a cool, dark place, shaking for a few seconds every day or two, at least 3 weeks and up to 6 weeks.
- Strain through cheesecloth or a fine-mesh sieve; discard solids. Stir in honey. Store in a sealed container in refrigerator up to 1 month.
FIRE CIDER TONIC
While most recipes for fire cider use a heavy hand with the garlic because of its potent medicinal properties, we recommend going easy unless you want neighbors knocking on the door every time you crack open a bottle. Otherwise, you should feel free to tweak and embrace the flexible nature of this recipe. Fresh turmeric is a lovely substitute for dried-use about 3 tablespoons coarsely chopped or grated. And instead of dried hot chiles, use sliced fresh jalapeño or habanero, or even smoke-dried ones. Consider adding other citrus, such as grapefruit or blood oranges, in place of or in addition to the lemon. Note: this recipe needs to sit for 1 month before enjoying.
Provided by Lukas Volger
Categories Healthy Vinegar Horseradish Hot Pepper Garlic Onion Ginger Lemon
Yield Makes about 2 cups
Number Of Ingredients 16
Steps:
- Place horseradish, onion, garlic, ginger, turmeric, peppercorns, rosemary, and clove in quart jar. Crumble chile (use 2 if you like it spicy) into jar. Squeeze in lemon quarters; add rinds. Pour vinegar into jar until solids are fully submerged. Cover tightly, then swirl jar gently to combine. Let stand in a dark spot 1 month.
- Strain through a cheesecloth-lined colander or sieve into a large measuring cup; discard solids. Gather up corners of cheesecloth to extract as much liquid as possible (wear gloves if you wish to avoid turmeric stains on your hands). Rinse out jar and pour in liquid. Add 2 Tbsp. honey, then shake covered jar or whisk to combine. Add more honey to taste.
- You can transfer mixture to a few smaller bottles, such as swing-top bottles, as it's easier to pour from this way. Tightly seal and chill.
- Suggested Uses:
- Cold Preventative: Sip by the spoonful when you feel a cold coming. You can also dilute it in water.
- Fire Cider Tonic: This makes a great mocktail. Add about 1 Tbsp. fire cider and a squeeze of fresh orange juice to a glass of seltzer. Garnish with rosemary sprig.
- Salad Dressing: Use in place of apple cider vinegar in your favorite vinaigrette. You likely won't need to add any additional sweetener.
- Fire Cider Tea: Add about 1 Tbsp. fire cider to a mug of hot water, along with a squeeze of fresh lemon juice and a little honey to sweeten. Finish with a bit of freshly ground black pepper.
- Fresh Herb Sauces: Use fire cider in place of the red wine vinegar in sauces like chimichurri.
- Marinade for fish, chicken, or tofu: Think of fire cider as the acid in bright, assertive marinades similar to those for jerk chicken.
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- Wash and peel horseradish, ginger, and turmeric. Separately grate the horseradish and ginger roots by hand or in a food processor. Finely chop the turmeric and peeled garlic cloves. Roughly chop the onion. Thinly slice orange and lemon. Halve the Habanero peppers and remove seeds.
- As you prepare the ingredients, layer equal portions into 4 one-quart jars along with sprigs of parsley, rosemary, and thyme/mint. Pour the raw apple cider vinegar in over the contents, allowing it to settle in through the crevices. Add more until all the contents are entirely submerged. (This may require more than the 2 quarts listed above.)
- Place 2 layers of parchment paper over the rim of the jar, then screw the lid tightly in place. Store the mixture in a dark, cool place and allow it to marry and infuse for 4 weeks, shaking once daily. After 2 weeks, open jars and replace parchment paper. Reseal and continue to age and marinate the mixture.
- After 4 weeks, pour the contents into a muslin- or cheesecloth-lined colander positioned over a stable pot. Let it drain for 30 minutes, then gather the corners of cloth and twist and squeeze until all liquid is released. When fully strained, add honey to taste and pour into sterilized bottles or jars. May store in darkened area or refrigerator up to a year. Shake well before using.
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- To a large sealable jar, add horseradish, ginger, garlic, onion, jalapeno, cinnamon sticks, star anise, peppercorns, orange, lemon, rosemary and thyme. Gently press ingredients down. Cover with apple cider vinegar until everything is completely submerged.
- Seal the jar (if you’re using a metal lid, place a piece of parchment paper between jar and lid to prevent a corrosive reaction with vinegar).
- Store in a cool, dark place, shaking for a few seconds every day or two, at least 3 weeks and up to 6 weeks.
- After 3 weeks, strain through a cheesecloth or a fine-mesh sieve. Throw the solids out. Then stir the honey in. Fire Cider should be stored in a sealed container in refrigerator up to 1 month.
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- Add ginger, horseradish, onion, garlic, jalapeño peppers, lemon zest and juice, rosemary, turmeric and cayenne powder into quart-sized glass jar.
- Pour apple cider vinegar in the jar until all the ingredients are fully covered and the vinegar reaches the top of the jar. You want to be sure all the ingredients are covered to prevent spoilage.
- Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or use a plastic lid if you have one.
- Shake jar to combine all the ingredients and store in a dark, cool place for 4-6 weeks, remembering to shake the jar a few seconds every day.
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- Add vinegar to the jar to cover all the ingredients and leave approximately a 1-2 inch headspace at the top of the jar.
- Screw the lid onto the jar, and place the jar in a warm place in your kitchen out of direct sunlight.
- Each day for the next four weeks, give the jar a shake by inverting it and then setting it back to its right side up position. Make sure that the jar lid is on securely before doing this.
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- Start layering ingredients starting with onion, carrot, jalapeno and garlic. Add ginger, horseradish and turmeric. Using a cocktail muddler tamp down the ingredients in the jar.
- Add orange, rosemary, mustard seeds, peppercorns, salt and star anise. Finally add the lemon zest and juice. Slowly pour the organic apple cider into the jar, till it fills every crevice. Use the cocktail muddler to tamp down and compress the ingredients and top up remaining space with the apple cider.
- Close tightly with the lid and leave in a cool, dark corner of your kitchen for a minimum of 2 weeks and as much as up to 4 weeks. Remember to shake the glass gently everyday, turning it around and over slowly so that the apple cider moves and travels in between all the ingredients.
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From sureketo.com
From sureketo.com
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