hi everyone, just a question.. what do you do with the garlic and onions, etc after you strain the fire cider?? i hate to through it away. i've thought of whizzing it up in the food processor and then drying it to add to things like mayo or stews. any ideas would be very welcome
Here is information and the recipe from the last link:
The standard base ingredients are apple cider vinegar, garlic, onion, ginger, horseradish, and hot peppers, but there are plenty of other herbs that can be thrown in for added kick. This year there were lots of spicy jalapenos and vibrant rosemary in the garden, so we used those along with some organic turmeric powder and fresh lemon peel. Some people like to bury their fire cider jar in the ground for a month and then dig it up during a great feast to celebrate the changing of the seasons.
Fire Cider can be taken straight by the spoonful, added to organic veggie juice (throw in some olives and pickles -- a non-alcoholic, health-boosting bloody mary!), splashed in fried rice, or drizzled on a salad with good olive oil. You can also save the strained pulp and mix it with shredded veggies like carrots, cabbage, broccoli, and fresh herbs to make delicious and aromatic stir-fries and spring rolls. We like to take 1 tbsp each morning to help warm up or 3 tbsp if we feel the sniffles coming on.
Time to make the Fire Cider!
1/2 cup fresh grated organic ginger root
1/2 cup fresh grated organic horseradish root
1 medium organic onion, chopped
10 cloves of organic garlic, crushed or chopped
2 organic jalapeno peppers, chopped
Zest and juice from 1 organic lemon
Several sprigs of fresh organic rosemary or 2 tbsp of dried rosemary leaves
1 tbsp organic turmeric powder
1/4 tsp organic cayenne powder
organic apple cider vinegar
raw localhoney to taste
1. Prepare all of your roots, fruits, and herbs and place them in a quart-sized jar. If you've never grated fresh horseradish, be prepared for a powerful sinus opening experience!
2. Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
3. Store in a dark, cool place for a month and remember to shake daily.
4. After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquidy goodness as you can from the pulp while straining.
5. Next comes the honey. Add 1/4 cup of honey and stir until incorporated.
6. Taste your cider and add another 1/4 cup until you reach the desired sweetness.
Herbal Ingredient Variations
These organic herbs and spices would make a wonderful addition to your Fire Cider creations. You can find them all and more in our shop!
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mary jayne richmond
posted 1 year ago
i've used the left over from the fire cider to put in with the chicken necks and back and bones ..etc. when i make a batch of stock... really good!!! and also a 'SHRUB' for the fire cider. its 1/3 cup fire cider... 1/3 cup unsweetened juice. 2 tablespoons of maple syrup in 2 quarts of water. very refreshing on the hot days of summer... you could even put some salt in it and have a electrolyte drink, i would think....hhmmm maybe i should try that
I haven't actually tested this recipe yet, but this is what I am planning to try:
1 part fire cider solids
1 part shredded cabbage
1 part chopped shrimp
1/2 part shredded carrot
Wrap in a spring roll wrapper and enjoy with your favorite Asian dipping sauce!
NOTE: I shredded my fire cider ingredients - onion, chile pepper, garlic, ginger, horseradish, turmeric - before soaking, with ultimate reuse in some recipe similar to this in mind. Besides, I figured why not? The extra surface area surely won't hurt the fire cider soaking. I also kept additional ingredients - pepper corns, lemon wedges, juniper berries, cloves, allspice, rosemary sprigs - inside a mesh bag while soaking, so that I could easily separate these from my reusable pulp afterwards.
mary jayne richmond wrote:hi everyone, just a question.. what do you do with the garlic and onions, etc after you strain the fire cider?? i hate to through it away. i've thought of whizzing it up in the food processor and then drying it to add to things like mayo or stews. any ideas would be very welcome
I dry the strained leftovers, grind them up and use a tablespoon of the mix in spiced dal. It is delicious.
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