Make fire cider - PEP BB medicine.sand.vinegar.fire

I made fire cider the other day!  It's a bit hard to harvest many of the ingredients in Wisconsin but I think I did pretty good.  My journal is in a Word-like software program so I'll just copy/paste that section in here for that requirement:

Fire Cider:
1 med onion, chopped
4-5 cloves garlic, minced
3-4T grated ginger root
3-4T grated horseradish
Apple cider vinegar

Combine solid ingredients in a quart mason jar.  Fill jar with ACV.  Place in warm spot (coat closet) and sit for 2-3 weeks.  Strain and add honey and cayenne to taste if desired.  Take 1T 5x daily at first sign of cold.

I harvested the onion, garlic and horseradish from our garden.  I harvested one tiny ginger from my greenhouse and got the rest from the store.  Vinegar came from the store to ensure the right amount of acidity (maybe that's just a canning concern?)

Thanks Mike!  I do back up my computer to a separate hard drive.

I started my Fire Cider. But then I found that the requirements for the BB say that more than half of the ingredients have to be grown yourself...
That will mean I'll have to grow onions and garlic in my garden next year (which I didn't grow because they are easy to get and not expensive when you buy them here). And try again to grow a ginger plant (in the window sill). This time only the horseradish I had grown myself.
Anyway this is encouraging! For growing more variety in my garden and for making interesting Journal pages.

Here is my submission for the Natural Medicine Aspect - Sand for Straw - Make Fire Cider BB.  

I planted, grew, and harvested onions and garlic at my sister's house this year.

To document the completion of the BB, I have provided the following:
 - a picture of your ingredients being harvested
 - a picture of the ingredients you bought from the store
 - a picture of your ingredients in vinegar
 - a picture of your completed fire cider in a labeled container

Recipe:

organic honey

organic champagne vinegar

harvested red onion

harvested garlic

ground pepper

powdered tumeric

powered caynene

diced lemon peel

Quick Fire Cider:

navel oranges, mandarins, grapefruit, lemon (storebought); peeled and crushed
rhubarb (harvested); sliced thin
ginger root (storebought); sliced thin
turmeric root (harvested): sliced thin
red onion (harvested): sliced thin
carrots (harvested): sliced into matchsticks
lots of garlic (harvested): sliced thin
horseradish (storebought): minced
chopped garlic in oil (storebought)
4 hot pepper powders (storebought)
thyme (harvested)
garlic powder (storebought)
red pepper (harvested): crushed
red pepper (harvested): whole
turmeric powder (storebought)
dehydrated onions (harvested)
dehydrated mixed vegetables (harvested)
dehydrated carrots (harvested)
apple scrap vinegar (fermented from scraps)
local honey (farmer's market) to taste

I eyeballed the amounts, layered them into a huge glass container. Stirred daily, tasted daily. The first few days were so strong, steeped on the counter for 2 weeks. Strained thru a linen bag into several jars and added honey to taste.  Sealed and labeled.