Makes: 1 jar
Prep time: 10 minutes
Ferment time: 2-4 weeks
A healing tonic and immune boosting elixir perfect for everyday use and the upcoming winter season!
Fire water or fire cider is a spicy fermented tonic that is used as an elixir for its many benefits including its immune boosting properties. This healing elixir is a great DIY tonic that can be included into your diet on a daily basis. You basically macerate a bunch of great easily accessible ingredients (recipe below) and combine it with raw apple cider vinegar, let it ferment for a few weeks and voila!
The flavours are wonderful because you are getting a combination of spicy, pungent, sour and sweet.
The health benefits are endless (listed below) and it can be used as a daily tonic or combined into drinks, mocktails, dressings, marinades and sauces. I also think it would work really well in herbal teas, juices, smoothies and even soups, stews, dhals and curries too.
Nutritional benefits include:
antimicrobial and antibacterial properties
fights colds and flus
lowers blood sugar levels
lowers cholesterol levels
promotes good circulation
assists sinus congestion
assists gut health
You can drink 1-2 teaspoons of this homemade tonic daily.
This ancient healing remedy really is the epitome of 'let food be thy medicine and medicine be thy food." I really hope this ancient wisdom becomes a hot new trend!
Let's make it :)
Apple cider vinegar (with 'the Mother')
1 red onion, diced
1 carrot, diced
1 ClemenGold, chopped with skin (can sub a naartjie or orange)
1 lemon, chopped with skin
1 small fresh jalapeño, sliced
1/4 cup freshly grated ginger
8 garlic cloves
1/3 cup raw honey or agave syrup
1 tbsp turmeric powder
1 tbsp dried thyme
1 tsp black peppercorns
1/2 tsp cayenne pepper
Pinch of pink Himalayan salt
Use a sterilized glass jar, play around and create your own layers with the vegetables, fruit and spices. Use a pestle to push each layer down and add apple apple cider vinegar to the jar. Continue to push each layer down and add more vinegar until the jar is filled.
Close tightly with a lid and allow to ferment for 2-4 weeks. Store the jar in a cool dark place.
At the 2 week mark, taste the liquid and see how it is, you can then taste it daily to test it and when ready, use a colander or cheese cloth to drain the liquid out.
Place in a sterilised jar and store in a cool dark place. If needed add more raw honey or agave syrup.
Special thanks to food stylist and photographer, Samantha Lowe