Wednesday, October 9, 2013
Among other things I made a gallon batch of Fire Cider. The Boy had dug up quite a bit of our horseradish yesterday afternoon so today I set myself to peeling and cutting. I prepped several heads of garlic, a large ginger root and chopped them all in the food processor. It all went into a gallon jar along with hot pepper flakes, a handful of fresh jalapenos, astragalus root slices, ground turmeric and then covered with apple cider vinegar.
There's no measuring for me, but I tend to be generous and I did have a lot of horseradish. It already smells and tastes divine, but it will sit for six to eight weeks before I strain and bottle it for winter use.
I love this stuff. It's so good and good for you. I perceive it primarily as food and use it almost daily in salads, on veggies, in cooking, as a marinade, for deglazing, and in whatever way I'm inspired in the moment. I sometimes fill a small cordial glass to sip, or a shot glass to slam back, especially when I feel a first tickle of some pathogen trying to make a home in body.
So, yeah, that's what I made today.