A form of oxymel—a centuries-old herbal immune-boosting tonic—this pungent antiviral blend is guaranteed to kill pathogens. Optional bug-busting additions: 1/4 cup dried elderberries, or a handful of rosemary or thyme sprigs. Do a shot three times a day if you feel a bug coming on.
For more about this recipe: Anti-Viral Foods
1 large onion, chopped
1 large jalapeño pepper, chopped (including seeds)
1/4 cup grated ginger root
2 Tbs. crushed garlic cloves
Apple cider vinegar (about 2 cups)
1/2 cup raw honey
- Combine onion, jalapeño, ginger, garlic, and any optional additions in quart jar with a tight-fitting lid. Add apple cider vinegar to cover vegetables and herbs by one inch, and shake well to mix. Place small fermenting weight or ramekin filled with beans on top of mixture to keep vegetables and herbs submerged. Cover with lid, and let stand in cool, dark spot 2–3 days, or up to 2 weeks.
- When Fire Cider is ready, remove weight, re-cover jar with lid, and shake vigorously. Strain mixture through fine sieve into pint jar. Add honey, and shake to mix well. Pour 2 Tbs. into shot glass, and serve. Store remaining Fire Cider in refrigerator with a tight-fitting lid.
- Calories: 310
- Carbohydrate Content: 82 g
- Fiber Content: 2 g
- Protein Content: 2 g
- Sodium Content: 10 mg
- Sugar Content: 73 g