Spicy Cider
Have you heard of Spicy Cider? I never had before becoming “scrunchy” or what you’d call someone who is trying to lead a more natural life. Spicy cider is a homemade concoction made with a few different power foods that is fermented; because of this, it is said to be a cold/flu support. Anyone can make it- it is easy, can be quite fun to make and therapeutic as chopping foods can sometimes be. Why make Spicy Cider? Sooo glad you asked! Let’s break down it down and see what this is all about.
Foods are our medicine. Each ingredient used have been said to have one or more of the following properties: immune boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and circulatory stimulants. Thus, making it one of the first things we can go to when feeling run-down. Note- Spicy Cider is fermented and therefore should be planned ahead of when needed. The good part is that once it is ready, it does not really go bad- it just continues to ferment (with acidity and alcohol content slightly increasing). Now, let’s make some spicy cider in anticipation of those germs!
Grocery list:
½ cup peeled and diced fresh ginger root
½ cup peeled and diced fresh horseradish root
½ cup peeled and diced fresh turmeric
(the above 3 can be interchanged if one of the ingredients can not be found or consumed)
½ cup diced white onion
¼ cup minced garlic cloves
2 chopped jalapeno peppers
zest and juice of 2 lemons
raw apple cider vinegar (with the mother)
There are a few optional additions, such as fresh thyme and black peppercorns.
raw local honey to be added just before using
Materials needed:
Quart sized jar with lid
Wax paper
Sterilization equipment (can be a dishwasher, pot, water and tongs, or canning kit)
Fine mesh sieve or cheesecloth
Clean pot
Step by step:
-Start out by sterilizing the jar, lid and ring per manufacturer recommendation. This must be done immediately prior to making the spicy cider as bacteria can be airborne and may re-contaminate the jar.
-Thoroughly clean all surfaces being worked on. Make sure tongs, dish towels, knife, cutting board, and bowls are fresh and clean as well.
-Chop all of the ingredients.
-Place lighter ingredients (peppercorns, thyme, jalapenos, lemon zest with juice) into the sterilized jar first- as they may float
-Follow with the heavier ingredients (garlic, onion, turmeric, ginger, and horseradish).
-Top off the jar with the apple cider vinegar. Some will be soaked into the roots/vegetables, so you’ll really want to ensure that it is topped off well so that everything stay under the liquid to prevent spoilage).
-Line your lid with wax paper so it is protected from the vinegar, and put the lid on tight.
-Place your jar in a dark, room temperature location for about 4 weeks. Give it a shake every few days to ensure nothing at the top is above the vinegar.
After about 4+ weeks, the spicy cider is ready to be used. Use the fine mesh sieve or cheesecloth to strain the roots/veggies from the liquid and store until you are ready to use it. You can easily do this by straining into a clean pot or bowl and then transferring it back into your jar. Some people use the leftover veggies and roots in a stir-fry or in spring rolls- waste not, want not ☺
NOTES:
You can take Spicy Cider as a “shot”, as a warming tea, in juice, or as a marinade or dressing. A few of us have added the honey and taken as a shot- strong and delicious!.
Please be aware of any contraindications if taking any medications or you have a specific condition. This is general information with general knowledge. We are not medical professionals and blog content should not be used as a substitute for medical advice from a licensed medical professional.
