Today I made fire cider vinegar

Ingredients:
3/4 cup grated fresh horseradish root
1 medium fresh chopped onion
1 medium bulb of chopped garlic
1/2 cup or more grated ginger
3 – 5 Jalapeños ‘ To Taste’ means should be hot, but not so hot you can’t tolerate it. Better to make it a little milder than too hot; you can always add more pepper later if necessary.

Place herbs in a liter canning jar or two-quart jars and cover with 32 ounces raw apple cider vinegar. Cover with a tight-fitting lid.
Place the jar in a warm place and let for three to four weeks. Best to shake every day to help in the maceration process.
After three to four weeks, strain out the herbs, and reserve the liquid.
If you wish, add some honey ‘to taste’. Warm the honey first so it mixes in well.
Rebottle and enjoy!

Fire Cider will keep for several months unrefrigerated if stored in a cool pantry. But it’s better to store it in the refrigerator if you’ve room.
take 1 Tbs up to 3 times a day whenever you feel a cold coming on or are in a situation that is a stress on your immune system such as travel.

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