Fire Cider Friday

  I have been dropping the ball lately on being consistent with blogging, and of course I have a million excuses, but I really do love this space.  Before blogging and sharing things across social media, I took LOTS of pics.  In college, I took my camera running with me and would take picture of scenery, random street art, etc.  When we were married Mike and I took selfies in our travels.  When we started having kids I took a million pictures of all of them, the daily stuff and the big milestones.  I would just write about our days in my picture books instead of on a blog.  I guess this photo journaling is in my blood.  All that to say, I don't plan on stopping anytime soon, just hoping to not have as long of breaks.

  Back to my blog topic.  Fire cider.  Have you tried/heard?  This is all of the good for you stuff, soaked/fermented in apple cider vinegar for a month and drink it kind of stuff.  Like nothing should be able to withstand fresh garlic, ginger, turmeric, onion, HORSERADISH, and JALAPENOS all swished around with apple cider vinegar in your mouth, esophagus, stomach, or intestines.  This seems like last resort kind of stuff.  I'm not sure how this is going to go over...and I can handle the apple cider vinegar shot like a champ...but I guess we'll find out in a month.  Cause on tuesday, I made this!  Cause you know why?  I am tired of someone in my family being sick, snotty, coughing, etc. etc. etc.  Sick and tired, tired of being sick, sick of being tired.  All of it.  We hardly have a moment to let our immune systems boost because there are so many of us that it just keeps getting passed around.  So this fire cider business is supposed to help.

  I wanted to make this a couple of weeks ago when the jalapeños were still green and not wrinkly, but such is life.  The recipe is here.  Not pictured, a lemon!

  Peel and chop up all.  Does everyone else just chop and push the extras off the cutting board like me? This is what dinner prep looks like every day.  Is there a better way?  Except, I had never used fresh turmeric before and that left some stains on the counter!  Oops!

Put into a quart sized jar.

 Take a quick pic of your sous chef, who happens to be able to handle the chopped onion, garlic, and horseradish better than me.  One of the major benefits of wearing contacts!!

Push it all down!

  Top it off with apple cider vinegar, making sure everything is covered nicely!  The recipe talked about a fermenting stone to make sure everything stayed down and didn't spoil.  I dropped in a smaller jar to help out.  Everything seems to be staying down nicely except the jalapeño seeds.

  Wait 2-4 weeks, preferably 4.  Drink a shot as is, make a tea and inhale vapors, use as a salad dressing...  I have some time to decide how I will use mine.  Hopefully by then we'll be using it only for preventative measures!

Happy friday!