Fall Medicine Prep
By Kierra Simpkins, LMT
The ancient art of fermentation has been made popular again with its ties to promoting good gut bacteria and digestive health. I will be breaking down how to make a fermented good that you may not see in the stores like the classic favorites kimchi, pickles, and miso.
With the cold weather making itself known, it's the perfect time of the year to prepare Fire Cider. It’s a relatively simple immunity booster you can make with ingredients you likely have already in your home! A traditional herbal oxymel–a blend of vinegar and honey, that will keep you belly warm and assist in warding off the illnesses that come along with the seasonal change.
Typically the core ingredients are:
• Garlic: contains a well studied compound called allicin, a natural antimicrobial, antioxidant, and immune-activating chemical.
• Ginger: host to gingerols and shogaols which have clinically shown significant anti-inflammatory and antioxidant properties.
• Horseradish / Chilis: the sinigrin found in horseradish and the capsaicin in peppers work as decongestants, warming stimulants, and antimicrobials.
• Apple Cider Vinegar: the acetic acid in vinegar has demonstrated that it supports digestive secretions in addition to mild antimicrobial activity. Also gives a warming effect.
There are many variations to try and add on to the core components. Some people like to add black pepper, onions, or tangy fruits like pineapple to change up the flavor or amplify the effects.
Now that we understand what it is, what goes in it, how those ingredients work to combat germs, it’s time for the recipe!
To make a small batch you will need:
1 quart apple cider vinegar
1⁄4 cup fresh horseradish root
1⁄4 cup minced garlic
1⁄4 cup grated ginger root
2 chopped hot peppers
1⁄4 cup honey (this is optional but recommended for balancing taste and texture. Also contains antioxidants)
½ gallon mason jar with a proper fitting lid
Then, you simply combine all ingredients in the jar, making sure to leave 2 inches at the top. Tighten the lid and shake well. It will need to be stored in a cool, dark place. The infuse time is 3-6 weeks depending on how strong you would like it to be/taste. It’s suggested to give it a shake daily then weekly as time goes on. Once it’s to your satisfaction you strain out the herbs with a strainer or cheesecloth and add back into a jar. Continue to store in it a cool, dark place. No need for refrigeration. To help prevent sickness, take up to 2 tablespoons daily. You can add it to water, a salad, etc. Feel free to try out different methods.
With some easy, quick prep and a few weeks of time, you will have your very own jar of Fire Cider! If making it on your own sounds daunting, we also have ready to go bottles available for purchase in the lobby you can grab standalone or at your next appointment!
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