Ryan and I used to fall victim to sickness incredibly often during fall and winter. When I taught preschool two years ago, I was literally sick every other week. It was never-ending.
Then something miraculous happened once we started eating fermented vegetables. We NEVER get sick anymore. I can literally be kissing a sick baby on the mouth and stay healthy. Other odd, notable ailments to flee with the fermented foods were Ryan’s intense food allergies to fish. So I do advocate the most immune boosting food of all time to be fermented vegetables.
However, it’s always wonderful to have your next secret weapon in case something does make its way in. This potent folk recipe has been around for ages and became wonderfully popular with herbalist Rosemary Gladstar. We use it in a slew of things. A nightly spoonful to boost immunity, as the vinegar element in my homemade salad dressings, a shot after a hard workout to take away any inflammation. You name it, this treats it!
1/2 cup fresh grated organic ginger root
1/2 cup fresh grated organic horseradish root
1 medium organic onion, chopped
10 cloves of organic garlic, crushed or chopped
2 organic jalapeno peppers, chopped
Zest and juice from 1 organic lemon
Several sprigs of fresh organic rosemary
1 tbsp organic turmeric powder
1/4 tsp organic cayenne powder
organic apple cider vinegar
raw local honey to taste
PROCESS | prepare all of your cold-fighting roots, fruits, and herbs and place them in a quart sized jar. If you’ve never grated fresh horseradish, be prepared for a powerful sinus opening experience! Use a piece of natural parchment paper or wax paper under the lid to keep the vinegar from touching the metal. Shake well! Store in a dark, cool place for one month and remember to shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining. Next, comes the honey! Add 1/4 cup of honey and stir until incorporated. Taste your cider and add another 1/4 cup until you reach the desired sweetness.