Fire Cider - Cold and Flu Tonic

Fire cider

Fire cider is a traditional folk remedy for coughs, colds and sore throats made from onion, garlic, ginger, turmeric, lemon, herbs and apple cider vinegar. 

We use this as a tonic mixed with honey in the cooler months to prevent and fight off colds when they strike.

The original recipe is made with horseradish which can be hard to find unless you grow it yourself so you can substitute daikon, regular radish or leave it out completely. If you can get a hold of horseradish I would highly recommend adding it in as it takes the flavour to a whole new level and is extremely delicious!!

You can also add in chillies or jalapeรฑos to give it an extra kick but I opted to leave them out this time to make it more kid friendly. 

Fermented Mustard

fermented mustard

Mustard is a super simple condiment to whip up. This fermented version takes one day to ferment and will last in the fridge for a couple of months. This mustard is stronger than your standard variety so a little bit really does go a long way. You can use it in salad dressings, sauces or straight up as a spread. 

Lacto-Fermented Mango and Ginger Chutney

mango and ginger chutney

This isn't your average chutney. Traditional chutneys are preserved with lots of sugar and vinegar. This one has no added sugar and is preserved by lacto-fermentation. This means it's full of healthy bacteria that are good for your gut. The down side is it won't keep for as long as your standard chutneys and will continue to ferment in the jar changing flavour as it goes. For this reason it is best consumed in 1-2 weeks. After that it will start to turn slightly alcoholic from the fermentation of fruit (it is still ok to eat but best hide it from the kids!).

This makes a delicious accompaniment to both sweet and savoury dishes. We use it more as a sweet topping and dollop it on porridge, pancakes and muffins. Experiment and see how you like it.