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Thanks for your video. I have found that I need to add black pepper to my mix, so as to increase the anti-inflammatory properties of tarmac. I am surprise you do not have it in your video. Peace, Long Life and Health to all.
Yes for my golden milk I definitely suggest adding black pepper! It increases the bioavailability dramatically. Definitely something I should ponder adding to my fire cider for sure. Thank you for mentioning it.
Oh and I forgot to mention... ginger also has a synergistic relationship with turmeric helping to increase it's bioavailability which is why I include it with my fire cider without fail.
My apologies! I did not get a notification about your comment and I am only seeing it now. You could totally swap out sweeteners or just skip it all together.
I’ve been told not to use agave because it acts the same way on the body as high fructose corn syrup does. I would think maple syrup would be fine, but it doesn’t have as many health benefits as raw honey does.
I don't see why not! I've never done it myself though. The only downside might be making the pieces of herbs and foods too small, making straining later more difficult.
@@SpiraeaHerbs Thank you. I've made some with and some without usinf a blender. I'll see what I like more when it comes to straining. Is it a problem if some of the particles will always stick out at the top, not completely covered by vinegar. Even when I use less material, some of it always floats to the top.
@@petermaier3725 I would just keep an eye on it because anything about the liquid could potentially grow mold. Do you have a fermentation weights you could use at the top? If not, a ziploc bag with something heavy in it (like some rocks) works great to keep the veggies submerged.
@@petermaier3725 If you are using Mason jars you can find ones for both wide mouth and narrow. My suggestion is to buy the size that you most use. If you plan on getting into fermentation, you may like the wide mouth ones best as its easier to fit more veggies into a wide mouth jar.
It doesn't ferment so no need to burp. I don't really think it would expire, but the effectiveness would wane over years. And no need to put it in the fridge because it is a vinegar, but you can if you want.
Wondering where you're from? I've never heard someone pronounce a "hearth" (place in front of the fireplace) as "herth" instead of pronounced "harth". Also, I don't know who pronounces the H in "herbs" as it is a silent "h", and gramatically pronounced "erbs". Thanks
Thank you for your question. Grammatically it is pronounced "erbs" only in the United States and France. There is actually some interesting history as to why Americans do not pronounce the H and has a lot to do with French influence. I've actually done a video on this as I get this questions A LOT! th-cam.com/video/gEOwQWYW_Do/w-d-xo.html I am from Canada and as a British Commonwealth country we pronounce the H in herbs. This is also the practice in Britain and surrounding countries, Australia and New Zealand. Hope that clarifies things for you!
@@PrairieJournals Definitely easier to find! Do you have a Costco membership? They have a raw apple cider vinegar that you can order online and have delivered if they don't have locations close to you :)
Until saw that bottle of pasteurized lemon juice, I thought this might be a good recipe.... I understand that you're working with what you have, but I would leave out the lemon juice if all you can find is pasteurized because the enzymes have been killed by the process.
So today was the first day of being able to use my FC. Took in a couple of ounces worth in my rejuvelac I have first thing in the morning on an empty stomach. Felt a bit nauseous at first, but got past it. Halfway through the day I delivered a WICKED detox dump that came out of nowhere! Smelled like burnt rubber and herbs. From there I was inspired to rub a couple more ounces of it about the top portion of my body. I now feel uncommonly elated, as I have been borderline suicidal for quite some time...what the heck is going on around here?
🌿 Are you new to herbal medicine and wish you had a great guide designed for exactly where you are? 🌼🍃Snag my free eBook it here → www.spiraeaherbs.ca/herbal-basics
After I strain mine, I dehydrate and powder and use for seasoning 😁, some goes to the chickens too👍
That is super smart! Love that idea!
I like that you reinforce working with what you have. It makes no sense to stress yourself out gathering ingredients for an anti-illness elixir
That is very much the spirit of Fire Cider. Use what you have!! I am glad you found this video helpful and thank you so much for watching ♥
I've watched so many videos on making Fire Cider and yours is the best! Thank you so much.
That is so kind of you! Thanks so much ♥♥
I love that wall of storage and hanging your pots and pans!
Thank you! I love that whole wall in my kitchen. ♥
I just made some on my own! Left out few things you use that I need to add to mine! Thanks! New subscriber!
Thank you for supporting my channel. I appreciate it 💙🙏
Thanks so much! Using my Nasturtium infused ACV for extra kick!
Oh my gosh that is an excellent idea!! Thank you for sharing it.
I’m excited I have everything you used I’m planning on making an additional batch today - last night I used as a marinade on wings YUMZING
Oh my husband would LOVE that. He loves his spicy wings. Thanks for sharing.
Wow what a lovey garden
Thank you 💙💙
Thanks for sharing your knowledge!
Thank you for watching!
Absolutely great info! Thanks for sharing!
Thank you for watching! Happy Fire Cider making :)
Something I have always wanted to try
I love it because it's all about embracing what you have an abundance of and using it to make medicine.
Love the video. Could we add slices of orange to give it some sweetness?
I don't see why not!
I am going to try this ty
Thank you for watching and taking the time to leave a comment!
I like your "use what you have" system...my cider in now jarred, and, we'll see what brews in a month...Thank you
The tradition of this recipe is ALL about using what you have! Glad to carry that one. Good luck with your brewing ♥
Glad I found this video
Thanks! Great video!
Thank you so much for watching!
Making fire cider this weekend!!
Great video!👍
Thank you for watching!
Will try this for sure. Thanks Correne.
Awesome!! Let me know what you think.
@@SpiraeaHerbs will do.
Excellent …. I’m subscribing.
Thank you! It's appreciated.
Awesome. ♨️
New subscriber thank you for the video
Thank you so much! Each and every subscriber is appreciated.
Thanks for your video. I have found that I need to add black pepper to my mix, so as to increase the anti-inflammatory properties of tarmac. I am surprise you do not have it in your video. Peace, Long Life and Health to all.
Yes for my golden milk I definitely suggest adding black pepper! It increases the bioavailability dramatically. Definitely something I should ponder adding to my fire cider for sure. Thank you for mentioning it.
Oh and I forgot to mention... ginger also has a synergistic relationship with turmeric helping to increase it's bioavailability which is why I include it with my fire cider without fail.
Excellent video. New subscriber
Thank you and welcome!
How long can i keep it.......is it necessary to refrigerate it ?
My apologies for missing this! I try to catch all the comments, but sometimes I do miss some notifications. I have never refrigerated mine!
I have lots of radish in my garden. Would this be valuable to add?
The big thing is using what you have, so if you like the heat of radishes, I would totally add a few!
Other than gently shaking it, do you need to burp it at all or any other maintenance while its infusing?
No burping necessary. Just store it in a cool and dark location ideally 😊
03/23/24-9:30am AZ
I didn’t see you add pepper or peppercorns since you added tumeric. Maybe I missed it.
Oh I would definitely recommend that. I made the video a LONG time ago so I don't remember, but the recipe on my blog does include it :)
Can I use maple syrup or agave instead of honey?
My apologies! I did not get a notification about your comment and I am only seeing it now. You could totally swap out sweeteners or just skip it all together.
I’ve been told not to use agave because it acts the same way on the body as high fructose corn syrup does. I would think maple syrup would be fine, but it doesn’t have as many health benefits as raw honey does.
would you not need to add black pepper for the turmeric?
You can yes, but the combination of ginger and turmeric is also quite synergistic and improves bioavailability as well.
Thank you for this great video and recipe!
Can I put all the ingredients (including ACV?) in a blender and just blend? - Then strain after 4-6 weeks.
I don't see why not! I've never done it myself though. The only downside might be making the pieces of herbs and foods too small, making straining later more difficult.
@@SpiraeaHerbs Thank you. I've made some with and some without usinf a blender. I'll see what I like more when it comes to straining.
Is it a problem if some of the particles will always stick out at the top, not completely covered by vinegar. Even when I use less material, some of it always floats to the top.
@@petermaier3725 I would just keep an eye on it because anything about the liquid could potentially grow mold. Do you have a fermentation weights you could use at the top? If not, a ziploc bag with something heavy in it (like some rocks) works great to keep the veggies submerged.
@@SpiraeaHerbs The idea with fermentation weights is great, I will buy some. Should they be the exact size as the glass mouth or can they be smaller?
@@petermaier3725 If you are using Mason jars you can find ones for both wide mouth and narrow. My suggestion is to buy the size that you most use. If you plan on getting into fermentation, you may like the wide mouth ones best as its easier to fit more veggies into a wide mouth jar.
Doesn't the vinegar soak through the parchment paper? And still get to the metal lid?
Eventually yes. But not before you would want to strain it. Then replace the parchment with a fresh piece 😊
Do you need to burp the jars? Should this be put in the fridge after 6 weeks? Does it expire?
It doesn't ferment so no need to burp. I don't really think it would expire, but the effectiveness would wane over years. And no need to put it in the fridge because it is a vinegar, but you can if you want.
Wondering where you're from? I've never heard someone pronounce a "hearth" (place in front of the fireplace) as "herth" instead of pronounced "harth".
Also, I don't know who pronounces the H in "herbs" as it is a silent "h", and gramatically pronounced "erbs". Thanks
Thank you for your question. Grammatically it is pronounced "erbs" only in the United States and France. There is actually some interesting history as to why Americans do not pronounce the H and has a lot to do with French influence. I've actually done a video on this as I get this questions A LOT!
th-cam.com/video/gEOwQWYW_Do/w-d-xo.html
I am from Canada and as a British Commonwealth country we pronounce the H in herbs. This is also the practice in Britain and surrounding countries, Australia and New Zealand.
Hope that clarifies things for you!
What if I forgot to strain it can I still use it?
As long as it doesn't smell funky or have mold on it... I would use it!
Would it make a huge difference to ferment it as a wine instead of a vinegar?
I have never tried that so I can't speak to it, but it certainly sounds like a fun experiment. If you do try it, please keep us posted.
Can I use the apple cider vinegar that's with the white vinegar and pickling vinegar? I know, I can hear the screams 😅
You can, but I wouldn't personally recommend it. It will not have the same health benefits as using the raw unpasterized stuff.
@@SpiraeaHerbs yeah, I believe that also, but it is more plentiful for us here. Love yr vids, thank you for answering. Blessings🕊️🤍🇨🇦
@@PrairieJournals Definitely easier to find! Do you have a Costco membership? They have a raw apple cider vinegar that you can order online and have delivered if they don't have locations close to you :)
Can it stay unrefrigerated?
I never refrigerate mine 😊
Until saw that bottle of pasteurized lemon juice, I thought this might be a good recipe.... I understand that you're working with what you have, but I would leave out the lemon juice if all you can find is pasteurized because the enzymes have been killed by the process.
I thought the same thing. Only reason to add it would be flavor, but I doubt you would taste it in there. I usually use a fresh lemon cut up in mine.
Tại sao chị chỉ quay camera vào mặt chị suốt thời gian dài , phải quay camera vào quá trình làm sản phẩm chứ
Thank you so much for your feedback. I will pass this onto my husband who does a lot of my filming.
So today was the first day of being able to use my FC. Took in a couple of ounces worth in my rejuvelac I have first thing in the morning on an empty stomach. Felt a bit nauseous at first, but got past it. Halfway through the day I delivered a WICKED detox dump that came out of nowhere! Smelled like burnt rubber and herbs. From there I was inspired to rub a couple more ounces of it about the top portion of my body. I now feel uncommonly elated, as I have been borderline suicidal for quite some time...what the heck is going on around here?