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Pdfa generous handful of three cornered leek, washed and chopped
5cm horseradish, peeled and grated
2 cloves garlic, finely sliced
1 hitchhikers thumb of ginger
1 hitchhikers thumb of tumeric
2 chillis, halved
1 lemon, thinly sliced
700ml raw cider vinegar
3 tbsp runny honey
2 star anise
20cm rosemary, ideally ginger rosemary for extra gingeriness
Place everything but the vinegar in a good sized jar. Pour in an inch of vinegar and stir well to dissolve the honey. Add the rest of the vinegar, and seal. Store in a cool place, out of direct sunlight.
Fire cider will be good after around 5 days infusing, but if you can leave it a month so much the better for the flavour and the beneficials. After a month of infusing, strain and bottle, composting the bits.
A tablespoon a day, either neat or with sparkling water, should keep you out of sick bay⁵.⁶