Fire Cider - Part 2

You can read Part 1 here.

I waited six weeks to strain my Fire Cider. I guess because I wanted it good and strong!

Before and after...

October 10, 2017 - Day one

November 28, 2017 - Six weeks later

I had another gallon jar to put my strainer bag in so I could transfer it all over.

I squeezed out as much as I could from the strainer bag. The next photo shows the bulk of vegetables I had after six weeks.

And here is the unsweetened amount of liquid I got today below. The straight Fire Cider, to which I added honey to taste. I would've used maple syrup, but I am out at present. Honey is a good soother when dealing with sickness. 

These are quart jars. After I added honey, I netted about 2 ¾ quarts total of Fire Cider. The leftover strained vegetables are in my freezer, because I figure it can give good flavor to other recipes. Today we used some in a dressing to add some zing to a cabbage and zucchini slaw we made for lunch. I can add them straight from the freezer/partially thawed to blended salad dressings, hummus and other sauces and blended soups to add flavor. Nothing goes to waste if I can help it! 

Freezing the vegetables for other uses. 

So that is how things turned out. Now I am officially ready for the cold season that is now upon us. This week ends in December, so none too soon. I hope you stay warm this season. If not, make a little Fire Cider for your own house! Just an ounce or two will do, every day.  Enjoy!