Making our favourite fall staples - Fire Cider, Ginger shots & Sauerkraut. - A calming visual diary.

As the cooler months begin to set in there are a few simple staples we like to have on hand, please join me as I make some of these for our home.
If you would like to try them as well, I will leave the recipes below.
I hope this video offers you a peaceful moment and a gentle presence to keep you company.
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Fire Cider:
Please remember there is no wrong way to make this, use what you have, and if you like something else then add it, and if you don't, then leave it out.
Ingredients:
2 medium onions (chopped)
10 cloves of garlic
1 cup fresh ginger root (chopped)
1 cup of Cranberries ( fresh or frozen)
1-2 fresh hot peppers (such as jalapeño, habanero chopped)
2 lemons (chopped)
2 oranges (chopped)
Fresh Rosemary, Sage, Thyme and Oregano (optional)
1 Tbsp turmeric powder or 2 tablespoons fresh turmeric root (grated)
1 tablespoon black peppercorns
1/4 teaspoon cayenne pepper (optional)
1 tablespoon raw honey (or to taste)
Apple cider vinegar (enough to cover the ingredients, approximately 3 cups)
A jar (with a tight-fitting lid)
Instructions:
Wash, and chop all the fresh ingredients.
In a clean jar, begin layering the ingredients.
Pour raw, unfiltered apple cider vinegar into the jar, ensuring all ingredients are completely covered.
Seal the jar tightly and shake it well. Place the jar in a cool, dark place, like a pantry or cupboard, and let it steep for 3 to 4 weeks. Shake the jar every day or as often as you remember to help the infusion process.
After the cider has steeped for at least three weeks, strain the mixture through a fine mesh strainer or cheesecloth into a clean jar. Squeeze out all the liquid from the solids to get the most out.

Sweeten to taste with raw honey, as It balances the strong flavours and adds a soothing element. Store your fire cider in a sealed bottle in the fridge, where it will keep for up to a year.

How to Use Fire Cider:
Take 1 to 2 tablespoons daily as a preventive measure, especially during cold and flu season.
If you’re fighting a cold or feel one coming on, you can take it several times a day. It can also be used as a base for salad dressings, marinades, or added to tea.

Ginger Shots:
To a blender add the following:
The juice of 4 lemons
1/2 a cup of apple cider vinegar
2 cups of water
1/2 tsp of turmeric
1/4 tsp of cayenne pepper
3-4 large pieces of ginger.
2-3 Tbsps of raw honey.

Blend until smooth and strain through a fine mesh strainer.
store in a glass bottle in the fridge for up to 7-10 days. If you want to keep the mixture longer, freeze it in ice cube trays and use it in smoothies or defrost as needed.


Sauerkraut:
1 medium to large head of cabbage (about 2.2 pounds or 1 kg)
Salt (about 1.5%–2.5% of the cabbage’s weight)

Salt Ratio: For 2.2 pounds (1 kg) of cabbage, use 1.5 to 2.5 tablespoons of salt (20–25 grams).



#gardening #calming #firecider #gingershots #relaxing #chillvibes #peacefulmoments #calmingsounds #relaxingsounds #relaxing #simpleliving #soothing #asmr