About This Recipe
Note: Another easy way to think of this potlikker fire cider is as a nutrient-rich, vinegar-based hot sauce. You could sprinkle this on greens for some meta flair or add it to soups. For the collard greens, feel free to substitute mustard greens, turnip greens, or kale, with consideration of the flavor for each green. Collards are a solid source of vitamin C and minerals like calcium. Dried nettles, chickweed, and elderberries are available at specialty herb shops and online.
Equipment: 48-oz or 64-oz wide-mouth glass jar with lid and a nut milk bag
- 7 garlic cloves, crushed
- 2 cups (90 g) collard greens, chopped
- 1 onion, chopped
- 1/2 cup (100 g) grated ginger
- 1/2 cup (60 g) grated horseradish (1/4 to 1/2 cup prepared horseradish is fine in a pinch)
- 1/2 cup (14 g) dried oatstraw
- 1/2 cup (6 g) dried nettles
- 1/2 cup (14 g) dried chickweed
- 1/4 cup (30 g) dried elderberries
- 1 Tbsp (5 g) smoked chile flakes
- 1/2 tsp cayenne powder
- 2½ to 3 cups (600 to 720 ml) apple cider vinegar
- 1/4 cup (60 ml) blackstrap molasses
- 1/4 cup (60 ml) raw honey
Step 1Put the garlic, collard greens, onion, ginger, horseradish, oatstraw, nettles, chickweed, elderberries, chile flakes, and cayenne in a 48-oz or 64-oz glass jar and cover with the apple cider vinegar. Add the blackstrap molasses and honey. If the ingredients are not fully covered, add more vinegar until they are submerged. Seal the jar. (If your lid is aluminum, put a piece of parchment paper over the jar before sealing the lid so that the vinegar doesn’t react with the aluminum.) Shake to combine.
Step 2Allow the fire cider to sit in a cool, dark place for 3 to 4 weeks. Put a nut milk bag in a strainer set over a large container; strain and decant into the jar or several jars. These will keep in the refrigerator for several months.
Step 3Take 1 Tbsp a day when you feel run down or add to recipes for a peppery and nutrient-rich kick. Or, as noted, great on a plate of greens!