I've gotten a few requests for my winter potion recipe for warding off colds. It's not for the faint of heart, but it has (for me, anyway) been a nifty, amazing recipe to shorten the torture of of winter malaise.
The recipe is based off my Korean friend who used to drink shots of kim chi juice in the winter to ward off colds. D and his entire family swore by this method, and D never seemed to get sick. Considering the ingredients in kim chi, it made sense. I created a vegan version that includes the benefits of kim chi juice without the fish sauce/shrimp or sodium content.
Warning: It is spicy, and this is geared toward those that can handle a lot of garlic in their diet.
Ingredients marked with a * have available substitutions- see notes.
Ingredients
*1/4 cup Korean red chili flakes (the type used to make kim chi, available in any Korean grocery store).
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 yellow onion
*1/2 ripe apple
*1/2 ripe pear
14 oz unpasteurized apple cider vinegar (Bragg's brand apple cider vinegar can be found in most health food stores).
14 oz apple or white grape juice.
Required Equipment
Glass container (I save glass apple juice jars for this), food processor or blender.
Required Equipment
Glass container (I save glass apple juice jars for this), food processor or blender.
Notes
*You can substitute powdered cayenne pepper if you cannot find Korean chili flakes. I would start with 1/2 tablespoon to start. Taste the paste (it won't kill you, I swear) and add more until you reach your tolerance.
*You can also substitute fresh chili peppers like serrano or habanero for the chili flakes. Again, start with one chili pepper, and add more to taste until you reach your tolerance. Removing the seeds from the fresh pepper makes it less spicy. I often do not seed the peppers for this recipe, but if you have low spice tolerance, I would seed them.
*You can use a whole apple or pear instead of 1/2 each.
Directions
Purée the apple, pear and onion and 1/2 cup of the apple juice in a blender/food processor (the apple juice will help make for a smoother purée).
Add the chili, garlic and ginger and purée more to blend thoroughly, adding more juice as needed to keep the contents blending.
Transfer to a large bowl, add the remaining juice and all the apple cider vinegar, then transfer to tightly sealing glass bottles.
Store in the fridge, will keep for up to 2 weeks if stored in the very back of the fridge.
Shake before pouring. I take as many as 3 shots a day. Adjust to your tolerance. I recommend starting slow.
Purée the apple, pear and onion and 1/2 cup of the apple juice in a blender/food processor (the apple juice will help make for a smoother purée).
Add the chili, garlic and ginger and purée more to blend thoroughly, adding more juice as needed to keep the contents blending.
Transfer to a large bowl, add the remaining juice and all the apple cider vinegar, then transfer to tightly sealing glass bottles.
Store in the fridge, will keep for up to 2 weeks if stored in the very back of the fridge.
Shake before pouring. I take as many as 3 shots a day. Adjust to your tolerance. I recommend starting slow.
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