Also there is a reference from Stephen Buhner in his book on Antivirals that briefly mentions that dried/powdered ginger does not have the same medicinal value as fresh ginger and would more or less be a waste of time in Fire Cider. Can anyone elaborate on what occurs to the ginger in the drying process that it loses it’s constituents? Maybe evaporation?

Nancy, dear, how wonderful to hear from you! Thank you for the great recipe you included in the Fire Cider book and for all those fabulous herbal products you make. Nancy is a great medicine maker, herbalist and has her own herbal products business specializing in medicinal mushrooms.
We worked together for many years at Sage Mountain and Nancy helped in the early days of United Plant Savers.

Hi, Marie~Claude, it was always so hard for me to throw all that lovely ‘mark’ (herbs left after pouring off the liquid) away, so one day I tossed a particularly lively bunch of left over make in the food processor with a little additional honey, and a dab of fire cider liquid and blended all up into a yummy thick paste. It was quite tasty. I also made a batch and added walnuts and raisins to it. It was quite delicious and rivaled the best of fruit nut chutneys. Start with a small batch and play with your flavors and textures until you get it just right.

Hi, Celeste, stored in a cool location (pantry, cold cellar) apple vinegar vinegar products will last for months, even years. They’ll usually grow a ‘Mother’ if stored for any length of time, but this is a sign that it’s alive and has a living culture in it.