The Magic Onion (for earaches) + Persimmon Vinegar
life is hard; food doesn't have to be #71 [vol2, 11.1]
My daughter began complaining of ear pain at sundown on Friday before Urgent Care places were readily available. “Oh great,” I thought, “we will suffer with ear pain all weekend before I can get her in on Monday.”
I called another like minded natural momma and asked her for tips. She said, “This is gonna sound crazy but you should at least try it. It has worked every time for my kids.”
My daughter was wincing with pain and maybe a tad bit dramatic from my perspective. After about 30 seconds with the Magic Onion on her ear, she fell asleep! It was the craziest thing ever.
I walked 10 steps down the hall and asked my oldest son, “Did you hear your sister crying about her ear?”
Yes, but she’s quiet now.
I told him she’s asleep.
He couldn’t believe it and neither could I. It’s magic.
Many years later, my kids now ask for the Magic Onion when they begin to feel the dreaded ear pain.
Slice any kind of onion through the equator.
In a saucepan with a lid, add a quarter size of oil. Place half the onion cut side down. Cover with the lid then turn on medium heat for about 5 minutes until the onion is soft. Not completely mushy and falling apart but soft when you give it a squeeze.
Cover the onion with a light tea towel or old t-shirt. When it is cool enough for a child to handle but still very warm - almost hot if they can stand it - apply to the ear experiencing pain. I have the child lay on their side with hurting ear up so gravity helps keep the warm onion on their ear.
The warmth from the onion, as well as something about the chemical composition helps to draw out pain.
I use the same onion and keep reheating it for 24-36 hours. It’s ok if the onion gets lost in their bed...just find it and reheat it. It can be reheated in the microwave but it’s been my experience that the stove heats more evenly and gently.
If I expect a child to wake in the night with ear pain, I will prepare the onion before I go to bed. That way I can get back to sleep faster at 3AM.
Persimmon Vinegar
This week I went to a local Weston A. Price gathering and took my ferments, including my newest love, persimmon vinegar. If you have a wild persimmon tree, now is the time to collect the fruit and try your hand at vinegar making.
Since they’re free and seasonal, gather at least 2 quart jars of fruit. Or a gallon!
If you’ve not had a frost yet, freeze persimmons to take off that bitter edge. Freeze in a single layer so they don’t stick together too much.
Once they’ve been frosted or frozen, fill a quart jar with persimmons. Add 2 heaping spoons of sugar (white is fine). About 3T raw ACV. Fill the rest of the jar with filtered water. Chlorine impedes the bacterial growth we are promoting.
Cover so fruit flies don’t get in. You’ll want to stir every 8-12 hours so mold doesn’t grow on the surface. Keep in a warm place, at least 70* is optimal. When I made this batch a few weeks ago it was 80* and so I tried to keep it cooler.
It will get bubbly & boozy.
After about 7 days, strain solids out. Then let it sit, covered, in a cool dark place for several weeks. It's ok to taste it. It will get more sour each week and be vinegar about week 6 - depending on the temperature.
If you don’t use a plastic lid, use a piece of wax paper or parchment as a barrier because the acid (even evaporated) will eat the top of a metal lid over time.
The vinegar will grow a “mother” which floats like a gelatinous disk. It can be used to start the next batch. Preserve the mother by putting the mother in vodka. I let mine get 1/4-1/2” thick before removing it.
I made some super yummy blackberry vinegar this summer. Last summer I used red clover flowers and honey to make vinegar. Options are endless!!
What to do with so much vinegar?
I’ve gone on a raw vinegar kick since my trip to Italy in 2019 and now have quite the collection. Here’s a newsletter I wrote about them. Some basic ways I use vinegar: homemade salad dressing (here are my fav recipes), shrubs (think pioneer electrolytes), hot tea, and a splash with wilted greens.
Life is hard, food doesn’t have to be,
Julie