How to Make Fire Cider
Fire cider is one of my favorite things to make at the end of Summer.
It’s a traditional immune-boosting health tonic that’s made from fresh horseradish, ginger, garlic, onions, cayenne pepper, apple cider vinegar and honey.
It’s sweet and spicy and a tasty way to protect against cold and flu symptoms! Plus there are soooo many different ways to enjoy this elixir. Here are a few favorites:
Take a shot (about 1-2 Tablespoons) straight up. My preferred method.
Dilute the fire cider tonic with warm water, juice or apple cider and enjoy as a warm tonic.
Swap vinegar in a salad dressing for fire cider.
Fire Cider benefits:
Ginger
Ginger is a warming herb that helps with digestion, infections, and nausea.
Garlic
Garlic has both antiviral and antimicrobial properties, and has long been used for cold and respiratory infections. It’s great for building and supporting the immune system too!
Onions
Similar to garlic, onions are rich in quercitin and strongly anti-inflammatory.
Horseradish
Fresh horseradish is helpful for headaches and fighting cold and flu symptoms and it’s there’s nothing like it for clearing the sinuses!
Hot Peppers
The capcaisin in peppers support healthy circulation, and helps to support your immune system to fight infection. They can also clear out your nasal passages, relieve coughing and even soothe a sore throat.
Lemons
Lemons are a great source of immunity boosting vitamin C and support digestion.
Turmeric
The bright golden color of turmeric comes from the antioxidant curcumin. It’s a powerful anti-inflammatory, and helps to reduce pain and swelling.
Honey
Choose local raw honey whenever you can! Because bees collect local pollen, eating local honey is a tasty way to microcode your immune system and fight off allergies.
Apple Cider vinegar
ACV is a well loved remedy that is helpful for just about everything, from supporting digestion to improving blood sugar it’s a good one to keep around!
Are you convinced yet? I hope so.
Let’s Make Fire Cider!
INGREDIENTS
1/2 cup horseradish root (peeled and grated)
1/2 cup ginger root (peeled and grated)
1 medium onion (diced)
1 lemon (cut into thin slices)
10 cloves of garlic (pressed)
2-4 habanero or jalapeno peppers (diced)
1 tablespoon ground turmeric (or 2 T freshly grated turmeric root)
Organic unfiltered apple cider vinegar
1/4 cup local raw honey (or to taste)
DIRECTIONS
Add ginger, horseradish, onions, garlic, lemon, peppers, and spices into a quart sized canning jar.
Pour the raw apple cider vinegar in until all ingredients are fully submerged and the vinegar reaches the top of the jar. Lay a piece of parchment paper over the rim of the jar to keep the vinegar from touching the metal or use a plastic lid if you have one. Shake to combine then let sit in a dark, cool place for 4 weeks. Shake the jar daily.
After 4 weeks, use cheesecloth to strain out the solids and pouring the infused vinegar into a clean jar. Let it drain for 30 minutes, then gather the corners of the cloth, and squeeze out as much of the liquid as you can. Once strained, add honey to taste and store in the refrigerator or a cool, dark place for up to a year, shaking well before using.
Enjoy!