Fire Cider

 

Fire Cider is a traditional folk remedy made from a combination of horseradish, garlic, onion and various herbs infused in apple cider vinegar. With a kick of spicy, tart, and sweet, fire cider can be used in a variety of ways, most popularly for sinus congestion and warding off colds and flus. It's also a great way to wake up your senses on a cold winter morning! You can read more about the history of Fire Cider here. 

I like to sip a tablespoon or two in the morning, but it's also great in salad dressings, in a marinade, or even mixed into cocktails (I see a kombucha cocktail recipe in my future!). The strained vegetable remnants also taste amazing in a stir fry. 

This recipe is very forgiving and is only a rough guideline. Feel free to make substitutions for any herbs or flavorings that you prefer. The most important ingredients are the ratio of horseradish, garlic, onion, and apple cider vinegar.  Use what's in season, what's available to you, and what you like! If possible, I recommend using organic ingredients as you are steeping all the goodness out of the produce.

Homemade Fire Cider

ingredients

  • 1/2 cup grated/chopped fresh horseradish

  • 1/2 cup grated/chopped fresh ginger

  • 1/4 cup grated/chopped fresh turmeric

  • 1 onion, peeled and diced (I used purple)

  • 1 bulb garlic, peeled and chopped

  • 1 jalapeno, sliced

  • 1 lemon, sliced

  • 1 orange, sliced

  • 1/4 cup chopped fresh parsley

  • 1 tbsp fresh rosemary

  • 1 tbsp cracked black peppercorn

  • 2-3 cups unfiltered apple cider vinegar 

  • 1/4 cup raw honey, or more to taste

directions

  1. Place all the grated/chopped ingredients into a quart sized jar. 
  2. Pour apple cider vinegar all the way to the top, pressing down if necessary to remove any air bubbles. Screw lid on top. If it is metal (such as a canning jar), place a piece of parchment or wax paper between the jar and lid to prevent rusting. Shake well.
  3. Place the jar in a cool, dry location such as a cupboard for 4-6 weeks. Shake every day or so to help infuse the vinegar. 
  4. After 4-6 weeks, strain the infused vinegar into a clean, dry container. Add honey to taste. I recommend keeping it refrigerated just in case. Use remnant chopped vegetables sauteed with vegetables or compost. 
 
health, recipeSara TsoherbalismComment