Fire Cider has been used for centuries as an immune booster through the winter months. To be prepared, you’ll want to start yours now, as it’s best once it’s been infusing for 4-6 weeks. There is no perfect, set-in-stone recipe for Fire Cider, so be creative, substitute what you have on hand, and don’t worry if you can’t find one specific ingredient or not!
Once the Fire Cider has infused for 4-6 weeks, you’ll want to strain out the remaining vegetable matter and store in a glass container with a lid. I keep mine in the fridge as it’s a bit easier to get down when it’s cold, but you can store it at room temp as well.
Other than simply drinking down a large spoonful, you can also use Fire Cider added to soups, and mixed with olive oil as salad dressing, or with homemade mayonnaise to create a spicy aioli. Up your dose if you have been exposed to a cold or flu virus, or if you feel symptoms coming on!
Fire Cider:
Approximate ingredients for a 16oz jar:
- One clean jar (pasta sauce or ball jars work well)
- Apple cider vinegar (enough to fill the jar)
- 2 bulbs garlic
- 1 ginger root about palm size (or equivalent)
- 1 horseradish root
- Chili peppers (use what you like, habanero for really hot, jalapeño for less hot, larger hot peppers for more mild, etc.)
- 1 medium onion
- Fresh herbs
- Honey to taste
- 1-2 tablespoons. Turmeric
