The face my 11-year old made when she tried it says it all. “It’s . . . flavorful . . .” haha This is not for the faint of heart, but it may strengthen that constitution of yours enough to help you stay healthy and hearty this winter. After all, there’s not many germs that could survive this Fire Cider tonic.
Fire Cider is a traditional remedy used especially in the wintertime to produce heat and keep things moving in your body. Raw apple cider vinegar is cured with heat-producing plants to create a spicy and pungent cider vinegar which can be taken straight in a shot glass as a tonic, added to hot water for a “tea”, or added to salad dressings, soups, broth, or stir fries. You can read more about it here.
This recipe is based on Rosemary Gladstar’s recipe. You can watch her make it here just for fun. I’ve added fresh jalapenos and cayenne peppers for extra heat, but basically it’s the same formula. She recommends that you take a shot glass daily 🙂
Since Fire Cider increases heat in the body, Rosemary notes that it may not be suitable for all body types, and you should pay attention to how your body responds. This takes at least a month to “brew” so make sure you start it early in the season.
This recipe is one of those that is more of an art than a science. All of the ingredients have health benefits, but if, for example, you hate onions, you could leave those out and still have a beneficial tonic. If you can’t stand spicy things, leave out the peppers. You get the idea.
For the purposes of this recipe, I used a ratio of roughly equal parts onions, garlic, and horseradish to a half part ginger plus some spicy peppers for a nice kick. Cover it all with apple cider vinegar, and there you go. There are many other herbs you can add that would be beneficial, but this is what I did this year.
Yields about 32 oz.
- 1.5 cups onions, chopped (white and yellow mixed)
- 1.5 heads of garlic, chopped
- 1.5 cups horseradish root, chopped
- .75 cup ginger, chopped
- 1 large jalapeno, diced (optional)
- 2 small cayenne peppers, diced (optional)
- Bragg’s Apple Cider Vinegar, Raw (approximately 32 oz – enough to cover the mixture)
- .25 cup – 1 cup raw honey
Chop everything and add to a large glass jar.
Cover with the raw apple cider vinegar
If using a metal lid, place some plastic between the lid and the mixture to avoid deterioration of the metal.
Let sit for at least four weeks. Longer is fine. I accidentally forgot about my last batch for almost a year, and it didn’t kill me. Whoops!
Strain through cheesecloth.
Add honey to taste. Add a bit, stir, and taste it. Keep adding until you like the taste.
This keeps in the refrigerator for at least a year, but probably longer than that. Hopefully you will be taking this regularly and using it up though!
Cheers to your health.