1 garlic bulb, remove skin from each clove, crush, and chop
2 yellow onions, diced
1 cup fresh horseradish root, peeled and finely chopped or grated
1 cup fresh ginger root, peeled and finely chopped or grated
2 jalapeños, cut into coins Or ¼ tsp cayenne powder per mason jar
Optional Ingredients (that I include in my own recipe):
2 lemons, juice and zest
2 tbsp turmeric powder
2 tbsp dried rosemary
2 star anise
2 tbsp black peppercorns
2 cinnamon sticks
½ cup fresh turmeric root, peeled and diced
½ cup fresh burdock root, peeled and chopped into coins (found in asian markets, learn more here)
Prepare all the ingredients you plan on using and separate them evenly into 2 mason jars, or 1 quart sized jar (more or less depending on how big of a batch you choose to make). The mason jars should not be filled to the brim with your vegetables and herbs. Leave at least 3 inches of space.
Cover your ingredients with apple cider vinegar, making sure the veggies are covered by 2 inches.
Place parchment paper over your mason jar(s) before screwing on its lid.
Store your jars in a dark place, like a kitchen cupboard and shake daily to help macerate all the veggies in the vinegar.
After a month, your Fired Cider will be ready to strain! Use a cheesecloth to strain the now medicinal, delicious, and spicy vinegar into a clean mason jar. Make sure to squeeze out all the juices from the veggies, herbs, and spices into your jar as well. Discard, compost, or use the veggies in a spicy stir fry.
Add honey to your Fire Cider to taste and enjoy!
Since vinegar and honey are 2 natural preservatives, I don’t refrigerate my Fire Cider. But I do consume it within a year from the date its made to ensure its freshness. Make sure you label the date you made the Fire cider so that you strain it in a month's time and consume it within a year.
Here’s a very brief summary of the medicinal properties of Fire Cider ingredients:
Ginger- supports the immune system, warming and decongestant herb, acts as a circulatory stimulant by increasing blood flow which supports oxygenation of tissue and the elimination of waste, and aids digestion.
Garlic- antimicrobial, stimulates production of white blood cells in the body which boosts body’s immune function, antiseptic, antiviral, antibacterial, warms the blood, fights infections in the body, great for heart health
Horseradish root- aids in digestion, helps relieve sinus infections by opening up sinuses, warming, acts as a circulatory stimulant to help move energy around in the body
Cayenne- acts as a circulatory stimulant by increasing blood flow which supports oxygenation of tissue and the elimination of waste, heart tonic, digestive aid
Turmeric- support liver health, anti-inflammatory, treats chest colds and coughs
Onion- supports the immune system
Burdock root- supports liver health (click here to learn more)
Cinnamon- warming, boosts vitality, improves circulation, clears congestion, digestive aid, stabilizes blood sugar levels
Rosemary- improves circulation, digestive aid
Apple Cider Vinegar- a solvent to extract all the “good stuff” from the herbs, veggies, spices
Honey- natural antibacterial (best if raw and unprocessed)
I hope you enjoy making and using Fire Cider as much as I do. I also hope you turn your family and friends on to it as I have. Make sure you’re present the first time someone tries your fire cider-- you won’t want to miss their face!
Note: Remember Hippocrates advice: "First do no harm." I suggest to test a little, wait and see how it makes you feel. If it doesn't make you feel warm and energized in a good way, then don't use it anymore! In the words of herbalist Rosemary Gladstar, “If you are a very firey person, with a ruddy complexion, and have a hyper tense disposition,” fire cider may not be the best to add to your daily diet.
Hoffmann, David. Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts, 2003. Print.
Gladstar, Rosemary. Rosemary Gladstar's Medicinal Herbs: A Beginner's Guide. North Adams, MA: Storey Pub., 2012. Print.