Sarah and I took a class about a year ago and learned to make this delicious fire cider. Until we took the class I had never even heard of fire cider! Turns out, it is an ancient tonic that builds your immune system. The internet uses all kinds of adjectives to describe it from, “folk remedy” to “herbal elixir.” Since making my first batch, in our class, I’ve recreated it at home several times and use it in salad dressings, homemade bar-be-que sauce or as a meat marinade. It is also good for speeding up the healing process of a cold so in the fall and winter I just take a shot of it now and then.
This recipe is not exact because we learned that you can add or subtract things as you like them or as they appeal to your taste. My family loves hot and spicy so my fire cider is very spicy.
Here’s how to make your own batch:
Fresh ginger and turmeric, peeled and cut into small pieces
Fresh garlic and onions, peeled and cut into small pieces
Fresh hot peppers, cut open - we like the flavor of jalapeños but you can use what you prefer
Fresh horseradish, peeled and cut into small pieces
Fresh lemons and oranges(including the peel), cut into thin slices
Fresh parsley, rosemary, and thyme
Cayenne
Braggs Apple Cider Vinegar
Large wide mouthed jar with tight lid, like a canning jar
Honey
Pack the ingredients into the jar to the top, cover with apple cider vinegar, making sure all of the ingredients are covered by the vinegar, seal tightly. Place in a dark place to ferment about 30 days. Shake it up every few days.
After 30 days, strain into another jar for use. Some people like adding honey, to taste, to the strained fire cider. I like it without the honey.
After you’ve made this a few times you’ll know how you want to flavor/spice your own fire cider by adding more of this or that to suit your taste.
Cheers to your good health!
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