Fire Cider

Fire Cider is a traditional folk remedy for colds and immune support. It is hot, zesty and infused in vinegar. I love to have this on hand during the fall through spring months. If someone feels something coming on, a spoonful of fire cider often does the trick - maybe two or three a day if it's coming on strong. You can add fire cider to salad dressing, soups, or other foods if straight up is too strong. 

Every year my fire cider is a little different depending on what ingredients are on hand. Apple cider vinegar, horseradish, ginger, garlic, onion, and hot peppers are the base, and then feel free to add other herbs and spices.

If you're new to fire cider, you may want to make a small batch to start. And if you cannot tolerate apple cider vinegar, try this Anti-Everything Flu Bomb syrup recipe by David Wolfe which uses honey as the menstruum. While cider vinegar will be more effective at extracting the constituents from the ingredients, honey will extract many beneficial properties.

Fire Cider

Ingredients for one quart jar:

·      ½ cup fresh grated organic ginger root, or dried organic ginger powder

·      ½ cup fresh grated organic horseradish root, or dried organic horseradish power

·      1 medium onion, chopped

·      10 Cloves garlic

·      2 organic jalapeno peppers, chopped, and/or cayenne peppers

·      Zest and juice from one organic lemon

·      Several sprigs of any of the following herbs: rosemary, thyme, oregano, sage

·      1 tablespoon organic turmeric powder

·      ½ tsp fresh ground pepper (optional)

·      Organic apple cider vinegar

·      Raw local honey to taste

Instructions:

1      Prepare all the roots, fruits, spices, and herbs and place in a quart jar. If you have not experienced grating horseradish, be prepared for a powerful sinus opening experience.

2      Fill the jar with apple cider vinegar until all ingredients are covered. Leave a ½ inch space at the top of the jar.

3      Cover the jar with a piece of parchment or wax paper, then cover with metal lid. Or use a plastic lid. Do not let the metal lid touch the vinegar directly or it may corrode.

4      Shake well. Place in a dark, cool place for one month. Shake daily.

5      After one month, strain through cheesecloth into a clean bowl. Squeeze out as much of the vinegar as possible.

6      Add ¼ cup of honey. Taste and add more honey until desired flavor.

7      Take 1 tablespoon daily for immune support

, or up to 3 tablespoons at first sign of a cold coming on.

This recipe is similar to a recipe at Mountain Rose Herbs.