Fire Cider
Try this tasty, immune-boosting fire cider. It's just what you need to keep everyone healthy this cold and flu season. Customize the ingredients to your liking!
Equipment
- Glass jar with lid
- Fermentation weight
- parchment paper
- Gloves (optional: for handling hot peppers)
Ingredients
- Apple cider vinegar
Base Recipe
- 1 head of garlic or several garlic cloves
- 1/2 cup fresh horseradish, peeled and chopped
- 1/2 cup yellow onion, chopped
- 1-2 jalapeno or habanero peppers (depending on how hot you want it), chopped with seeds left in
- Raw apple cider vinegar to cover ingredients in the jar
Fruits
- 1 lemon, chopped, with peel left on
- 1 orange, chopped, with peel left on
Herbs
- 2 sprigs rosemary
- 2-3 sprigs thyme
- 4-5 leaves sage
- 1/2 cup fresh lemon balm leaves
Spices
- 1/2 cup fresh turmeric, peeled and chopped
- 1/2 cup fresh ginger, peeled and chopped
- 2-3 cinnamon sticks
- 1 tsp peppercorns
Instructions
- Layer all of the ingredients in a clean glass jar.
- Fill the jar with enough apple cider vinegar to cover the ingredients, leaving about an inch of headspace.
- Place a fermentation weight in the jar to keep ingredients submerged.
- Place a piece of parchment paper between the jar and lid, then seal.
- Place jar in a cool, dark place and allow to infuse and ferment for the next 3-6 weeks, opening the jar to relieve pressure and shaking every few days.
- Store your fire cider in the refrigerator for up to one year. Strain before storing in the fridge or before consuming, depending on personal preference.
- If using honey as a sweetener, add right before serving.
- Enjoy 1 tablespoon a day, or up to 3 tablespoons a day when fighting sickness.
Notes
This recipes is highly adaptable. After you've added your base ingredients, feel free to experiment with other fruits, herbs, spices and sweeteners beyond what has been listed here.