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how to make fire cider

Fire Cider

Learn how to make fire cider: a healthy herbal tonic and immune-boosting infusion. Considered a folk remedy, it is pungent, spicy, and loaded with beneficial bacteria.
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Prep Time 30 minutes
Resting Time 28 days
Total Time 28 days 30 minutes
Course Everyday
Cuisine All
Servings 6 cups

Equipment

  • ½ gallon mason jar (or equivalent)
  • fermenting weight (optional)
  • plastic lid or parchment paper
  • Fine mesh strainer
  • Funnel
  • 2 quart-sized mason jars

Ingredients
  

  • 1 onion chopped
  • 1 c ginger root chopped or grated
  • 1 c horseradish root chopped or grated
  • ¼ c turmeric root chopped or grated
  • 6 cloves garlic peeled
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 1-3 hot peppers sliced
  • 1 lemon sliced
  • 1 orange sliced
  • 1 tsp whole black peppercorn
  • 3 cinnamon sticks
  • 4-5 c raw apple cider vinegar enough to cover ingredients & fill jar
  • ¼ c raw honey add to taste after 3-4 week infusion

Instructions
 

  • Wash your roots, fruits, and herbs thoroughly (since the skins and rinds will remain in the infusion). Chop or slice the ingredients called for.
  • Layer your prepared ingredients (everything except the vinegar and honey) in a large glass vessel.
  • Pour ACV over the contents, making sure they are covered.
  • Place a fermentation weight on top to hold down the solids below the vinegar. *Optionally fill a plastic bag with water to lay atop or commit to stirring the contents once a day. This is to prevent mold growth.
  • Screw a plastic lid on your jar or place a piece of parchment paper between the glass and the metal lid and band if that's what you are using. You want to prevent the vinegar from rusting the metal.
  • Allow your fire cider to sit in a cool, dark location for 3-4 weeks.
  • Use a fine mesh strainer placed inside a funnel to strain out the solids. Strain the liquid into the glass container you wish to store your cider in.
  • Stir in honey to taste. It is ready to enjoy! Seal with an airtight lid and store in your refrigerator or a cool, dark location. It should last at least a year.

Notes

  • As a preventative, the recommended intake is 1-2 tablespoons daily during sick seasons, but see the blog for other options.
  • Shake your bottle before pouring, as sediment will settle at the bottom.
  • Feel free to alter the ingredients used! The only ones I would call essential are ACV, onion, garlic, and hot peppers.
  • This recipe will make approximately 6 cups of cider, but you can easily scale it up or down.
  • Your strained scraps can be saved and used! Freeze & add a handful at a time to stir-fries or dry & grind everything up into powder for seasoning.
  • If you use homemade ACV, store your cider in the fridge unless you can guarantee your vinegar has a 5% acidity. Store-bought ACV has been stabilized at 5% acidity which affects preservation.
Keyword fire cider, healthy, herbal, infusion, medicinal, natural, tonic