How to Make Fire Cider
Servings: 1 quart
Ingredients
- 1 quart raw apple cider vinegar Bragg's is a good brand
- 1 yellow onion
- 2 bulbs garlic
- 1 organic lemon sliced
- A few inches each fresh young turmeric root and fresh young ginger root OR 1 tablespoon dried powdered turmeric and 2 tablespoons dried ginger you can also use mature fresh turmeric and ginger root, just peel before chopping
- 2 sprigs fresh rosemary OR 2 tablespoons dried rosemary
- 2-3 cayenne peppers a few jalapenos, or 1 habanero pepper, chopped OR 1/2 teaspoon cayenne powder
- 1 tablespoon whole black peppercorns
- 1/4 cup honey optional
Optional additions:
- 1 sliced orange a few inches of chopped horseradish root, a few teaspoons fresh or dried thyme, lemongrass, parsley, echinacea root, or tulsi
Instructions
- Peel and chop the onion and garlic. Chop the other vegetables, roots, and herbs, taking care to wear gloves when handling fresh turmeric (it will stain surfaces, including hands) and hot peppers.
- Add the chopped vegetables to a half-gallon jar (you can also roughly halve this recipe and make it in a quart jar; you'll end up with about a pint of fire cider). Add the spices to the jar.
- Add apple cider vinegar until the jar is full. Cover with a plastic or glass lid, or place a piece of parchment paper or wax paper between the top of the jar and a metal lid before sealing so the vinegar doesn't corrode the metal.
- Label with the date and store in a cool, dark place for 1 month. After 1 month, strain the mixture, pressing the vegetables well to capture all the infused vinegar. Add honey to taste if desired, then shake or stir well to mix. Bottle and store in the refrigerator.
- Take a spoonful or so each day as a winter tonic, or take 1-2 tablespoons when you first feel cold symptoms, then another dose every 3-4 hours until symptoms subside.