Mmm…mmm…how I love this hot and sweet, zesty, vinegary recipe!

Fire Cider is a traditional remedy with deep roots in folk medicine. The tasty combination of
vinegar infused with powerful anti-microbial, decongestant, and spicy circulatory movers
makes this recipe especially pleasant and easy to incorporate into your daily diet to help boost
the immune system, stimulate digestion, and get you nice and warmed up on cold days.

Because this is a folk preparation, the ingredients can change from year to year depending on
when you make it and what’s growing around you. The standard base ingredients are apple
cider vinegar, garlic, onion, ginger, horseradish, and hot peppers, but there are plenty of other
herbs that can be thrown in for added kick. This year I had lots of spicy jalapenos and vibrant
rosemary in the garden, so I used those along with some organic turmeric powder in the
cupboard and fresh lemon peel. Some people like to bury their fire cider jar in the ground for a
month while it extracts and then dig it up during a great feast to celebrate the changing of the

Fire Cider can be taken straight by the spoonful, added to organic veggie juice (throw in some
olives and pickles and think non-alcoholic, health boosting bloody mary!), splashed in fried
rice, or drizzled on a salad with good olive oil. You can also save the strained pulp and mix it
with shredded veggies like carrots, cabbage, broccoli, and fresh herbs to make delicious and
aromatic stir-fries and spring rolls! I like to take 1 tbsp each morning to help warm me up and
rev the immune system, or 3 tbsp if I feel the sniffles coming on.

1/2 cup fresh grated organic ginger root

1/2 cup fresh grated organic horseradish root

1 medium organic onion, chopped

10 cloves of organic garlic, crushed or chopped

2 organic jalapeno peppers, chopped

Zest and juice from 1 organic lemon

Several sprigs of fresh organic rosemary or 2 tbsp of dried rosemary leaves

1 tbsp organic turmeric powder

organic apple cider vinegar

raw local honey to taste

Prepare all of your cold-fighting roots, fruits, and herbs and place them in a quart sized jar. If
you’ve never grated fresh horseradish, be prepared for a powerful sinus opening experience!
Use a piece of natural parchment paper or wax paper under the lid to keep the vinegar from
touching the metal. Shake well! Store in a dark, cool place for one month and remember to
shake daily.

After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar.
Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining.
Next, comes the honey! Add 1/4 cup of honey and stir until incorporated. Taste your cider and
add another 1/4 cup until you reach the desired sweetness.

Ingredient Variations
These herbs and spices would make a wonderful addition to your Fire Cider creations: Thyme,
Cayenne, Rosehips, Ginseng, Orange, Grapefruit, Schizandra berries, Astragalus, Parsley,
Burdock, Oregano, Peppercorns

Here’s  another version of Fire Cider by the always inspiring Rosemary Gladstar…

~ Erin

For educational purposes only. This information has not been evaluated by the Food and Drug
Administration. This information is not intended to diagnose, treat, cure, or prevent any
disease. Not intended as a substitute for advice from your physician or other health care
This entry was posted on 29 October 2012 at 3:59 pm         and is filed under Herbal Info, Natural
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