While I was studying herbalism, I learned all about making your own fire cider. It’s an natural remedy with pure immune boosting ingredients. Different versions of fire cider have been around for centuries all over the world. It has served to heal the body from flus, colds, sinus infections, and digestive issues. Rosemary Gladstar made fire cider popular again in modern times through her many herbalism books and courses.
The basic ingredients of fire cider are apple cider vinegar, honey, horseradish, onions, garlic, and cayenne peppers. You can then get fancy and add other immune boosting ingredients to the mix like lemons, oranges, rosemary, thyme, mint and others. I have also made a version with fresh wasabi when I wasn’t able to find fresh horseradish, as well as used dried whole turmeric root instead of fresh one.
Fire cider takes a month to get ready but then it will serve you all winter long. It tastes sweet and sour, warming you from the inside out. I have a small shot of this every morning with my breakfast and this keeps my immune system strong through the cold months. Give it a try, you will be amazed!
Preparation time: 20 minutes
Marinating time: 1 month (yes, you read that right)
For 1 jar:
- a big glass jar (if it has a metal lid you need to place wax paper on top of the jar before you close the lid, otherwise the acidity will eat through the metal. I use a glass jar from Ikea which has a rubber band already on top)
- 10 cloves of garlic, chopped
- 3-4 cinnamon sticks
- 2-3 fresh chilis (cayenne if you can find them)
- 2 lemons, just the peel by peeling the skin with a carrot peeler
- 2 finger sized pieces of fresh ginger, roughly grated
- 1 onion, roughly chopped
- 1 finger sized piece of fresh turmeric, roughly grated (be careful, it will stain clothes!)
- 1 fresh horseradish, grated
- fresh sprig of rosemary
- 1 bottle Bragg's apple cider vinegar (it is important that it is raw and "with the mother")
- raw honey
Put all your ingredients (except the honey) in the jar, topping them with the apple cider vinegar until they are completely immersed. Seal the jar (again, if you are using one with a metal top, make sure to add the wax paper first).
Keep in a dark, cool place for one month. I put mine in the fridge.
After one month, strain the mixture and discard the rough bits. Keep the liquid and mix it with as much raw honey as you like. Fill it into a smaller jar and keep in fridge all winter long. Every morning, have a shot glass of this concoction.
To good health!