Fire Cider Recipe

A traditional vinegar infusion to support your body and immune system through the colder months when we spend more time indoors.

This recipe is completely customizable and easily scalable. Omit ingredients or go heavier on others based on your intuition and taste (think spiciness level with those jalapenos) —just keep track so you can fine-tune future batches. Consider making it with friends where everyone contributes an ingredient or two for a communal experience. At our clinic, we gather each fall to make fire cider together as a tradition to welcome the colder months.

Ingredients

• 1 medium organic onion, chopped
• 1 whole bulb organic garlic (about 10 cloves), crushed or chopped 
• 1 organic jalapeño pepper, chopped (omit or remove seeds to decrease intensity)
• 1/2 cup fresh grated organic ginger root (no need to peel)
• 1/2 cup fresh grated organic horseradish root (peeled)
• 1/2 cup fresh grated organic turmeric root (or 1 Tbsp powder)
• 1 organic orange, sliced with peel on
• 1 organic lemon, sliced with peel on (plus zest and juice if desired)
• 2 Tbsp fresh rosemary and/or thyme (or dried rosemary)
• 2-3 cinnamon sticks
• 1 tsp whole black peppercorns
• 1/4 tsp organic cayenne powder
• Organic apple cider vinegar (enough to cover all ingredients)
• 1/4 cup raw local honey, or to taste

Instructions

1. Prepare your ingredients. Peel and grate the horseradish—be prepared for a powerful sinus-opening experience! Grate or slice the ginger and turmeric (leave the skin on). Chop the onion, crush the garlic, and slice the peppers, orange, and lemon.

2. Fill your jar. Add all the roots, fruits, herbs, and spices to a 1.5-2 quart glass jar. 

3. Add vinegar. Pour apple cider vinegar into the jar until all ingredients are completely covered and the vinegar reaches the top of the jar. This prevents spoilage.

4. Seal and store. Use a piece of parchment paper under the lid to prevent the vinegar from touching metal, or use a plastic lid if available. Shake well to combine.

5. Ferment. Store in a dark, cool place (like a pantry) for 3-4 weeks. Shake the jar once daily to mix the ingredients.

6. Strain. After 3-4 weeks, strain the mixture through cheesecloth or a fine-mesh strainer into a clean jar. Squeeze as much liquid as possible from the pulp.

7. Sweeten. Stir in the honey until fully incorporated. Taste and add more honey until you reach your desired sweetness. Your fire cider should taste hot, spicy, and sweet.

8. Store. Keep in an airtight jar in the refrigerator or a cool, dry place for up to 6 months.

How to Use

Take 1-2 tablespoons daily as an immune tonic, use when cooking to add a flavorful, health-supportive kick to your meals, or mix 1-2 tablespoons with hot water and a drizzle of honey for a warming, soothing drink.

Note: Horseradish has a sharp, pungent aroma that may make your eyes water during preparation, especially when grated.