Fermenting, infusions and extracts have become a recent hobby of mine. My husband laughs whenever he finds one of my new “science experiments” in our pantry. He’s a great sport about all of it though. Thankfully he wasn’t around when I initially put this fire cider together; he’s not the biggest fan of horseradish. I actually got into making fire cider with the intention of giving it to my parents. The more I read about it, though, I feel that everyone should have some in their pantry to help get through cold and flu season. It is a perfect vitamin and immune system kick while being spicy and sweet. Each ingredient plays an essential role in making this a great health tonic.
Apple cider vinegar is the base of this recipe and is really the powerhouse ingredient. It has a tremendous amount of benefits to your overall health which includes helping to aid in digestion, lowering blood sugar levels, lowers blood pressure and is tremendously good for your overall heart health. Outwardly it can boost hair health and reduce acne. It also helps your body burn belly fat, reduces bloating and can reduce heartburn symptoms.
The other powerhouse in this recipe is turmeric. Curcurmin is the main active ingredient in turmeric which is a powerful anti-inflammatory. Our bodies poorly absorb curcurmin, however, so adding the black peppercorns tremendously enhances the absorption.
Citrus fruits are full of beneficial vitamins – most notably vitamins B and C. Hot peppers also contain a fair amount of vitamin C as well as vitamin D. Hot peppers also contain capsaicin which is suggested to help boost your metabolism and may lower blood pressure. Thyme is a great source of vitamin A and C and is full of copper, fiber, iron and manganese.
Cinnamon reduces inflammation and is very beneficial to diabetics. Not all cinnamon is equal to one another, though. There are two types of cinnamon. Cassia cinnamon is typically what your find in the grocery store. It’s very easily accessible and affordable. Unfortunately, when ingested in large quantities it is very toxic. It contains a high dose of coumarin which is a natural blood thinner and can cause both kidney and liver damage. Ceylon cinnamon contains a fat smaller amount of coumarin making it much safer for consumption.
Onions contain antibacterial properties that may help fight against common bacterial infections. Horseradish root also has extremely powerful antibacterial properties as well as antioxidants that help fight cell damage. Honey contains antioxidants that are good for your overall heart health. It also helps with burn and wound healing and can soothe sore throats in children.
Rosemary is a great source of anti-inflammatory compounds and has fantastic benefits for your cognitive health. Garlic also happens to be great for your cognitive health by lowering blood pressure and cholesterol levels which helps reduce the risk of common cognitive diseases. Ginger also helps reduce the risk of cognitive disease, but is more commonly know for its use in fighting nausea. It has been proven effective in treating morning sickness during pregnancy and may be effective in helping chemotherapy related nausea.
Fire cider is fairly easy to make in the sense that you put everything (except the honey) in a jar and let in sit in a dark spot for 4-8 weeks to work it’s magic. I recommend shaking daily, but don’t fret if you miss a day or two. Once you’ve strained your cider you can mix in the honey to your desired sweetness. This is a sipping vinegar and it will be spicy. Enjoy the fruits of your labor and the immune system boost you’re giving your body.
Ingredients & Tools:
- 32 ounces of organic apple cider vinegar with the mother
- 3-4 jalapeños (or other hot peppers
- 1 lemon
- 1/2 orange (or grapefruit)
- 1 large onion (or 2 small)
- 4 cinnamon sticks
- 2 Rosemary sprigs
- 2 thyme sprigs
- 10-12 garlic cloves
- A couple big slices of fresh ginger root (or 1 tablespoon ground or 1 teaspoon dried)
- A couple big slices of fresh horseradish root (or 1 tablespoon ground)
- 2 teaspoons of black peppercorns
- 2 teaspoons of turmeric
- 1/2 – 1 cup Raw unfiltered local honey
- 2 quart sized mason jars with tops
- Cheese cloth
- In the bottom of each jar add 1 teaspoon of black peppercorns, turmeric and a couple slices of both the ginger and horseradish roots.
- Add two cinnamon sticks and one sprig of both rosemary and thyme to each jar.
- Chop onion, lemon, orange and peppers and evenly divide between the two jars.
- Pour the apple cider vinegar over top until everything is submerged or 1/2 inch from the brim.
- Put lid on the jar and shake well. If you are using a metal canning lid you will want to place a piece of wax paper between the jar and the lid otherwise the vinegar will corrode the metal.
- Store in a dark warm place for 4-8 weeks (depending on preferred spice level) and shake daily.
- Place a double layer of cheesecloth in the strainer and then place strainer in a bowl.
- Pour out the contents of the jar onto the cheesecloth. Wrap the solids up in the cheesecloth and gently squeeze.
- You can dehydrate the solids at this point and grind them up to make into capsules. Otherwise just discard.
- mix honey into liquid until dissolved.
- Store in a clean glass bottle at room temperature for up to one year.
The recommended serving size is one tablespoon daily for maintenance and up to three tablespoons daily when you’re feeling ill.
I do not claim to be a medical professional or give medical advice. Please consult with your primary care provider before using home remedies.