How to Make Fire Cider
- Equal parts of Garlic, Horseradish and Onion (I used 1/2 cup of each)
- Half part of Ginger (I used 1/4 cup)
- Apple Cider Vinegar (organic is best, preferably with “the Mother”, but any ACV is fine!)
From there, you can get creative, adding your favourite roots and spices . . . perhaps a pinch of cayenne, jalapeños, chilli peppers, elderberries, allspice, peppercorns, turmeric, citrus peel, dandelion root, rose hips, burdock root, sprigs of thyme or rosemary and any others local to you which have their own terroir, reflecting the local nutrients, light, soil and more.
Today I added turmeric and Scotch Bonnet peppers and will likely be adding peppercorns, a sprig or two of rosemary and maybe some dandelion root.
This is not an exact science . . . let your intuition and taste buds determine what is the right amount of each ingredient.
Chop/grate all ingredients finely and add to a one-litre jar (or any other preferred size)
- Cover ingredients with Apple Cider Vinegar, fill jar to “shoulder”, then seal with a lid
- Vinegar corrodes metal, so if your lid is metal, be sure to place a layer or two of waxed paper or cling film atop the jar before adding the lid
- Label the jar and lid with the date started and a list of ingredients
- Store in a cool dark place and let your blend sit for a month, checking and shaking it up from time-to-time
- Strain and decant and (OPTIONAL) add honey or other sweetener to taste. This adds another layer of immunity, as honey is anti-bacterial.
- Decant into a clean jar, and label with the date and ingredients
How to use Fire Cider
- for those who love (and can tolerate) vinegar as is, take a shot (no more than 2 tablespoons) daily (and several times a day at the onset of a cold)
- for those who start the day with hot water and lemon, consider substituting an equal amount of Fire Cider for the lemon
- use in cooking: adding a plain or spiced vinegar to a vegetable stir fry (or to a bone broth) helps extract the minerals, making them more accessible for processing by your body
- spice up your Clamato, vegetable, tomato, apple, lemonade or orange juice with Fire Cider to taste
- use in a salad dressing
With Autumn now upon us, this is a perfect time to start a batch! And after your first taste, you may feel compelled to start another batch!
I just started another new batch!