Wednesday, November 26, 2014

Fire Cider

How To Take Fire Cider

Many people take 1-2 tablespoons throughout the fall/winter months as a preventative measure, or every three to four hours if symptoms are present.

Here are some more ways to use it:
  • As a “wellness shot”  put about 1 oz. in a shot glass to drink straight up
  • As a tea – Breathe in the steam as you sip to relieve congestion
  • In juice – For little ones, it’s best to serve a small amount mixed in freshly-pressed orange juice or lemonade
  • As a marinade or salad dressing

Fire Cider Recipe
  • ½ cup peeled and shredded/diced ginger root
  • ½ cup peeled and shredded/diced horseradish root
  • ½ cup peeled and diced turmeric OR 1/4 cup additional ginger and 1/4 cup additional horseradish
  • ½ cup white onion, chopped
  • ¼ cup minced or crushed garlic cloves
  • 2 organic jalapeno peppers, chopped
  • Zest and juice from 2 organic lemons
  • Raw apple cider vinegar
  • Raw, organic honey to taste
Optional Additions:
  • Several sprigs of fresh rosemary or thyme (optional)
  • ½ teaspoon black peppercorns


  • Quart-sized jar
  • Wax paper


Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a quart-sized jar. Pack them down lightly so that the jar is about 3/4 full. Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float). Pour a generous amount apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little so top it off well.
If you’re using a metal lid, line it with wax paper so that the vinegar doesn’t corrode it, then put the lid on. Place in a dark, room temperature cabinet for 2-4 weeks. (A month is best)
When the cider is ready, shake well and then strain the roots/veggies using a cheesecloth or fine mesh sieve. Add honey to taste and store in the fridge.