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

Equipment

• Quart-sized jar
• Wax paper

Instructions

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.