Fire Cider
Fire cider is a warming, immune-boosting folk remedy, traditionally known as an oxymel (a herbal brew using vinegar and honey) and taken as a preventative for colds and flus and to circulate the blood.
Typically, fire cider is made with ginger, garlic, onion, horseradish and hot peppers but can be made using whatever ingredients you have on hand. The beauty of Fire Cider is that it can be adapted to your taste, and what you have on hand. As with all of my ‘recipes,’ the quality of the ingredients are what matters here, not the instructions. This recipe is meant to be adapted, so don’t worry too much about measurements, (although I would add the hot peppers sparingly to start).
Base Ingredients
Chopped Garlic
Grated Ginger
Grated Horseradish (fresh)
Onions (White or yellow preferably)
Chili Peppers (it’s your preference of how much heat you want - I usually go for red chilis)
Raw, unfiltered Apple Cider vinegar (I also like to play with other fruit vinegars or kombucha vinegar.)
Raw honey
Fresh Herbs like Rosemary, Thyme, Yarrow, Turmeric, Cinnamon, Citrus, Rose Hips, Elderberry, Juniper, etc.
Instructions
Step 1: Place all of your ingredients (with the exception of honey) into a large jar or crock with a tight-fitting lid.
Step 2: Set in a room-temperature and covered place for at least three weeks and check daily to make sure that your ingredients stay submerged. Give a regular gentle shake to help to extract the flavors and medicinal properties into the brew. Remember to taste it now and again and rebalance flavors if need be. Note: It should not be painfully spicy (unless you like it that way!)
Step 3: After 3 weeks, strain the tonic into a separate container and give the herbs to the compost.
Step 4: Add warmed honey (to taste) into the liquid and mix it in well before bottling. Stored in a cool, dark place, your Fire Cider will last for many months.
Taken as a shot to support immunity or added as a flavor boost to salad dressings or chutneys.
Your Fire Cider should tase acidic, spicy, sweet and medicinal, but most of all, delicious.
