Fire Cider
Fire cider is a beloved folk remedy and a must for the natural wellness cabinet. Often referred to as a “cross-over” remedy, it reflects the ways our ancestors used food from their gardens to make medicine in their kitchens. To prepare it, you infuse apple cider vinegar with immune boosting herbs, fruits, and vegetables, then you strain it, and drink the cider straight by the spoonful or as an ingredient in veggie juices, salad dressings, or soups and stocks.
Medicinally, fire cider serves as a cold-weather remedy to boost the immune system, stimulate digestion, and warm the body. Since it takes about a month to infuse, I like to prepare it a few weeks before I think I’ll need it, typically right around the fall equinox so it’s ready just in time for cold and flu season. As a gardener, the timing couldn’t be better. By mid-September, I’m often wrapping up my summer garden and looking for ways to put any remaining herbs to use. What doesn’t get added to pestos or dried for teas, finds a spot in fire cider.
Like a lot of folk remedies, there’s no shortage of recipes for fire cider. They vary widely, depending on where you live and what’s in season. If you can’t scare up every single ingredient in a recipe, know that it’s customary to improvise based on what’s growing in your garden or abundant on the shelves of your grocery store. This particular recipe is one I like and have used many times, but it’s rare when I don’t toss in other odds and ends from my garden, guided more by intuition than rote memory. I like to think this is what our grandmothers might’ve done, with the ease of following well worn habits and age old rhythms.
A few tips before you get started: First, if you plan to serve your cider to children, leave out the peppers. They add a lot of heat to the vinegar and could easily overwhelm a sensitive palette. Second, if possible, try to use organic ingredients only. I know they’re more expensive - and in some cases, hard to source - but it’s contradictory to make medicine from foods that have been sprayed. Lastly, make sure to add the honey after you’ve infused the herbs. A common mistake, and one I’ve made myself, is to dump all the ingredients into the initial infusion, only to discover later (after reading the directions) that the honey is added after you’ve infused and strained the cider.
Aside from those few points, this recipe is as straightforward as they come. No stoves or special equipment are required - in fact, all you’ll need is a cutting board, a good knife, and about 30 minutes to chop the ingredients. Enjoy!
Ingredients
1/2 c. ginger root, chopped
1/2 c. horseradish root, chopped
1/2 c. turmeric root, chopped
1/2 small onion, chopped
1 head of garlic, chopped
2 serrano peppers, cut lengthwise
1 lemon, cut in 1-inch pieces
1 orange, cut in 1-inch pieceS
1/2 cup of parsley, chopped
2 tbsp of thyme, chopped
2-3 sprigs of rosemary
1 tbsp black peppercorns
1 tbsp of cayenne pepper
2 cinnamon sticks
2 cups of apple cider vinegar
1/4 cup of raw honey, to taste
Directions
Prepare ingredients and place everything except the raw honey in a sterilized, quart-sized glass jar. Make sure everything is fully submerged by the vinegar. Cover the jar with a lid. If using a metal lid, you can prevent corrosion by placing a piece of parchment paper between the jar and the lid. Store the jar in a cold, dry place for one month and shake it a little each day. When ready, strain the vinegar and compost the scraps. Add the honey and whisk until it’s well incorporated. Transfer the finished cider to a clean glass jar with an air tight lid and store in the refrigerator for up to a month.
To use
When sick, take 1-2 tbsp every 3-4 hours, until better. As a preventative, take one tbsp a day straight or diluted in water, veggie juice, or soup.
* To prevent any confusion, I’ve quadrupled the recipe in the photo.