I’m really excited about this because fire cider is something that I’ve wanted to make for a long time, but for some reason haven’t… until now! I was inspired to finally make it this season because it’s one of the recipes in the online Intermediate Herbal Course that I’m taking at the Herbal Academy. There are many more awesome herbal recipes and so much to learn there, I highly recommend their courses! Here is how to make fire cider, an immune boosting health tonic that is super easy to make.
The term “fire cider” was first coined by Rosemary Gladstar, herbalist and author of the books Medicinal Herbs: A Beginner’s Guide and Herbal Recipes for Vibrant Health, both of which I own and are awesome. There has even been a bit of a trademark controversy in recent years over the name “fire cider,” but I’m not going to get too much into that.
Fire Cider Recipe
This recipe is from the Herbal Academy’s Intermediate Herbal Course, and it is adapted from Rosemary Gladstar.
According to the Herbal Academy, “Fire Cider can be taken a little bit every day to boost immunity and circulation and keep viruses and bacteria at bay. Rosemary Gladstar recommends taking 1 tablespoon daily to warm you up and 3 tablespoons daily at the first sign of a cold.”
I am lucky enough to have access to fresh turmeric root, so that is what I used, but dried works perfectly well. I was also too lazy to grate the ginger and horseradish, so I just sliced them. It really doesn’t matter all that much how you do it in my opinion.
First layer all the ingredients into a quart sized jar, and squeeze in the lemon or orange juice. Then cover everything with apple cider vinegar.
Cover with a plastic lid, or use a piece of parchment or wax paper to keep the vinegar from touching the metal lid. Shake well and keep in a dark and cool place for one month. Try to remember to shake your fire cider daily.
After one month has passed, use cheesecloth to strain out the herbs, and pour the vinegar into a clean jar. While straining, squeeze out as much of the liquid as you can.
Add 1/4 cup of honey and stir well until thoroughly incorporated. Taste your cider and add up to another 1/4 cup of honey if you feel it’s needed.
Take a spoonful, or even half a shot glass full if you’re brave, whenever you start to feel under the weather. It can also be used as a general immune booster and taken daily during the cold and flu season.
Fire cider is spicy from the hot peppers, horseradish, and ginger, but in a surprisingly good way! I thought it was going to taste awful, but I actually love it. I used jalapenos, which aren’t quite as hot as some peppers, but you can use any extra spicy pepper you like if you’re feeling up to it. This will definitely be something I use all winter long to keep sickness at bay!
Feel free to add in other herbs and spices to your fire cider as well, such as thyme, cayenne, rose hips, ginseng, lime, grapefruit, schizandra berries, astragalus, parsley, burdock, oregano, and/or peppercorns.
Have you ever made fire cider? What do you like to put in it?
Fire Cider Recipe
Ingredients
- 1/2 cup fresh ginger grated or sliced
- 1/2 cup fresh horseradish root grated or sliced
- 1 medium organic onion chopped
- 10 cloves organic garlic crushed or chopped
- 2 organic jalapeno peppers sliced
- 2 sprigs fresh organic rosemary or 2 tbsp dried
- 1 tbsp organic turmeric powder or 1/4 c fresh, grated or sliced
- 1 organic lemon or orange zested and juiced
- 4 cups organic apple cider vinegar more or less to fill the jar
- 1/4 cup raw honey more or less to taste
Instructions
- Place the ginger root, horseradish root, onion, garlic, jalapenos, rosemary, and turmeric into a quart-sized mason jar. Add the citrus zest and juice.
- Fill the jar with the apple cider vinegar.
- Cover the jar with a plastic lid, or use a piece of parchment or wax paper to keep the vinegar from touching the metal lid. Shake well, then place in a dark and cool place for one month. Try to remember to shake your fire cider daily.
- After one month, strain the fire cider through cheesecloth into a clean jar. While straining, squeeze out as much of the liquid as you can.
- Add 1/4 cup of honey and stir well until thoroughly incorporated. Taste your cider and add up to another 1/4 cup of honey if you feel it’s needed. Drink a tablespoon fire cider (or more!) each day.
Kelly says
February 21, 2019 at 7:06 amI have a apple farm make my own apple cider vinegar , with the mother, happy to sell it to your customers in bulk or bottled thank you Kelly farmersdaughtercs @gmail.com
escher says
March 27, 2018 at 3:05 pmHi, we love it her but we were asking: Are the ingredients fermenting in the vinagar ore just giving their taste to the vinagar?
Jennifer B says
February 10, 2018 at 11:13 amI have been making this for 2 years and it really works. But the ACV is a problem for my old weak teeth and sensitive mucous membranes, so I use vodka instead. Dangerously delicious! No more than 15 ml per dose or you feel the alcohol. I grate everything and use it after 2 weeks, figuring that the alcohol draws out the juices quicker then vinegar. The left over material I use in cooking, whether vinegar or vodka infused. Next time I will infuse for a full month to see if it is significantly stronger in flavour.
Perri says
February 7, 2018 at 7:21 pmI added some honey into the cider in the beginning on accident before I read that you add it in later. Will this affect the cider? Why do you add it in after 1 week? Thank you for the wonderful recipe! I look forward to seeing how it turns out!
Alanna says
December 31, 2017 at 2:03 pmHating to throw away the goodies after straining so I chopped up one batch and left it in the mixture and actually “eat” it with the cider. I also reuse and refresh by adding new ingredients to old and keep it going.
You can also make a drink with the cider like I do ACV by adding water and honey to taste. Easier on the stomach and refreshing!
I have noticed more energy and if I drink some later in the night it wakes me up. Love that I am not tired anymore and allergies are basically gone!
Kim says
October 16, 2017 at 12:19 pmDoes it go in the fridge or stay at room temperature once you make it?
Grow Forage Cook Ferment says
January 29, 2018 at 4:01 pmI usually keep it at room temperature and it will last for a long time that way!
Jo says
September 14, 2017 at 1:37 pmThis stuff really works..!!! warning, It WILL make you cough.! or it did me.!! My son loves to use it for his salad dressing. (he likes spicy things, And vinegar.!)
Lynn says
September 5, 2017 at 5:10 amI’ve been trying my hand at a few sipping vinegars and some cider as well. This seems like an interesting recipe to try. Thanks.
Linnie says
September 2, 2017 at 3:18 pmHello everyone.. That looks great! I am definitely going to make it, although will have to start growing horseradish… in a tub, yes, lest it take over my garden :)
Is this combination of ingredients good for hypertension, bad for hypertension, or indifferent for hypertension, please? Thank you for such wonderful articles, Colleen.:)
Michelle says
April 15, 2017 at 6:42 amI’ve been wanting to make this for years. This year I’m going to do it. Great article!
Jessica says
February 16, 2017 at 6:00 amWhat is shelf life? Does it need to be processed in canner?
Grow Forage Cook Ferment says
February 17, 2017 at 10:48 amBecause of the vinegar, it will last a long time! I can’t give you an exact time frame, but I would guess up to a year or even more. I wouldn’t process it in a canner as that will kill all of the good bacteria in the raw ACV :)
poddys says
January 25, 2017 at 11:31 pmThis sounds really good. Can you refill with more cider vinegar and brew another batch using the same “vegetables” or do you need to thorw these out and start again? I was thinking you might be able to do something along the lines of making ginger beer where the batch gets used over again.
Grow Forage Cook Ferment says
January 29, 2017 at 8:49 pmYou could do that, but it wouldn’t be nearly as strong. Ginger beer is a bit different because there is fermentation involved, so you can keep a starter alive for a long time. Fire cider is really more of an infusion, so would be weaker if you reused the veggies.
Shaun says
January 7, 2017 at 10:55 pmThis is amazing! My husband was under the weather so I did and early strain with one of the jars (about 2 weeks in) added some honey. We both thought it actually had a pleasant taste. Definitely putting this in regular rotation!
Terri says
December 24, 2016 at 4:48 amWe have been making this for about 5 months now and we feel great. We love it! The health benifits from this are incredible. We make it in a half gallon jar with a spout on it, lasts us a month or more taking a shot daily. We always have one “brewing” while we are using the other one so that we never run out. Costs about $16 dollars to make a batch of this size compared to $125 on the Internet for “fire cider” and it’s fun to make.
Terri says
December 24, 2016 at 4:52 amForgot to mention that we also turn the heat up a bit and use habanero instead of jalapeños
Karen says
December 13, 2016 at 8:06 amI made some two weeks ago. The recipe I used said we could use it after a few days, so we did. It sure did cut the time hubby & I were down with a cold. Going to make another batch today, and add the lemon. The recipe I used said to add lemon & honey as you use it. I’ll try it this way and add some fresh rosemary from my garden.
Cheryl Anderson says
October 14, 2017 at 5:20 pmI was glad you mentioned Rosemary as I was thing the same thing.
Robin Jozovich says
December 13, 2016 at 6:32 amSounds like it could warm up a cold morning! Thanks, Colleen!